Wednesday, September 13, 2006

Collard Crock-Pot® Casserole Weapon

Every widower knows that a casserole is a devious weapon that available women use to attack poor helpless eligible men. This casserole is a dangerous example because it is loaded with flavor and yummy richness. You can dump the ingredients into the Crock-Pot® and leave it. If you wish, you can dress it up.

16 ounces (5 cups) frozen chopped collard greens
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt substitute
2 teaspoons Splenda®
1 can (10 ½ ounces) cream of mushroom soup
1 can (10 ½ ounces) cream of chicken soup
1 can french-fried onions

· Place all ingredients except the onions in the Crock-Pot ®.
· Turn on the heat. Use low if you are going to work or shop.
· Use high if it’s 2-3 hours until dinner.
· Cook the mixture until the greens are tender and the liquid has thickened.
· Layer the onions over the top of the mixture 10 minutes before serving.

Small Crock-Pot®

Suggestion for Pot-Luck Supper
Prepare 2 batches in a medium-sized Crock-Pot®. After it cooks until the collards are tender, transfer it to a large casserole or baking dish (2 quarts). Top it with 1 cup (4 ounces) grated sharp cheddar cheese, 1 cup toasted pecan pieces, and then the onions.

Recipe given to the Dew by: Mary Lou Cheatham

I would love to invite you to look at and Also Flavored with Love and The Collard Patch are featured on . My friend Paul Elliott who helped me write The Collard Patch and I are planning to launch The Collard Patch November 2.