STUFFED APPLES
1
⁄
4
cup golden raisins
1
⁄
2
cup dry red wine
1
⁄
4
cup chopped nuts
2 tablespoons sugar
1
⁄
2
teaspoon grated orange
rind
1
⁄
2
teaspoon ground
cinnamon
4 cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts,
sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel
top one-third of apples. Place each apple on square of aluminum foil that is large enough
to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of
the butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine,
water, and apples in cooker. Place pressure regulator on vent pipe and set heat control at
400°. When pressure regulator begins a rocking motion,
cook 10 minutes
. Allow pressure
regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat control down,
stopping just at the point where the pilot light goes out. When cooking time is complete
turn control to OFF and remove heat control.
Cool cooker at once.
Nutrition Information Per Serving
4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
1 cup long-grain white rice
1
1
⁄
2
cups water
1 cup water
• • • • • • •
1 cup whole milk
1
⁄
2
cup sugar
1
⁄
2
cup raisins
1
⁄
2
teaspoon cinnamon
Combine rice and 1
1
⁄
2
cups water in a metal bowl which fits loosely in cooker. Cover bowl
firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in
cooker. Close cover securely. Place pressure regulator on vent pipe and set heat control at
400°. When pressure regulator begins a rocking motion,
cook 10 minutes
. Allow pres-
sure regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat control
down, stopping just at the point where the pilot light goes out. When cooking time is
complete turn control to OFF and remove heat control.
Cool cooker at once.
Stir milk,
sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place bowl
in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe
and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 3
minutes
.
Let pressure drop of its own accord.
Nutrition Information Per Serving
6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol
RICE PUDDING
VANILLA CUSTARD
2 cups lowfat milk
2 eggs, slightly beaten
1
⁄
4
cup sugar
1
⁄
4
teaspoon salt
1
⁄
2
teaspoon vanilla
Nutmeg
1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle
nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker.
Place custard cups in steamer basket in cooker. Close cover securely. Place pressure
regulator on vent pipe and set heat control at 400°. When pressure regulator begins a
rocking motion,
cook 5 minutes
. Allow pressure regulator to rock for 1 to 2 minutes at
400° and then slowly turn the heat control down, stopping just at the point where the
pilot light goes out. When cooking time is complete turn control to OFF and remove heat
control.
Cool cooker at once.
Chill.
Nutrition Information Per Serving
4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol
VARIATION: COCONUT CUSTARD
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped
candied ginger, optional
1
⁄
4
teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard
cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard
cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook
10 minutes
. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly
turn the heat control down, stopping just at the point where the pilot light goes out. When
cooking time is complete turn control to OFF and remove heat control.
Cool cooker at
once.
Refrigerate until chilled. Serve with whipped cream, if desired.
Nutrition Information Per Serving
8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
PETITE PUMPKIN CUSTARDS
60
61
