Our family loves corn on the cob, but was bored one day with the “normal” preparation. I decided to do something different and came up with this using my Rival Crock Pot. It turned put so good we gave it our “pearl necklace” award, which is a family term for REALLY good food!
¾ cup butter softened
4-5 cloves of garlic
2 tbsp minced fresh parsley
¼ tsp salt
1 tbsp black pepper
4-5 ears of corn, husked and rinsed
Mix butter, garlic, parsley, salt and pepper together in a small bowl.
Place an ear of corn on a piece of foil, lather corn with mixture and roll up in foil. Repeat for each additional ear of corn. Place corn in crock-pot and add enough water to cover ¼ of each piece of corn. Cover, and cook on high 2 to 2 ½ hours.
This is a recipe I received from a friend years ago and it has continued to be one of my favorite soups. It has also been a favorite at our anual “Chile and Soup Cookoff” at work. I used to cook it on the range and would have to simmer it for about an hour. Now I prepare it in the morning before leaving for work and put it in my Rival Crock Pot and it is ready when I get home.
1 lb ground beef
1 lb ground turkey ( I usually use all ground turkey)
1 pakage dry mix ranch dressing
1 package dry taco seasoning
1 can Rotel w/diced chilies
1 can whole corn
1 can homeny
1 can ranch style beans
1 can red or kidney beans
2 cans water
1 mediup chopped onion
2 minced cloves of garlic
cumin to taste
Brown meats and onion.
Drain and transfer to crock pot.
Add all other ingredients.
Cook on low 6-8 hours.
Condiments such as cilantro, cheese, sour cream, chopped tomatoes, and taco chips can be added to each serving.
