Bayou Bounty Chicken; Turkey Breast; Chicken And Dressing - Presto 1282 Instructions And Recipes Manual

1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown
chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking
slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix
water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over
chicken.
Nutrition Information Per Serving
250 Calories, 8 g Fat, 115 mg Cholesterol
1½ pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
¾ cup chopped onion
⅓ cup chopped green pepper
⅓ cup chopped celery
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator
on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving
394 Calories, 14 g Fat, 90 mg Cholesterol
*NOTE: USE THIS RECIPE ONLY IN A 6-QUART OR 8-QUART PRESSURE COOKER
1 tablespoon vegetable oil
3-4 pound turkey breast
1½ cups water
1 onion, chopped
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining
ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes
with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if
desired.
Nutrition Information Per Serving
197 Calories, 8 g Fat, 76 mg Cholesterol
2½ cups cooked chicken, cut into
bite size pieces
1 can (10 ½ ounces) cream of
chicken soup
1½ cups seasoned bread crumbs
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with
chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in water.
Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1
cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord.
Nutrition Information Per Serving
317 Calories, 13 g Fat, 109 mg Cholesterol
HERBED CHICKEN
1 teaspoon oregano
1 teaspoon basil
1 can (4 ounces) sliced black
2 tablespoons cold water
2 tablespoons flour

BAYOU BOUNTY CHICKEN

2 cloves garlic, minced
½ tablespoon extra-spicy

TURKEY BREAST*

½ cup chopped celery
½ teaspoon poultry seasoning

CHICKEN AND DRESSING

¼ cup chopped celery
¼ cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1½ cups water
18
• • • • • • •
olives
Salt and pepper to taste
seasoning blend
• • • • • • •
Hot cooked rice (see page 31)
Salt and pepper to taste
⁄ cups water into
1
2
6 servings
3 servings
6 to 8 servings
6 servings