Presto Pressure Canner and Cooker Instructions Manual page 32

Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes
dissolved in hot water, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice,
top with gravy and toasted almonds. 15-18 servings.
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. Prepare dumplings as follows.
Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine liquid and dry ingredients. Drop from teaspoon into
hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.
Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes,
and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.
Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover
securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12
servings.
Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, bay leaf,
thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
CHICKEN IMPERIAL
9 lbs. chicken, cut into serving
pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper
½ cup minced onion
CHICKEN AND DUMPLINGS
9 lbs. chicken, cut into serving
pieces
2 tablespoons salt
1 teaspoon pepper
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 eggs
CHICKEN MARENGO
9 lbs. chicken, quartered
1 tablespoon coarse black pepper
1 cup flour
1 tablespoon salt, or as desired
⁄ cup cooking oil
1
3
CORNISH HENS IN WHITE WINE
¼ cup cooking oil
8 cornish hens
2 teaspoons salt
1 teaspoon pepper
HUNTER'S TURKEY
9 lbs. turkey, cut into serving
pieces
Flour, salt and pepper
⁄ cup cooking oil
1
3
3 onions, chopped
3 8-ounce cans tomato sauce
1 cup slivered almonds
4 4-ounce cans mushrooms
2 chicken bouillon cubes
1 cup hot water
1 cup white wine
3 carrots, chopped
3 onions, chopped
3 ribs celery, chopped
8 cups water
Dumplings
⁄ cup milk
2
3
1 ⁄ cup cooking oil
4
1 tablespoon parsley flakes
2 cloves garlic, minced
4 3-ounce cans sliced mushrooms,
drained (or 1 lb. mushrooms, sliced)
4 16-ounce cans tomatoes
2 cups dry white wine
2 cups white cooking wine
2 teaspoons instant chicken bouillon
1 teaspoon thyme
1 tablespoon chopped parsley
1 cup chicken broth
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire
sauce
32