KitchenAid KSC700 Chocolate Chunk Bread Pudding, Curried Green Chile Pork, 1⁄2 teaspoon 2 ml salt

Chocolate Chunk Bread Pudding

1tablespoon (15 ml) butter, softened

8cups (1-in./2.5 cm cubed) day-old French bread (about 1⁄2 loaf)

1package (4 oz. 113 g) German sweet chocolate, chopped

1⁄2 cup (125 ml) golden raisins

4 eggs

1 cup (250 ml) sugar

4cups (1 quart/1 L) half-and-half

2teaspoons (10 ml) vanilla

Grease Slow Cooker ceramic pot with butter; add bread. Sprinkle with chocolate and raisins. Toss lightly to mix.

In large bowl, beat eggs and sugar until well-mixed. Stir in half-and-half and vanilla. Pour evenly over bread mixture. Cover and cook at HIGH 2 to 21⁄2 hours, or until center is set. To check if center is set, insert a knife into the center, if the knife pulls out clean then the center

is set. If desired, keep warm at BUFFET 1 to 2 hours. Serve warm with vanilla ice cream, thawed sweetened raspberries, or caramel sauce, if desired.

Yield: 10 servings.

Per Serving: About 400 cal, 9 g pro, 52 g carb, 18 g total fat, 10 g sat fat, 125 mg chol, 270 mg sod.

Tip: To determine if pudding is set without removing lid, tap lid to remove condensation. Gently shake slow cooker ceramic pot to determine if center jiggles or is firm.

ENGLISH

Curried Green Chile Pork

21⁄2 pounds (1.25 kg) lean pork stew meat*

2tablespoons (30 ml) curry powder

1tablespoon (15 ml) brown sugar

1teaspoon (5 ml) dried thyme

3⁄4 teaspoon (3 ml) ground cumin

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon (1 ml) ground red pepper

3 cloves garlic, minced

1tablespoon (15 ml) olive oil

1large onion, coarsely chopped

3-4 jalapeno peppers, seeded and cut into thin strips

1⁄2 cup (125 ml) chicken broth

2tablespoons (30 ml) all-purpose flour

1cup (250 ml) coconut milk

Place pork in Slow Cooker ceramic pot. In small bowl, combine curry powder, brown sugar, thyme, cumin, salt, and red pepper. Stir in garlic and oil until well blended. Add to pork; toss to coat evenly. Add onion, jalapeno peppers, and chicken broth. Cover and cook at HIGH 31⁄2 to 41⁄2 hours, or until pork is very tender.

In small bowl, blend flour into coconut milk. Stir into pork mixture. Cover and cook at HIGH 10 to 20 minutes, or until thickened. Serve with hot cooked rice or couscous, if desired.

Yield: 6 servings (1 cup per serving).

Per Serving: About 370 cal, 31 g pro, 10 g carb, 23 g total fat, 12 g sat fat, 100 mg chol, 390 mg sod.

*Four pounds (2 kg) pork shoulder blade roast, trimmed and cut into 11⁄2-inch (3.75 cm) pieces, may be substituted for stew meat.

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