Presto Pressure Canner and Cooker Instructions Manual page 26

Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine
catsup and water; pour over chops. 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 chops with the sauce.
20 servings.
Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in combined egg and milk and again in crumbs. Heat
canner, add oil, and brown pork chops on both sides. Place cooking rack, chops, and water in canner. Close cover securely. Place pres-
sure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18 servings.
Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vin-
egar, Worcestershire sauce, chili powder, and celery seed; pour over meat in canner. 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.
Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover securely. Place pressure regulator on vent pipe
and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.
Heat canner, add oil, and brown meat. Add onion and celery; brown lightly. Add mushroom liquid, seasoning, and beef stock. Close
cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Add bean sprouts, pineapple, and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stir-
ring carefully. If desired, serve over chow mein noodles or steamed rice. 20-24 servings.
LEMON PORK CHOPS
20 pork chops, ½ inch thick
¼ cup cooking oil
20 lemon slices
4 onions, cut into rings
BREADED PORK CHOPS
18 pork chops, ¾ inch thick
Salt and pepper
3 cups corn flake crumbs
4 eggs, beaten
SPARERIBS WITH BARBECUE SAUCE
10 lbs. spareribs, cut into
serving pieces
Salt and pepper
Paprika
3 tablespoons cooking oil
4 onions, sliced
2 legs of lamb, 5-lbs. each
3 tablespoons cooking oil
Salt and pepper
CHINESE PINEAPPLE LAMB
6 lbs. boneless lamb, cut into
1½-inch cubes
¼ cup cooking oil
2 cups chopped onion
4 cups sliced celery
4 3-ounce cans mushrooms
Salt and pepper
1 tablespoon salt
1 teaspoon pepper
2 cups catsup
2 cups water
¼ cup milk
¼ cup cooking oil
2 cups water
2 cups catsup
1 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
LEG OF LAMB
2 cloves garlic, minced
4 cups water
3 cups beef stock
2 16-ounce cans bean sprouts,
drained
4 20-ounce cans pineapple
chunks, drained
3 tablespoons cornstarch
½ cup soy sauce
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