HSN7C_RiceCooker08 8/13/08 3:30 PM Page 19
Sausage and Sauerkraut
2 - 4 Servings
INGREDIENTS
1 pound bag or jar fresh sauerkraut, drained
1 pound kielbasa, smoked sausage or other sausage, cooked
1 carrot, peeled and cut into chunks
1 cup beer, chicken stock or water
4 small, red potatoes, scrubbed and quartered
METHOD
1Combine all ingredients into the Rice Cooker Pot. Press COOK.
2As soon as carrots and potatoes are tender, it is ready. If rice cooker has not switched to KEEP WARM after 25 minutes, check sausages. If they boil for too long, they tend to split open. This does not change the flavor, just the appearance.
Recipe courtesy Marian Getz
Corned Beef and Cabbage
3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired 1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges 4 small red bliss potatoes, scrubbed
METHOD
1Place brisket, beer and stock into the Rice Cooker Pot. Close lid and press COOK.
2Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has evaporated, cooker will switch to KEEP WARM. Add 1 more cup liquid if needed and add cabbage and potatoes to steamer basket.
3Close lid and press COOK again for 20 minutes or until cabbage and potatoes are tender.
Recipe courtesy Marian Getz.
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