27
NEW ENGLAND BOILED DINNER
4 pounds ham shank
4 cups water
12 potatoes, halved
12 onions, halved
12 carrots, halved
1 cabbage, cut in wedges
½ teaspoon black pepper
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
BEEF STEW
4 pounds beef, cut into 1-inch cubes
3 tablespoons vegetable oil
12 potatoes, halved
4 onions, sliced
12 carrots, halved
3 cups green beans
3 cups tomatoes
Salt and pepper
2 cups water
* * * * * *
3 tablespoons our
¾ cup water
Heat oil in canner over medium heat and brown meat. Add potatoes, onions, carrots, green beans, and tomatoes. Season with salt and
pepper, as desired. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Make a paste of our and ¾ cup water and stir into stew to thicken. 15-18 servings.
CHILI CON CARNE
6 pounds ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
3 cans (14 to 15 ounces) tomatoes
1 can (14 to 15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon salt, or as desired
½ teaspoon cayenne pepper
2 cups water
* * * * * *
3 cans (14 to 15 ounces) kidney beans,
drained and rinsed
Heat canner and brown beef. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in kidney
beans and heat through. 18-20 servings.
MEAT CABBAGE ROLLS
2 large heads cabbage
Hot water
3 pounds ground beef
1 tablespoon salt, or as desired
¾ teaspoon black pepper
3 cups cooked rice
3 cups milk
⅓ cup packed brown sugar
4 cups water
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat
mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with
brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12-15 servings.
SPARERIBS AND SAUERKRAUT
6 pounds spareribs, cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
3 quarts sauerkraut
3 tablespoons packed brown sugar
4 cups water
Heat oil in canner over medium heat. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with
brown sugar. Add water. 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 servings.
To Next Page
Loading...
Need help?
General
