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Cook noodles according to package directions (you can use the Infinity Cooker's SAUTÉ
function to boil pasta and set aside). Add sausage to inner pot and SAUTÉ until brown.
Remove with a slotted spoon, and drain on paper towels. Drain fat from pot, reserving 3
tablespoons. SAUTÉ garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes,
wine, broth, basil, and oregano. Stir in sausage, zucchini, bell pepper, and parsley.
Cover, and SLOW COOK on Low for 4 to 6 hours. Add pasta to the slow cooker. SIMMER
for a few minutes, and season with salt and pepper before serving.
BAKED STUFFED APPLES
6 medium red tart apples 1 C. light brown sugar
1/4 C. raisins 1 Tbsp. orange peel
1/4 C. butter 2 C. very hot water
3 Tbsp. orange juice concentrate
Wash and core apples, but don't peel them. In a pan that will fit in your Inner Pot, stand
the apples up. Butter the pan first. Fill the core cavities with the brown sugar, raisins and
orange peel. Top with butter. Place the pan in the Inner Pot. Pour the hot water around
the pan. Sprinkle the orange juice concentrate over the apples. Cover the cooker and
cook on SLOW COOKER (low) for 3 - 5 hours or until apples are tender.
PINA COLADA BREAD PUDDING
1 lb. loaf French bread 10 oz. frozen piña colada drink mix
6 oz. pineapple juice 12 oz. evaporated milk
1/2 C. cream of coconut 2 large bananas; sliced
3 eggs 1/4 C. light rum
1 C. raisins 8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use
in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor,
fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple
juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour
puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as
well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins
and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in Inner
Pot, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple
mixture over bread in Inner Pot. Top with remaining bread cubes, then with remaining
1/2 t. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into Inner Pot.
Cover and cook on SLOW COOKER (low) for 6 hours. Spread pudding into 8 or 10 dessert
dishes and serve hot. Garnish with fresh mint sprigs.
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