Presto 1241 - Seafood

POTATO SOUP
l tablespoon vegetable oil V_ teaspoon basil
1 cup finely chopped onions .......
V2 cup finely sliced celery 1 can (12 ounces) evaporated
3 cups chicken broth skim milk
4 cups peeled, diced potatoes Salt to taste
¼ teaspoon white pepper
Heat oil in pressure cooker over medium heat. Saut_ onion and celery until soft. Add
broth, potatoes, pepper, and basil to pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place
ill blender or food processor and process until smooth. Return to pressure cooker and
stir ill evaporated milk.
Nutrition h?fbrmafion Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Choleswrol
ZESTY HOMEMADE CHILI
1V2 pounds ground beef 1 teaspoon ground cumin
1 can (8 ounces) tomato sauce J/2 teaspoon black pepper
V2 cup water V2 teaspoon oregano
1 cup chopped onion JA teaspoon cayenne pepper
Y4 cup chopped green pepper .......
2 cloves garlic, minced 1 can (15 ounces) kidney
l tablespoon chili powder beans, drained and rinsed
1 teaspoon salt
Turn heat selector to medium and brown meat. Add remaining ingredients except
kidney beaus. Close cover securely. Place pressure regulator on vent pipe and cook
5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord. Stir in kidney beaus and heat through.
Nutrition h_fi_rmafion Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg CTtoleswrol
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SEAFOOD
Seafood is the basis of some of the healthiest and most nutritious
meals you can make. It is an excellent source of protein, a good
source of minerals, and one of the few sources of beneficial
omega-3 fatty acids.
Steaming in the pressure cooker brings out the finest, fullest
flavors of seafood. The cooking time required is directly related
to the thickness of the seafood. To be safe, if the fish you are
cooking seems thin for its weight or if it weighs less than the
recipe specifies, reduce the cooking time. Overcooking tends to
toughen seafood.
FOR FISH AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
SALMON STEAKS MOUTARDE
4 small salmon steaks, 1-inch l clove garlic, minced
thick 1 cup dry white wine or
4 tablespoons Dijon-style chicken broth
mustard 1 bay leaf
3-4 sprigs fresh thyme or .......
J½teaspoon dried thyme 2 tablespoons Dijon-style
1 tablespoon olive or mustard
vegetable oil 1 tablespoon cornstarch
1 small onion, chopped
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on
each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to
medium and saut4 onion and garlic until tender. Stir in wine and bay leaf. Place steaks
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully
remove steaks and rack. Keep steaks warnL Discard bay leaf. Mix 2 tablespoons
mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and
thickens, stirring constantly. Serve sauce with sahnou steaks.
Nutrition h_ibrmafion Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Choleswrol
VARIATION: Substitute halibut for sahnon steaks.
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