Crockpot Custard

3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker/crockpot, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the slow cooker/crockpot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the slow cooker/crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.

Serves 4 to 6.




Crockpot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter. Place in crockpot. Dot butter on top. Cook 2 hours on High then 4 hours on low.