Instruction manual

1 cup water

1 tsp melted vegetable margarine

1 tsp olive oil

Salt to taste

Marinate fish fillets with salt, white wine and margarine. Place in

refrigerator for about 30 minutes.

Rinse rice with water. Add rice and a cup of water in slow cooker.

Stir lightly with salt and olive oil. Place marinated fish fillets over

rice, cover fillets with 4 lemon slices. Add fresh basil leaves on top

of filets. Cook at AUTO for about 5 to 51/2 hours until rice is done.

Makes 4 servings

3 lightly beaten eggs

½ cup of sugar

1 tsp instant coffee powder

2 tsp hot water

1 tbsp chocolate syrup

1 cup half and half milk

Combine eggs, milk, sugar, and chocolate syrup in a 1 ½ quart

souffle dish. Stir well.

Combine instant coffee powder with 2 tsp of water and mix well

until all dessolved. Add coffee solution to the souffle dish. Cover

the dish with foil. Add 2 cups of water in slow cooker inner pot.

Place the souffle dish in the center of inner pot. Use a small dish

under if the souffle dish is lower than water line. Cook at HIGH

for 4 ½ to 5 hours. When done, carefully take out the souffle dish

and serve.

Aroma coffee custard