Cuisinart EPC-1200 Series, Instruction Booklet

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pressure. When float valve drops, remove
lid carefully, tilting away from you to allow
steam to disperse.
Discard sage leaf, fluff rice and serve
immediately.
Nutritional information per serving (½ cup):
Calories 137 (12% from fat) • carb. 26g • pro. 3g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg
• calc. 17mg • fiber 1g
Tzimmes
Makes 1 servings
1½ pounds sweet potatoes,
peeled, each potato cut into 6
large pieces
1 pound baby carrots
1 cup dried cranberries
1 cup dried plums
1 cup dried apricots
1 cup golden raisins
2 tablespoons brown sugar,
lightly packed
1 teaspoon kosher salt
½ teaspoon cinnamon
2 tablespoons unsalted butter,
(or margarine for a more
traditional dish)
½ cup orange juice, room
temperature
½ cup apple juice, room
temperature
Combine sweet potatoes, carrots,
cranberries, plums, apricots, and raisins
in a large mixing bowl. Sprinkle with
brown sugar, salt and cinnamon, mix
thoroughly but gently.
Place butter in the cooking pot of the
Cuisinart ® Electric Pressure Cooker and
select Sauté. When butter is melted
add sweet potato mixture. Toss to coat
ingredients with butter. Stir in juices.
Cover and lock lid in place. Select High
Pressure and set timer for 5 minutes.
When audible beep sounds use Quick
Pressure Release to release pressure.
When float valve drops, remove lid
carefully, tilting away from you to allow
steam to disperse.
Stir mixture on Keep Warm and allow to
sit for 15 minutes before serving.
Nutritional information per serving:
Calories 234 (8% from fat) • carb. 55g • pro. 3g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg
• calc. 40mg • fiber 6g
Corn Pudding
Makes 8 servings
2 teaspoons unsalted butter, plus
extra for coating soufflé dish,
melted
1 cup chopped onion
1 pound cut corn, fresh or frozen,
thawed and patted dry (about 8
ears, or 4 cups), divided
4 large eggs
2 cups evaporated fat free milk,
not reconstituted
¼ cup yellow cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper
to taste
2 to 4 drops hot sauce
2
cups cold water
Coat a -quart ceramic soufflé dish (8-
inch diameter) with the melted butter
and reserve. Cut a piece of aluminum foil
16 inches square and lightly butter an
8-inch round in its center. Cut a piece of
aluminum foil about 4 inches long. Fold
in half lengthwise, then fold in half again
two more times to create a strip about
4 inches in length and inches wide to
make a “cradle” and reserve.
Melt butter in a 10-inch skillet over
medium high heat. Add the onion.
Cook, stirring about 5 minutes (until
translucent). Reserve.
Place cups of corn in the work bowl of
a Cuisinart
®
Food Processor. Pulse four
or five times, to chop corn roughly. Add
eggs, evaporated milk and onion; pulse
until mixed. Place the remaining cups
corn in a 1½-quart mixing bowl, sprinkle
with cornmeal. Add chopped corn mixture.
Stir until just mixed. Season with salt,
pepper and hot sauce to taste. Transfer
to prepared soufflé dish.
Cover with prepared sheet of foil,
buttered side down, so that the foil
allows for the top of the bread pudding
to expand, but fits tightly around the
sides of the soufflé dish. Set the dish in