APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork 1 teaspoon crushed red
roast pepper
1/2 cup catsup 1 teaspoon dry mustard
1/2 cup teriyaki sauce ¼ teaspoon black pepper
½ cup apricot preserves 1 large onion, sliced
¼ cup cider vinegar 2 cups water
¼ cup packed dark brown
sugar
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce,
preserves, vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and
pour over pork. Refi'igerate overnight. Remove pork; reserve marinade. Brown pork on
all sides in pressure cooker over medium heat; remove.
Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack
in cooker and arrange remaining onion evenly on top of roast. Close cover securely.
Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord. Place reserved marinade in
saucepan and simmer until thickened, stirring occasionally. Remove roast and onions
fi'om pressure cooker. Add onions to thickened marinade and serve with sliced pork.
Onions may be pur6ed before adding to sauce and served with rice, if desired.
Nutrition h_fi_rmation Per Serving 8 servings
332 Calories, 13 g Fat, 77 mg Cholesterol
BARBECUE SPARERIBS
3 pounds spareribs, cutinto ½ cup vinegar
serving pieces ¼ cup chopped onion
1 cup water 1/4 cup sugar
....... 1 teaspoon salt
1 cup catsup 1 teaspoon chili powder
½ cup water 1 teaspoon celery seed
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at
once. Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat
ribs. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes
with pressure regulator rocking slowly. Let pressure drop of its own accord.
Remove ribs. Simmer sauce, uncovered, to desired thickness.
Nutrition h_fi_rmation Per Serving 6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol
CORNED BEEF
3 pounds corned beef 1 tablespoon garlic powder
2 cups water 1 bay leaf
Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Place
corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure
regulator on vent pipe and cook 60 nfinutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
Nutrition h_ibrmation Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg CTIolesterol
STUFFED PORK CHOPS
2 tablespoons vegetable oil ½ cup corn
4 1-inch thick boneless pork 1 cup bran flakes, crushed
chops, with deep pocket cut 2 tablespoons water
in each ½ teaspoon dried sage
1 cup chopped onion 1½ cups water
_¼ cup chopped celery Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove
from cooker. Saut_ onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons
water, and sage; remove from cooker. Stuff pork chops with mixture. Pour 1½ cups
water into cooker. Place pork chops on rack in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 16 minutes with pressure regulator rock-
ing slowly. Cool cooker at once.
Nutrition h_fi_rmation Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg dJiolesterol
PORK ROAST
3 pound pork roast Salt and pepper
1 tablespoon vegetable oil 1 onion, sliced
2 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on
all sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in
cooker. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure
regulator on vent pipe and cook 55 nfinutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition h_ibrmation Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg CTIolesterol
42 43
To Next Page
Loading...
