Recipes Included On This Page Rice Cooker Rice, Veggie & Tofu (Bob's) Rice Cooker Sweet Potato Pudding Rustic Caramel Apple Tart Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rice Cooker Rice, Veggie & Tofu (Bob's) Recipe By : Piggly Wiggly Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups basmati rice -- or white rice 1 quart water -- plus 1 cup water 4 small green zucchini -- thinly sliced 4 small yellow zucchini -- thinly sliced 4 small carrots -- thinly sliced 1 pound firm tofu -- cut into cubes 1/2 cup grated Parmesan cheese -- optional Combine all ingredients in rice cooker. Turn on and cook for about 20 minutes, or until all liquid is absorbed. Fluff with a fork before serving. Salt and pepper to taste. Serves 4. Preparation time: 10 minutes. Cook: 20 minutes. Source : Piggly Wiggly. Formatted by Chupa Babi in MC: Contributed to the FareShare Gazette by Chupa; 4 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 473 Calories; 10g Fat (19.1% calories from fat); 22g Protein; 75g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 290mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Rice Cooker Sweet Potato Pudding Recipe By : Piggly Wiggly Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sweet potatoes -- cooked 1/3 cup sugar 1/2 cup light cream 2 eggs 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon salt 1 cup water 1 cup apple cider Purée sweet potatoes in a food processor or blender. Add remaining ingredients except water; process until smooth. Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray. Fill about 3/4 full with sweet potato mixture. Cover each cup with foil, crimping closed. Place steamer plate in rice cooker and pour in water. Arrange baking cups on steamer plate. Bring water and cider to a boil, cover rice cooker and cook about 20 minutes. Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more. Serve chilled or at room temperature. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Preparation time: 15 minutes. Cook: 30 minutes. Source : Piggly Wiggly. Formatted by Chupa Babi in MC: 070707 Contributed to the FareShare Gazette by Chupa; 5 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 9g Fat (32.3% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Rustic Caramel Apple Tart Recipe By : Betty Fulks, Onia, AR Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1 tablespoon sugar 1/8 teaspoon salt 1/4 cup cold butter 6 1/2 teaspoons cold water 1/8 teaspoon vanilla extract FILLING: 1 1/2 cups chopped peeled tart apples 3 tablespoons sugar 1 tablespoon flour TOPPING: 1 teaspoon sugar 1/4 teaspoon ground cinnamon 2 tablespoons caramel topping -- warmed In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Bake at 400 degrees F. for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm. Serves 4 Source : "Cooking for 2, Fall 2007, p. 33-34," S(Mc Formatting by): "Sheryl Donner, augmented by bobbie" Copyright : "Reiman Publications, 2007"" Start to Finish Time: "1:15" T(Baking Time): "0:25" NOTES : Like an apple pie without the pan, this scrumptious tart from Betty has a crispy crust that cuts nicely and a yummy caramel topping. Bobbie's Note: This was perfect, except I would use less caramel topping next time, it made it a little sweeter than we like it. A very attractive dessert with a very easy to roll crust. Contributed to the FareShare Gazette by Bobbie; 26 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 12g Fat (39.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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