3 Quart Self-Cooker

10-Minute Ham and Sweet Potato Supper

2 large sweet potatoes, cut into 1/2 inch cubes

1 large (16 ounce) ham steak, trimmed and cut into 1/2 inch cubes

1 large Granny Smith apple, peeled and coarsely chopped

1 medium onion, chopped

1 teaspoon poultry seasoning

1/4 teaspoon ground cinnamon

1/4 cup orange marmalade

1/2 cup orange juice

1. Combine all of the ingredients in the aircore 3 Quart Self-Cooker.

2. Cover the Self-Cooker with Look'n' Cook Glass lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-yellow.

3. Remove from heat and Self-Cook 10 minutes before serving.

Makes 4 servings.

10-Minute Chicken and Rice A La King

1 cup instant white rice

2 cups water

1 (10-3/4 ounce) can condensed cream of mushroom soup

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 boneless-skinless chicken breast halves, cut into bite-size pieces

2 (2 ounce) jar chopped pimientos, drained

1 (10 ounce) package frozen peas and carrots, thawed

1. Lightly coat the bottom of the aircore 3 Quart Self-Cooker with vegetable oil spray. Add rice, water then remaining ingredients in the Self-Cooker.

2. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-yellow.

3. Remove from heat and self-cook 10 minutes before serving.

Makes 4 servings.

10-Minute Chicken Divan with Noodles

3 cups (6 ounces) medium egg noodles

2-1/2 cups water

1 (16 ounce) package frozen chopped broccoli, thawed

2 boneless-skinless chicken breast halves, cut into bite-size pieces

2 (2 ounce) jars diced pimientos, drained

1 (10-3/4 ounce) can condensed cream of chicken soup

1-1/2 teaspoons salt

1. Lightly coat the bottom of the aircore 3 Quart Self-Cooker with vegetable oil spray. Add noodles,water, then remaining ingredients in the Self-Cooker.

2. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium-high heat. Add the Thermalseal Steel lid. Lower to a simmer and heat until the AutoCook Theremoknob reaches mid-yellow.

3. Remove from heat and self-cook 10 minutes before serving.

Makes 4 servings.

10-minute Chicken Primevera with Pasta

1 (8 ounce) package rotini pasta

2 cups water

2 boneless-skinless chicken breast halves, cut into bite-size pieces

1 (10-3/4 ounce) can condensed cream of chicken soup

1 (8 ounce) package frozen vegetable medley

4 large carrots grated

1 small green pepper, chopped

2 ounces grated Parmesan cheese

1. Lightly coat bottom of the aircore 3 Quart Self-Cooker with vegetable oil spray. Add rotini, water then remaining ingredients to the Self-Cooker.

2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Add the ThremalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-green.

3. Remove from heat and self-cook for 10 minutes before serving.

Makes 4 servings.

10-Minute Chicken with Ozo Pasta

1 cup orzo pasta

2-1/2 cups water

1 (10-3/4 ounce) can condensed cream of chicken soup

1 (16 ounce) package frozen mixed vegetables

2 boneless-skinless chicken breast halves, cut into bite-size pieces

1. Lightly coat bottom of the aircore 3 Quart Self-Cooker with vegetable oil spray. Add orzo, water then remaining ingredients in the Self-Cooker.

2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Add the ThremalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-yellow

3. Remove from heat and self-cook for 10 minutes before serving.

Makes 4 servings.

10-Minute Chinese-Style Chicken and Broccoli

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1 teaspoon sugar

3 tablespoons soy sauce

1-1/4 pound boneless-skinless chicken breasts halves cut into bite size pieces

1 cup instant white rice

2 cups chicken broth

1 (10 ounce) package frozen chopped broccoli

1. Lightly coat bottom of the aircore 3 Quart Self-Cooker with vegetable oil spray. Combine the ginger, garlic powder, sugar, and soy sauce in the Self-Cooker. Add the chicken and stir to coat. Place Self-Cooker in refrigerator to marinate 30 minutes. Add rice then stir. Add remaining ingredients in the Self-Cooker.

2. cover with the Look'n'cook Glass lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel lid. Lower to a simmer and heat until the AutoCok ThermoKnob reaches mid-yellow.

3. Remove from heat and self-cook 10 minutes before serving.

Makings 4 servings.

10-Minute Shrimp Chope Suey

1 pound large shrimp, freash or thawed, peeled and deveined

6 scallions, trimmed and thinly sliced

2 celery stalks, thinly sliced

1 (4 ounce) can sliced mushrooms, drained

1 (6 ounce) package frozen peas, thawed

1 pound feash bean sprouts

1/2 teaspoon garlic poweder

1/2 cup chicken broth

3 tablespoons soy sauce

1. Combine all of the ingredients in the aircore 3 Quart Self-Cooker. Stir well.

2. Cover the Self-Cooker with Look'n'cook glass lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and cook until the AutoCook Therrmoknob reaches mid-yellow.

3. Remove from heat and self-cook 10 minutes before serving

Makes 4 servings.

Dilly Cheesy Carrots and Twists

1 (10-3/4 ounce) can condensed Cheddar cheese soup

2-2/3 cups water

1 teaspoon salt

1 teaspoon vegetable oil

1 small onion, chopped

1 clove garlic, minced

1 (16 ounce) package frozen sliced carrots

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

8 ounces rotini pasta

3/4 cup shredded sharp Cheddar cheese

1. Whist together the soup, water, and salt. Set aside.

2. Heat oil in the Aircore 3 Quart Self-Cooker over medium-high heat. Add the onion and garlic. Cook 5-7 minutes or until onion is soft. Add the carrots, dill weed, garlic powder, pasta, and soup mixture. Stir well.

3. Cover with the Look'n'cook glass lid and bring to a boil over medium-high heat.

4. when the sauce beings to boil, cover with the ThermalSeal Steel Lid. Lower to a simmer and cook until AutoCook ThermoKjob reaches mid-green.

5. Remove from eat and self-cook for 15 minutes.

6. Stir in shredded Cheddar cheese.

Makes 2 entree or 4 side dish servings.

Whipped Garlic Mashed Potatoes

2-1/2 pounds Yukon Gold or all-purpose potatoes, cut into 1 inch pieces.

3 whole cloves garlic

2-1/2 cups water

1 teaspoon salt

1/4 cup butter

1/2 cup warm milk

Black pepper

1. Place potatoes, garlic, water and salt in aircore 3 Quart Self-Cooker.

2. Cover with Look'n'Cook Glass Lid and bring to a boil over medium-high heat.

3. When the water begins to boil, cover with the ThermalSeal Steel Cover. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-green.

4. Remove from heat and self-cook 15 minutes.

5. Drain potatoes and garlic cloves; return to the self cooker. Add the butter and milk and whip until creamy. Season with salt and black pepper to taste.

Makes about 6 cups.

Baked Beans

4 (15 ounce) cans of small white kidney beans, rinsed under cold water and drained

1 large onion, chopped

4 slices bacon, diced

1 tablespoon dry mustard

2/3 cup molasses

2 tablespoons cider vinegar

1-1/2 cups tomato juice

1/2 teaspoons salt

1. Place all of the ingredients in the aircore 3 Quart Self-Cooker and stir to mix well.

2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThemroKnob reaches the mid-red.

3. Remove from heat and self-cook at least 1-1/2 hours before serving.

Makes 8 servings.

Stir-Fry For Two

1 cup instant white rice

2-1/2 cups water

1 teaspoon vegetable oil

1 teaspoon salt

3 tablespoons olive oil

2 boneless-skinless chicken breast halves, cut into bite-size pieces

1/2 snow peas

1 cup bean sprouts

1/2 green pepper, cut into strips

1/2 red pepper, cut into strips

1/2 yellow pepper, cut into strips

1/4 cup soy sauce

1/4 teaspoon black pepper

1. Add rice, water, 1 teaspoon oil, and salt to aircore 3 Quart Self-Cooker. Cover with look'n'cook glass lid and bring to a boil over medium-high heat. Cover with the ThermalSeal Steel lid. Lower to a simmer, When the AutoCook Thermoknob reaches mid-red, remove from heat and self-cook for 20 minutes.

2. Heat 3 tablespoons oil in the aircore Fry Pan over medium-high heat. Add the chicken and stir fry for 2-3 minutes. Add snow peas, bean sprouts and peppers. Stir-fry for an additional 2-3 minutes.

3. Cover with the Look'n'cook lid and continue cooking until the chicken is fully cooked.

4. Stir in the soy sauce and pepper. Serve over cooked rice.

Makes 2 servings.

Curried Turkey and Rice

1 cup instant white rice

2-1/2 cups water

1 teaspoon vegetable oil

1 teaspoon salt

1 pound ground turkey

1 medium onion, chopped

2 tablespoons curry powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1. Add rice, water, oil and salt to the aircore 3 Quart Self-cooker. Cover wit the Look'n'cook Glass Lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid and remove from heat. Self-Cook for 5 minutes.

2. Combine the turkey, onion and curry powder in the aircore Fry Pan. Cover with the Look'n'Cook Glass lid and cook over medium-high heat. Cook until meat is cooked thoroughly, stirring occasionally.

3. Stir in the cooked rice, salt and pepper.

4. Cover with the Look'nCook Glass Lid. Lower to a simmer and heat 5 minutes or until hot, stirring occasionally.

Makes 4 servings.

Apricot and Pineapple Jam

1 pound dried apricots, coarsely chopped

1 (20 ounce) can crushed pineapple, undrained

1 cup sugar

1-1/2 cups water

2 tablespoons lemon juice

1. Combine ingredients in the aircore 3 Quart Self-Cooker. Stir until sugar dissolves.

2. Cover with the Look'n'cook glass lid and bring to a boil under medium-high heat. Cover with the Thermalseal steel lid. Lower to a simmer and heat until the AutoCook ThemroKnob reaches mid-red. Cook for 20 minutes.

3. Remove from heat and self-cook at least 1-1/2 hours. If jam has too much liquid, put it back on the stove and simmer without lids until desired consistency is reached.

4. Spoon cooled cooked fruit into the bowl of a food processor . Process until smooth.

Makes approximately 5 cups

Custard and Rice Pudding

1 cup instant white rice

1/3 cup sugar

1/4 teaspoon ground cinnamon

2 eggs yolks, beaten

2 cups milk

1 teaspoon vanilla extract

1. Mix all the ingredients together in the 2 Quart Multi-Fuctional bowl.

2. Pour 4 cups of water into the aircore 3 Quart Self-Cooker. Place the Multi-Fuctional Bowl in the Self-Cooker. Cover with the look'n'cook glass lid.

3. Bring the water to a boil over medium-high heat. Cover with the ThermalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-green.

4. Remove from heat and self-cook at least 1 hour before serving.

Makes 4 servings.

7 Minute Icing

2 egg whites

1-1/2 cups sugar

1 tablespoon light corn syrup

1/3 cup cold water

1-1/2 teaspoons vanilla extract

1. Bring 4 cups of water to a boil in the aircore 3 Quart Self-Cooker.

2. Mix egg whites, sugar, corn syrup and water in the 2 Quart Mult-Fuctional Bowl.

3. Lower heat to simmer. Carefully place the Multi-Fuctional Bowl in the Self-Cooker. Beginning on low speed and gradually increasing to high, beat with an electric hand mixer 4 to 7 minutes, or until frosting forms stiff peaks. Remove from heat immediately and quickly beat in vanilla.

4. Spread on cake.

Makes enough to frost an 8- to 9 inch 2 layer cake.