MIRRO 92012 - Page 24

Page 24 o f 42
Scalloped Potatoes and Ham
4.2 Qt.
6/8 Qt.
Ingredients
3
3
Potatoes, medium
3 Tbsp
3 Tbsp
Flour
3/4 tsp
3/4 tsp
Salt
1/4 tsp
1/4 tsp
Pepper
1 cup
1 cup
Ham, cooked, cubed
2 Tbsp
2 Tbsp
Onion, chopped
2 Tbsp
2 Tbsp
Butter or Margarine
1 cup
1 cup
Milk
4 servings
4 servings
1. Cut potatoes in thin slices (about 3 cups). Mix flour, salt and pepper.
2. In greased 1 1/2 quart metal or heatproof glass bowl, arrange 3 layers of potatoes and
ham, sprinkling each layer of potatoes with part of the flour mixture and dotting with
butter.
3. Pour milk over potatoes and cover bowl with foil.
4. Pour 2 cups water in cooker. Use 3 cups for 6/8-qt. recipe. Place bowl on rack in cooker.
5. Cover, set control at 10 PSI and cook 20 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet.
7. Garnish potatoes, if desired, with paprika, chopped parsley or grated Cheddar cheese.
Pork Chops and Browned Rice.
4.2 Qt.
6/8 Qt.
Ingredients
4
8
Pork Chops - 1/2 in. thick
1 Tbsp
2 Tbsp
Fat
1 cup
2 cups
Rice, uncooked
1 1-lb can
2 1-lb cans
Tomatoes
1 tsp
2 tsp
Salt
1/4 tsp
1/2 tsp
Pepper
1/4 tsp
1/2 tsp
Chili Pepper
2 Tbsp
1/4 cup
Onions, chopped
3 Tbsp
6 Tbsp
Green Pepper, chopped
2 cups
4 cups
Water
4 servings
8 servings
1. Brown chops in fat in cooker. Remove.
2. Place rice in hot fat. Stir constantly until browned.
3. Add tomatoes (with liquid) and remaining ingredients. Stir well, breaking up tomatoes. Add
pork chops and water.
4. Cover, set control at 10 PSI and bring pressure up over moderate heat. Cook 12 minutes
after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.