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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
1 Pull husks back from the corn but do not completely remove.
Carefully discard all silk from each corn cob.
2 Mix the remaining ingredients together and brush onto each ear
of corn.
3 Pull the husks back up around each ear and secure with butchers
twine.
4 Place 1 cup of water in the Steamer/Rice Cooker Pot.
5 Place 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.
6 Be 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
1 Place bacon pieces into the Steamer/Rice Cooker Pot and press
COOK.
2 After 5 minutes, add onions, salt, pepper, celery seeds, and sugar.
Press COOK again. Set timer for 4 minutes.
3 Place potatoes into the 3 Steamer Trays.
4 Add the vinegar and stock to the Steamer/Rice Cooker Pot.
5 Place 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.
6 After 20 minutes, carefully place potatoes into the Steamer/Rice
Cooker Pot with bacon mixture, and stir. Secure Detachable Lid and
press COOK again.
7 After 5 minutes, turn Steamer/Rice Cooker Pot to KEEP WARM.
8 Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 29