Elite EPC-813 Series Instruction Manual page 65

CHICKEN PAPRIKA WITH DUMPLINGS
SERVES 6-8
Ingredients
6 boneless, skinless chicken breasts
1 tsp. salt
1 Tbsp. Hungarian paprika
8 ounces sour cream
Dumpling Ingredients:
3 eggs
2-1/2 cups all-purpose flour, sifted
Directions
Add onions to pressure cooker. Add seasonings, chicken and broth.
Cover with glass lid and program to SLOW COOK for 5 to 6 hours.
Shortly before serving, stir together sour cream and cornstarch. Remove glass lid and follow
BROWNING instructions and stir mixture into pressure cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with
dumplings (recipe below)
Dumplings Instructions
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from
teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10
minutes.
CHEESY SHRIMP PASTA
SERVES 3
Ingredients
1 (2-lb.) block Velveeta cheese
1 (8-oz) Canned Chopped Tomatoes
4 pods garlic, minced
Cooked pasta of choice
Directions
Place cheese, half-and-half, tomatoes, onion and garlic in pressure cooker. Cover with glass lid and
program to SLOW COOK for 4 hours.
Add shrimp and SLOW COOK for another 90 minutes or until shrimp are pink.
Cook pasta of choice and spoon sauce over cooked pasta.
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SLOW COOKER RECIPES
1 medium onion chopped
1/2 tsp. black pepper
1 cup chicken broth
1 Tbsp. cornstarch or flour
1/3 cup water
1 (16-oz.) carton half-and-half
1 small onion, chopped
1 lb. raw shrimp
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