1986

Requires pressure cooker.

vanilla ice cream or whipped cream (optional)

1. Cook milk and cornmeal in a small saucepan over medium-high heat, stirring constantly, until thick, about 10 minutes.

2. Transfer to 1-1/2 quart ovenproof bowl. Diameter of bowl must be at least 1 inch smaller than diamter of pressure cooker. (Tested in 6 quart cooker).

3. Stir remaining ingredients except apple and ice cream into cornmeal mixture; stir until butter is melted and mixture is smooth. Stir in apple slices. Cover bowl tightly with aluminum foil.

4. Place rack and 4 cups water in pressure cooker and place bowl on rack. Close cover of cooker securely; place pressure regulator on vent pipe.

5. Heat cooker over high heat until regulator begins to rock, about 7 minutes. Adjust heat to maintain slow rocking motion and cook 20 minutes.

6. Turn off heat and let pressure drop. Remove bowl from cooker and remove foil from bowl. Let cool 10 minutes. Serve with ice cream or whipped cream, if desired.

Nutrition Information per Serving: 210 calories 4 g protein 35 g carbohydrate 6 g fat (26% of calories) 86 mg sodium