Originally Posted by love bug
how has the loaf??? worth sharing? it sounds nummy = i can always use a new crockpot recipe
Both my kids loved it. My husband complained it was "comfort food." I liked it, though it was a bit juicy last night. Today it had absorbed most of the moisture. It has a texture sort of like a quiche. Next time I'll reduce the broth by 1/4 cup and see how it turns out. It was fun making it since it's so different from what I've made before.
Actually, I wonder if some of the excess moisture was from ice melting off the corn.
This is from 125 Best Vegetarian slow cooker recipes by Judith Finlay
8-by 5-inch 8 loaf pan lightly greased
8oz ricotta cheese
1/2 cup freshly grated Parmesan cheese
4 eggs, beaten
2 cups corn kernels,thawed if frozen
2 tbsp butter
3 leeks, white part only with a bit of green, cleaned and thinly sliced
3 cloves garlic, minced
1/4 cup diced green bell pepper
I tsp salt
1/2tsp dried thyme leaves
Freshly ground black pepper, to taste
I tbsp all-purpose flour
I cup vegetable stock
1. In a bowl, combine ricotta, Parmesan and eggs. Beat with a wooden spoon until smooth. Fold in corn. Set aside.
2.In a skillet, melt butter over medium heat. Add leeks and cook, stirring, Lrntil softened, about ,1 minutes. Add garlic. green pepper. salt. thyme and black pepper. and cook, stirring for 1 minute. Add flour and cook, stirring. for I minute. Add vegetable stock and cook, stirring, until thickened. Fold into cheese mixture. Spoon mixture into prepared loaf pan.
3. Cover with foil and secure with a string or elastic band. Place pan in slow cooker stoneware and pour in enough boiling water to reach '1 inch (2.5 cnr) up the sides of the dish. Cover and cook on High for 4 hours until set. Serve warm.