Wolfgang Puck BDRCRS007 manual Cajun Corn, German Potato Salad, Makes 4 - 6 Servings

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 29

Cajun Corn

Makes 4 - 6 Servings

INGREDIENTS

6 - 8 ears bi-colored corn in husk

2 tablespoons Louisiana hot sauce

3 tablespoons unsalted butter

1/2 teaspoon Cajun seasoning- optional

METHOD

1Pull husks back from the corn but do not completely remove. Carefully discard all silk from each corn cob.

2Mix the remaining ingredients together and brush onto each ear of corn.

3Pull the husks back up around each ear and secure with butchers twine.

4Place 1 cup of water in the Steamer/Rice Cooker Pot.

5Place 3 ears of corn in each stackable Steamer Tray. Stack on top of Steamer/Rice Cooker Pot. Add Glass Lid and press COOK. Set timer for 15 minutes.

6Be careful when removing corn from husk as it will be quite hot.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

German Potato Salad

Makes 4 - 6 Servings

INGREDIENTS

4 strips of bacon, cut into 1/4-inch pieces 1 medium onion chopped

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon celery seeds

2 teaspoons sugar

1 tablespoon cider vinegar 1/2 cup chicken stock

2 pounds small creamer potatoes, diced

METHOD

1Place bacon pieces into the Steamer/Rice Cooker Pot and press COOK.

2After 5 minutes, add onions, salt, pepper, celery seeds, and sugar. Press COOK again. Set timer for 4 minutes.

3Place potatoes into the 3 Steamer Trays.

4Add the vinegar and stock to the Steamer/Rice Cooker Pot.

5Place inner Steamer Tray into Steamer/Rice Cooker Pot and stack the stackable Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass Lid and press COOK.

6After 20 minutes, carefully place potatoes into the Steamer/Rice Cooker Pot with bacon mixture, and stir. Secure Detachable Lid and press COOK again.

7After 5 minutes, turn Steamer/Rice Cooker Pot to KEEP WARM.

8Serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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