Presto Kitchen Kettle 06006 - Page 6

6
Corn, Pepper, and Potato Chowder
1 tablespoon vegetable oil
½ cup chopped onion
1 cup chopped red pepper
1 can chopped green chilies
 2 tablespoonsall-purposeour
½ teaspoon cumin
2 cups chicken stock or broth
2 cups peeled, cubed red potatoes
2 cups frozen whole kernel corn, thawed
1 cup low-fat milk
¼ teaspoon salt
¼ teaspoon black pepper
Preheatmulti-cookerat350°.Addoil;sautéonion,pepper,andchilies2minutesoruntiltender.Stirinourandcumin;cook1minute.
Add stock and potatoes; bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 10 minutes or until potatoes
are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.
6 servings
Braise
Spiced Pot Roast
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
 ⅛ teaspoonblackpepper
1 (2- to 3-pound) beef pot or chuck roast
1 tablespoon vegetable oil
½ cup packed brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
1 clove garlic, minced
4 bay leaves
Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of the meat. Preheat multi-cooker at 375°. Add oil and brown
meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn
heat control down until pilot light goes out. Cover; simmer 1 to 3 hours or until tender.
6 to 8 servings
Braise your favorite piece of meat or poultry. Choose from and combine these foods, but make sure they have compatible avors.
Figure 2 to 4 servings per pound of meat or poultry.
Start with 1½ to 3 pounds of beef, pork, or poultry:
Blade Roast English Cut Rib Roast Sirloin Roast
Boston Butt Flank Steak Round Roast Turkey Breast
Brisket Fore Shank Rump Roast (boneless) Whole Chicken
Chuck Roast Pot Roast Rump Roast (standing)
Preheat multi-cooker at 375°. Brown meat in vegetable oil.
Add up to a total of 2 cups of any of these liquids:
Beer Carbonated Beverage Fruit Juice Tomato Juice
Broth Coffee Red Wine Water
Add a pinch or two of spices of your choice:
Basil Dill Mustard Sage
Bay Leaf Dry Soup Mix Onion Salt
Black Pepper Garlic Oregano Thyme
Celery Marjoram Rosemary
Bring liquid to a boil and then turn heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or until tender.
Add additional liquid as necessary.
Steam
Fish
Place1or2cupsofwater,wine,orherb-avoredbrothintomulti-cooker.Setheatcontrolat250°.Removehandlefrombasket.Place
onelayerofshlletsinbasketand,usingtongs,attachbaskettomulti-cookerrimwithsteaminghook.Coverandsteam5to10minutes
oruntiltheshakeseasilywhentestedwithafork.