Presto Electric multi-cooker manual Bread Pudding, Dried Fruit Compote, Brown Beef Soup Stock

Bread Pudding

3 - 31⁄2	tablespoons margarine, softened	4	cups hot reduced fat milk
10	slices French bread, 1⁄2-inch thick, cubed	4	eggs, slightly beaten
	ground nutmeg	1	teaspoon vanilla
2⁄3	cup brown sugar	1⁄3	cup raisins
1	teaspoon cinnamon	1⁄3	cup chopped pecans

Spread margarine on one side of bread slices. Sprinkle lightly with nutmeg. Spread remaining margarine on the inside of crockery liner. Combine remaining ingredients in crockery liner. Set heat control at 250° to 300°. Cover and cook for 3 to 4 hours. Serve warm. 8 servings.

Dried Fruit Compote

1	pound dried mixed fruit, cut into	2	cinnamon sticks
	bite-size pieces	1	cup sugar
1⁄2	cup dried cranberries	1⁄2	cup minute tapioca
1⁄2	cup raisins	1	cup grape juice
2	quarts water

Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°. Cover and cook for 4 to 6 hours. Serve warm. 12 servings.

SIMMER Kettle Only

The Presto→ SlowCook’nMore™ electric multi-cooker makes preparing your favorite soup, stew, or casserole so easy. The Control Master→ heat control maintains the cooking temperature and the nonstick finish, inside and out, makes clean-up easy.

Great soup starts with rich flavorful broth. Create a tasty soup by first making either the Brown Beef Soup Stock or Chicken Soup Stock.

Brown Beef Soup Stock

2	pounds beef soup meat	1	small bay leaf
11⁄2	tablespoons cooking oil	1	teaspoon salt
2	quarts water	1⁄4	teaspoon pepper
1	cup diced onion	1⁄2	cup chopped celery
1⁄2	cup diced carrots	1⁄2	tablespoon parsley flakes

Preheat multi-cooker at 375°. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.

Delicious Soups From Brown Beef Soup Stock

VEGETABLE SOUP: Add 3 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat through.

BEEF TOMATO SOUP: Add 2 cups tomato juice, 1⁄2 cup chopped onion, 3⁄4 cup rice, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice is done.

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