2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile (New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
1 can (20oz) crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup sugar
1/4 cup melted butter or margarine
3 eggs, beaten
Lightly grease the bottom and sides of a 3 1/2-quart slow cooker/Crock Pot (you may use a baking dish that fits in a larger slow cooker/Crock Pot). Combine all ingredients; pour into the slow cooker/Crock Pot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley
Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.
8-inch pan cornbread
8 slices day old bread, toasted and cubed
1 med. onion
1/2 c. chopped celery
1-2 tsp. sage or poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbsp. butter or margarine
Lightly grease Crock Pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into Crock Pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.