Nesco PC4-14 Care/Use Manual page 13

Add all of the ingredients into a mixing bowl and mix with mayonnaise until you reach
desired texture. Serve over a bed of lettuce or on your favorite pita or bread.
Chicken Tacos
1 lb shredded cooked chicken
1 ½ cups sour cream
1 pkg of your favorite taco seasoning
shredded lettuce, diced tomatoes, diced onions, and shredded cheese
8-10 corn tortillas sautéed in oil (purchase in the refrigerated section of your store and
follow directions on pkg.)
In a small bowl mix taco seasoning and sour cream until blended. For stronger flavor add
less sour cream or for a milder flavor add more sour cream. Take warm shredded chicken
and toss with sour cream mixture. Add to tortillas and top with cheese, lettuce and other
ingredients of your choice.
Chicken and Yellow Rice
Add cooked chicken to yellow rice and serve with green peas.
To cook the yellow rice combine two cups of chicken broth with two cups of yellow rice to
cooker and select the rice mode then select start. If you desire a sticky rice use equal parts
broth and rice. Use the HIGH pressure mode to add more or less time. Set regulator knob to
SEAL.
Chocolate Cheesecake
1 C Chocolate Wafer Cookie crumbs
2 Tbsp Butter, melted
Mix 1 Cup cookie crumbs & butter together. Press in bottom of 7" spring form pan. Set
aside.
1 C Water
2 Eggs
2 (8-oz) packages Cream Cheese, softened
6 oz. semi-sweet Chocolate Chips, melted
2/3 C Sugar
3/4 C Chocolate Wafer cookie crumbs
(Variation: Add 1 tsp. instant coffee to melted chocolate chips for a mocha cheesecake.)
Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix thoroughly.
Adding one egg at a time, mix until cheese is smooth. Fold in melted chocolate until
thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture. Pour into spring
form pan over crust. Add water to cooker. Tear off a 6" piece of aluminum foil and fold
in half, lengthwise. This helps to remove pan after cooking cycle is complete. Place spring
form pan on foil and lower into cooker. Cover and lock lid in place. Turn regulator knob to
SEAL. Program for HIGH pressure and cook for 20 minutes. Release pressure by using the
quick release method. Unlock and open lid. Remove cheesecake from cooker by lifting up
the ends of foil swing. Let cool to room temperature before refrigerating. For best results,
refrigerate overnight.
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