Red Beans & Sausage; Macaroni With Four Cheeses - Cuisinart PSC-400C Instruction And Recipe Booklet

Red Beans & Sausage
Makes 4 servings
½ pound (250 g) dried red beans
cooking spray
1 ham hock (12 ounces [340 g])
1 cup (250 ml) chopped onion
1 cup (250 ml) chopped green pepper
1 bay leaf
½ tablespoon (7 ml) chili powder
2 cloves garlic, peeled and chopped
½ tablespoon (7 ml) oregano
Soak beans in water to cover by 3 inches (7.5 cm) overnight (at least 8 hours). Drain,
pick over beans and rinse.
Lightly coat the ceramic pot of the Cuisinart
Combine the drained beans, ham hock, onion, green pepper, bay leaf, chili powder,
garlic, oregano, thyme, coriander and basil in the pot. Cover and press the On/Off
button to turn the unit on. Set timer to 6 hours and press Low; Slow Cooker will
automatically switch to Warm.
Heat oil in a 12-inch (30 cm) Cuisinart
kielbasa on all sides, about 5 minutes, and add to Slow Cooker. Cook for another
2 hours.
Remove ham hock and cut meat from the bone. Return the meat to Slow Cooker and
discard the bone. Add Tabasco to taste. Add salt if desired.
®
Serve with cooked white rice.
Nutritional information per serving:
Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g
• chol. 65mg • sod. 1777mg • calc. 95mg • fiber 10g
½ tablespoon (7 ml) thyme
½ tablespoon (7 ml) dry coriander
½ tablespoon (7 ml) dried basil
½ tablespoon (7 ml) extra virgin olive oil
1 pound (500 g) turkey kielbasa,
cut into 8 portions
½ teaspoon (2 ml) Tabasco
½ teaspoon (2 ml) kosher salt
® Slow Cooker with cooking spray.
® skillet over medium heat. Brown the turkey
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½ pound (250 g) elbow macaroni
2 tablespoons (30 ml) unsalted butter
2 tablespoons (30 ml) all-purpose flour
2 cups (500 ml) fat free evaporated
milk, not reconstituted
½ tablespoon (7 ml)
Worcestershire sauce
® , or to taste
½ teaspoon (2 ml) dry mustard
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper
6 ounces (170 g) reduced-fat sharp
Cheddar, shredded
Parboil elbow macaroni about 5 minutes, until very al dente but cooked through.
Rinse under cool water in a colander, drain thoroughly and set aside in a large bowl.
Melt butter in a Cuisinart
constantly for 3 minutes. Add milk; stir until it boils. Stir in Worcestershire sauce,
dry mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until
blended. Add to pasta and stir to combine.
Lightly coat the interior of the ceramic pot of a Cuisinart
cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in a
layer; top with the mozzarella, then the remaining macaroni.
Combine breadcrumbs and Parmesan; sprinkle over top. Cover and press the On/Off
button to turn the unit on. Set time to 5 hours and press Low; Slow Cooker will
automatically switch to Warm.

Macaroni with Four Cheeses

Makes 6 cups (1.5 L)
4
8
4
½
½
3¾-quart (3.5 L) saucepan; stir in flour. Cook, stirring
®
Nutritional information per ¾-cup (175 ml) serving:
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
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ounces (115 g) Gruyère
(not processed), shredded
cooking spray
ounces (227 g) diced tomatoes,
drained (about 1½ cups)
ounces (115 g) part-skim
mozzarella, shredded
cup (125 ml) fresh breadcrumbs
ounce (15 g) freshly grated Parmesan,
about 2 tablespoons (30 ml)
® Slow Cooker with