Fagor America Electric Multi-Cooker PAELLA, Spanish Style, MOM’S Rice Pudding, Warm Peach Dessert

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2 tablespoons molasses

1 ½ teaspoon prepared mustard

1 onion diced

2 tablespoons ketchup Water

Soak the beans in water overnight. Drain. Use the “browning” setting to sear the pork on all sides. Remove. Turn off the browning setting. Remove the ex- cess drippings. Add all t he remaining ingredients to the cooker and enough water to cover the beans well. Close the lid and turn the knob to Pressure. Set the timer for 90 min utes at low pressure. When do ne, release the pressure and open the cooker.

PAELLA, SPANISH STYLE

Serves 4, High pressure, 10 minutes

Here is a simple version of seafood Paella that you can prepare in you cooker in no time. If you wish to make the popular mixed seafood and meat version, add c hicken, cut in small serving por tions an d sliced chorizo or other sausages.

	8 small mussels or clams
RECIPES	2 tablespoons olive oil
	½ poundfirm white fish such as monkfish or halibut cut in 1chin pieces
	½ pound shrimp peeled and deveined, tails on
	1 medium onion chopped
	3 garlic cloves, minced
	1 pimiento, chopped
	1 tablespoon minced fresh broad leaf parsley
	¼ teaspoon paprika
	1 small tomato, skinned, seeded and shopped
	2 cups rice – short or long grain
	4 cups bottled clam juice or fish stock or chicken stock
	½ cup peas
	¼ teaspoon saffron
	Use the “browning” setting to boil 1 cup of water, add the mussels, and cook
	until they open. Discard half of the shell and reserve the mussels on a warm
	platter. Dry the cooker thoroughly. Heat the oil and sauté the fish and shrimp
	until they are just cooked. Remove to a platter and cover tightly with foil. Add
	the onion and garlic t o the cooker and sauté until the onion wilts. Stir in the
	pimiento, parsley, paprika an d tomato. Cook 3 mi nutes. Stir in the r ice and
	coat well. Pour in the stock, add the peas and saffron. Turn off the browning
	setting. Close the lid and turn the knob to Pressure. Set the timer for 10 min-

utes at high pressure. When done, release thepressure and open the cooker. Stir in the reserved mussels and shrimp.

MOM’S RICE PUDDING

Serves 4, Low pressure, 20 minutes

Creamy and comforting! It is best to eat it the same day or the rice may be- come chewy.

1 tablespoon butter ¼ cup long grain rice 2 cups milk

½ cup water 1/3 cup sugar Cinnamon

½ teaspoon salt 1 egg

¼ cup evaporated milk ½ teaspoon vanilla

Use the “browning” setting to meltthe butter. Stir in the rice and coat well with the butter. Turn off the browning function. Add the milk, the water, the sugar and the salt. Stir, close the lid andturn the knob to Pressure. Set the timer for 20 minutes at low pressure. When done, release the pressure and open the cooker. In a small bowl,mix the egg, evaporated milk and vanilla. Stir in a small amount of the hot liquid from the cooker, then add the mixture back to the cooker. Use the “browning” setting to cook the mixture, stirring onstantlyc with a wooden spoon, until the rice pudding just barely begins to bubble. Turn off the browning feature. Cool 10 minutes, stirring occasionally. Transfer to indi- vidual dessert bowls, continue cooling to room temperature, and then refrig- erate. Serve sprinkled with cinnamon.

WARM PEACH DESSERT

Serves 4, Low pressure, 5 minutes

Delicious over pound cake cubes or ice scream or both!! 3 tablespoons butter

4 tablespoons brown sugar ¼ cup water

1 large bag of frozen peaches, defrosted

3 tablespoons dark rum or more if you like

1 tablespoon whole allspice berries

1 teaspoon ground ginger

RECIPES

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