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SIMPLE DO'S & DON'TS
1. Always choose the right pan.
Select a pan so that the quantity of food you are cooking will fill it at
least 2/3 of the way full. This is essential. In a pan too large, air pockets can
easily form causing your food to burn or lose valuable nutrients.
2. Rinse Prepared Fruits and Vegetables.
Rinse prepared fruits and vegetables in cold water and drain, leaving
only ¼'' of water in the pan. Once you become accustomed to this minimum
moisture cooking method it may not be necessary to leave any water in the
bottom of the pan after rinsing. While practicing, you may leave up to 1/3'' of
water in the pan. This is still considered low moisture and your fruits or
vegetables will retain their nutrients.
3. Control the heat.
It is imperative that you never cook with high heat. It is not necessary
and may lead to your food burning.
4. Create a vapor seal
Begin the cooking process on medium heat until the steam valve
whistles, then turn the heat down to low. If you see steam escaping you have
the temperature too high. Adjust the heat down until you no longer see steam
escaping.
5. Do not peek!
Although it is challenging, resist the urge to peek! When the cover is
removed while cooking, heat and steam are allowed to escape. Peeking will
only lengthen cooking time and dry out your food.
5
Poultry
CHICKEN TETTRAZINI (or Turkey)
1 4-5 lb. stewing hen
1/2 bay leaf
1 stalk celery
1/4 onion
1 tablespoon salt
5 peppercorns
Water
1/2-1 lbs. spaghetti
1 qt. chicken broth
1/2 cup chopped green pepper
1/2 cup chopped onion
1-1/2 oz. can mushroom pieces drained
1/2 lb. butter, margarine or chicken fat
2/3 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb. Old English cheese grated
1/2 lb. American cheese grated
1 cup buttered bread crumbs
Cook chicken w/bay leaf, celery, onion, salt
and pepper corns in water.
Simmer until
tender (1-1/2 to 2 hours). Remove chicken
from bones and cut into small pieces. Cool
broth and remove fat; strain.
Cook
spaghetti in one qt. of this broth. Spaghetti
will absorb the broth so do not drain. Cook
green pepper, onion and mushrooms in
butter or margarine.
Blend in flour.
Gradually add milk, salt and pepper. Cook
until thick.
Stir in cheeses until melted.
Combine chicken, spaghetti and sauce in
roaster bottom and cook covered over low
heat 10-15 minutes, until mixture is well
blended. Put in serving dish and sprinkle
top with heated, buttered bread crumbs.
Serves 12.
Left-over turkey may be substituted for
chicken. Use bouillon cubes to make chicken
broth.
ARROZ CON POLLO (Chicken w/Rice)
1 cup rice
2 tablespoons cooking oil
4 pcs. Chicken
1/2 small can tomato sauce
1 tablespoon diced onion
Brown rice in oil in small skillet.
onion and tomato sauce. Add enough
water for rice to cook, placing pieces of
chicken on top.
Season with salt and
garlic salt, cover and cook 20-30
minutes.
CHICKEN BREASTS & DRESSING
Preheat skillet over medium heat. Place
chicken skin side down in pan and
brown.
Turn pieces.
Cover. Reduce
heat to lowest possible setting. Cook 30
minutes. Uncover and remove chicken.
Turn you favorite dressing into skillet.
Place chicken, skin up, on dressing.
Cover. Cook over lowest heat for 20-25
minutes. Season to taste.
CHICKEN & PORK ADOBO
1 medium chicken, sliced
2 teaspoon soy sauce
1/4 teaspoon garlic salt
1/2 pork tenderloin, sliced
2 tablespoons vinegar
6 black pepper corns
Salt to taste
Mix all ingredients in the skillet bottom
and cover.
Place over medium heat;
then lower heat when steam begins to
escape on sides. Cook 30-40 minutes.
18
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