Use and Care Manual

SLOW COOKER RECIPES (cont.)

One hour before serving, combine flour, butter and cream and stir into Multi Cooker's

Inner Pot. Continue cooking until mixture is slightly thickened.

SALMON BAKE

2 cans salmon, boned and skinned (15 oz. size) 4 cups bread crumbs

1 tsp. lemon juice 1 (8-oz.) can tomatoes

1 chopped green bell pepper 1 (8-oz.) can cream of onion soup

1 can cream of celery soup 4 well beaten eggs

1 tsp. garlic powder 1 teaspoon Greek seasoning

2 chicken bouillon cubes, crushed 1/4 cup milk

Combine all ingredients except celery soup and milk. Pour into Inner Pot. Cover and

cook on SLOW COOKER (low) heat for approximately 5 hours. Remove from pot.

Combine cream of celery soup with 1/2 cup of milk into Inner pot and heat using

SAUTÉ|SIMMER function. Use as a sauce for salmon bake.

BAKED STUFFED APPLES

6 medium red tart apples 1 C. light brown sugar

1/4 C. raisins 1 Tbsp. orange peel

1/4 C. butter 2 C. very hot water

3 Tbsp. orange juice concentrate

Wash and core apples, but don't peel them. In a pan that will fit in your Inner Pot, stand

the apples up. Butter the pan first. Fill the core cavities with the brown sugar, raisins and

orange peel. Top with butter. Place the pan in the Inner Pot. Pour the hot water around

the pan. Sprinkle the orange juice concentrate over the apples. Cover the cooker and

cook on SLOW COOKER (low) for 3 - 5 hours or until apples are tender.

PINA COLADA BREAD PUDDING

1 lb. loaf French bread 10 oz. frozen piña colada drink mix

6 oz. pineapple juice 12 oz. evaporated milk

1/2 C. cream of coconut 2 large bananas; sliced

3 eggs 1/4 C. light rum

1 C. raisins 8 oz. pineapple; crushed w/juice

1 t. lemon peel; grated fresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use

in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor,

fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple

juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour

puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as

well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins

and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in Inner

Pot, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple

mixture over bread in Inner Pot. Top with remaining bread cubes, then with remaining

1/2 t. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into Inner Pot.

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