Pressure Cooking Entrées - Presto 01781 Instruction Manual

Try these suggested entrées and then experiment with entrées of your own. Entrée recipes are cooked at 15 pounds pressure. Always
remember to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the
general directions for the particular type of food being cooked. Decrease the length of cooking time by two-thirds, since pressure cooking
requires only one-third as much time as ordinary methods of cooking. Decrease the amount of liquid as there is little evaporation from
the canner. Add about 2 cups more liquid than desired in the finished product.
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: ENTRÉES
6 pounds ground beef
4 onions, chopped
2 cups chopped celery
2 green peppers, diced
4 cloves garlic, minced
1 tablespoon salt, or as desired
Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 10
MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
20–24 servings
6 pounds chuck roast, cut into 2-inch cubes
3 tablespoons vegetable oil
Salt and pepper
1½ teaspoons paprika
4 cups water
Heat oil in canner over medium heat and brown meat. Season with salt, pepper, and paprika. Add water, onions, garlic, allspice corns,
and tomato paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at
15 pounds pressure. Let pressure drop of its own accord.
12–15 servings
2 large heads cabbage
Hot water
3 pounds ground beef
1 tablespoon salt, or as desired
¾ teaspoon pepper
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat
mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with
brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord.
12–15 servings
4 pounds beef, cut into 1-inch cubes
3 tablespoons vegetable oil
12 potatoes, halved
4 onions, sliced
12 carrots, halved
3 cups green beans
Heat oil in canner over medium heat and brown meat. Add potatoes, onions, carrots, green beans, and tomatoes. Season with salt and
pepper, as desired. Add water. Close cover securely. Place the pressure regulator on the vent pipe and COOK 8 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Make a paste of flour and ¾ cup water and stir into stew to thicken.
15–18 servings
PRESSURE COOKING ENTRÉES
DO NOT FILL CANNER OVER ⅔ FULL!
SPAGHETTI MEAT SAUCE
BEEF GOULASH
MEAT CABBAGE ROLLS
BEEF STEW
25
3 quarts tomato juice
3 cans (12 ounces) tomato paste
¼ cup sugar
2 tablespoons oregano
½ teaspoon cayenne pepper
8 onions, chopped
4 garlic cloves, minced
16 allspice corns
2 cans (6 ounces) tomato paste
12 potatoes
3 cups cooked rice
3 cups milk
⅓ cup brown sugar
4 cups water
3 cups tomatoes
Salt and pepper
2 cups water
* * * * * *
3 tablespoons flour
¾ cup water