French Onion Soup; Baked Macaroni ’N Cheese; Old Fashioned Rice Pudding - Rival Crock Pot Owner's Manual

FRENCH ONION SOUP

1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
3 tablespoons butter
1⁄2 teaspoon salt
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
BAKED MACARONI 'N CHEESE
1 package (8-oz.) macaroni,
cooked and drained (6 cups cooked)
2 tablespoons oil
1 can (13-oz.) evaporated milk
11⁄2 cups milk
Toss cooked macaroni in 2 tablespoons oil. Add all remaining ingredients. Pour
into lightly greased stoneware. Stir well. Cover and cook on LOW 3 to 4 hours.
Stir occasionally.

OLD FASHIONED RICE PUDDING

21⁄2 cups cooked rice
11⁄2 cup evaporated milk
2⁄3 cup sugar
3 tablespoons soft butter
Thoroughly combine rice with all ingredients. Pour into lightly greased stoneware.
Cover and cook on HIGH 2 hours. Stir after first hour.
RECIPES
1 tablespoon sugar
2 tablespoons flour
1⁄4 cup dry vermouth or cognac (optional)
1 cup grated Parmesan cheese
1⁄2 teaspoon salt
3 cups shredded sharp processed cheese
1⁄4 cup melted butter
2 tablespoons minced onion
2 teaspoons vanilla
1⁄2 teaspoon nutmeg
4 eggs
1⁄2 cup raisins (optional)
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