25
24
Scalloped Potatoes
Makes 4-6 Serves
12 medium potatoes, peeled and
thinly sliced
2 medium onions, peeled and thinly
sliced
Salt and pepper to taste
1 teaspoons paprika
1 cup/125g grated cheddar cheese
1 x 285g cans cream of asparagus
or mushroom soup
1.
Place a layer of potato and onion into
the removable crockery bowl. Sprinkle
with salt, pepper and paprika, then
grated cheese, repeat this procedure
three more times until all of the
potatoes are used.
2.
Gently pour the undiluted soup over
the top of the ingredients. Sprinkle
with paprika, cover with lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
Old Fashioned Sago Pudding
Makes 4-6 Serves
½ cup/75g sago
1 cups/250ml milk
1 cups/250g sugar
1 cups/150g sultanas
1 cups/100g fresh breadcrumbs
1 tablespoons/20g melted butter
2 teaspoon/10g bi-carbonate of soda
2 x 60g egg
1.
Soak sago in milk overnight. Add
remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the removable crockery
bowl. Cover the bowl or dish with foil
and secure around the edge with
kitchen string. Place a small trivet
into the removable crockery bowl
and add 1-2 litres of water. Place the
prepared pudding bowl onto the
trivet.
2.
Cover with lid and cook on HIGH
setting for 3-4 hours. Serve hot or warm
with thickened cream and a sprinkle
of cinnamon or nutmeg.
NOTE:
Replenish water in the
removable crockery bowl
during the cooking time if
required. Ensure the water does
not flow into the pudding bowl.
Rice Custard
Makes 4-6 Serves
2 cups/400g rice
5 cups/1 ¼ litres boiling water
3 x 60g eggs
1 ¼ cups/315g sugar
4 cups/1 litre milk
1 teaspoon/5g vanilla essence
1 tablespoons/20g butter
Nutmeg, to taste
½ cup/85g raisins
1.
Wash rice thoroughly under cold
running water, drain well. Cook rice in
saucepan of boiling water for
20 minutes. Drain well and put into
a greased heatproof pudding bowl
or dish that will fit in the removable
crockery bowl. Beat eggs with sugar,
add remaining ingredients then stir
into the rice.
2.
Cover pudding bowl or dish with foil
and secure edge with kitchen string.
Place a small trivet into the removable
crockery bowl and add 1-2 litres of
water. Place the prepared pudding
bowl onto the trivet.
3.
Cover with lid and cook on LOW
setting for 4-5 hours. Serve warm.
NOTE:
Replenish water in the
removable crockery bowl
during the cooking time if
required. Ensure the water does
not flow into the pudding bowl.
Baked Apples
Makes 4 Serves
¼ cup/40g dried fruits
¼ cup/60g brown sugar
1 teaspoons/5g cinnamon
1 tablespoons/20g butter, melted
4 small Granny Smith apples, washed and
cored
2 cups/500ml water
1 tablespoons/20g sugar
1.
Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable crockery bowl.
2.
Combine water and sugar and pour
into the removable crockery bowl,
cover with lid and cook on LOW
setting for 4-5 hours. Serve warm with
custard, cream or ice-cream.
Recipes
continued
