Maggie’s Crock Pot Mac and Cheese

OUR COOKBOOK!

We are beginning to receive recipes already! Thank you, thank you, thank you.

If you have typed them out, and have e-mail we’d love to have you attach that document to an e-mail and send it to FPHPS@yahoo.com. If they come to us that way we don’t have to retype them. Or bring them to us on a disk or flash drive. HOWEVER if you just want to photocopy them we do have several people who have volunteered to TYPE (We have to type all the old recipes into electronic format anyway.

 

Here’s one from Kendal Doetsch: (Who’s Maggie?)

1 (7-oz) pkg. macaroni cooked “al dente” and drained 1 (12 oz) can evaporated milk
1 stick margarine melted
3 eggs beaten
3 cups shredded sharp cheddar cheese Salt and pepper to taste

Mix milk, eggs and margarine together. Add salt and pepper. Add macaroni and 2 cups cheese. Stir well. Pour into crock pot and sprinkle remaining cheese over top. Cover and cook on low for 3 hours. Do not lift lid till ready to serve.