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1 (16 oz.) bag frozen hash brown potatoes, thawed (4 c.) 1 (15 1/2 oz.) can whole kernel corn (undrained) 1 (14 3/4 oz.) can cream-style corn 1 can evaporated milk 1 medium onion, chopped (1/2 c.) 8 slices bacon, cooked and crumbled 1/2 tsp. salt 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper Mix all ingredients in 3 1/2 to 6-quart slow cooker. Cover and cook on low heat for 6 to 8 hours or high setting 3 to 4 hours to develop flavors. Yields 6 servings. Note: Can be made on stove. Simmer slowly. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |