Presto 1241 - Soups and Stocks

STUFFED FLANK STEAK
1 tablespoon margarine ½ teaspoon salt
½ cup chopped onion 1/4 teaspoon marjoram
½ cup chopped celery 1/4 teaspoon thyme
1 clove garlic, minced Vs teaspoon black pepper
6 tablespoons beef broth, 1 pound flank steak, cut
divided into 2 equal pieces
1 cup bread crumbs 1 cup diced tomatoes
Add margarine to cooker. Turn heat selector to medium and saut_ onion, celery, and
garlic. Mix ill 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and
pepper. Spread stuffing mixture on one steak; top with remaining steak. Secure with
toothpicks or metal skewers. Place steak in cooker; stir ill remaining 4 tablespoons
broth and tomatoes. Close cover securely. Place pressure regulator on vent pipe and
cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord.
Nutrition h_fi_rmation Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg CJmlesterol
LAMB STEW
1 pound lamb stew meat, cut 4 snmll potatoes, quartered
into 1-inch cubes 1 cup baby-cut carrots
1 cup water 1 teaspoon salt
1 large onion, sliced 1/4 teaspoon black pepper
1 tablespoon Worcestershire .......
sauce 1/4 cup cold water
1 large clove garlic, minced 1 tablespoon flour
eeeeeee
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 6 nfinutes with pressure
regulator rocking slowly. Cool cooker at once.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regula-
tor on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool
cooker at once.
Mix water and flour thoroughly; stir into stew. Heat until stew' thickens, stirring
constantly.
Nutrition hffbrmation Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg CJmlesterol
MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into
cooker. Place meat on rack in cooker.
MEAT
DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE
2/3 FULL MARK (SEE PAGE 12).
CUPS OF COOKING TIME
LIQUID (MINUTES)
BEEF
Chuck Roast 3 pounds
Corned Beef 3 pounds
Rolled Rib Roast 3 pounds
Round Steak V thick
Round Steak Vi_thick
Short Ribs
HAM
Slice 3 pounds
Picnic 3 pounds
LAMB
Chops V"thick
Chops V_" thick
Leg of Lamb 3 pounds
PORK
Chops 1" thick
Chops V_" thick
Butt Roast 3 pounds
Fresh Picnic Roast 3 pounds
Steak 1" thick
Steak V_"thick
VEAL
Chops 1" thick
Chops V_"thick
Roast 3 pounds
Steak 1" thick
2 45 - 50
2 60
17_ 30 - 35
1 18*
1 10"
1% 25
1% 30-35
17_ 30 - 35
1
1
2
1
1
2
2
1
1
1
1
2
1
12 _
5*
35-45
15"
g*
55
55
12"
5"
5*
45 - 50
10"
*Cool cooker at once (see page 10).
44 45