15
R
oast Fowl
P
repare bird for roasting, rinsing
inside and outside with cold water,
and wipe dry with clean cloth. Stuff
with desired dressing. The giblets
may be cooked separately in bottom
o
f cooker or may be added to the
dressing as desired. If giblets are left
whole, add
1
⁄
2
" of boiling water and
seasoning. Place rack over giblets and
put chicken on rack. Cover, leaving
selective Pressure Regulator Weight
off until steam escapes freely. Replace
selective Pressure Regulator Weight
and bring to 15 pounds pressure. For
a young chicken, retain this pressure
for 20 minutes; for a chicken one
year old, retain pressure for 25
minutes; and for an older chicken, 35
minutes. Turn off heat and allow
hand on dial to return to zero. Put
chicken in pan and brown in oven for
a few minutes. While chicken is
browning, make your gravy in the
pressure cooker.
Soups
You will enjoy soups cooked in the
pressure cooker. Original flavors are
retained because of the short cook-
ing period.
NOTE: DO NOT COOK SPLIT PEA
SOUP IN YOUR COOKER, AS IT WILL
FOAM, FROTH AND SPUTTER. THIS
ACTION MAY CLOG THE VENT PIPE.
Cream of Potato Soup
Cut potatoes in slices, add a large
slice of onion and cook for 5 minutes
at 15 pounds pressure in
1
⁄
2
" of
boiling water. Mash and add thin
white sauce, season. Chopped
parsley may be added just before
serving.
Cream of Celery Soup
Dice 1 cup celery and cook in
1
⁄
2
"
boiling water for 10 minutes at 15
pounds pressure. Add 2 cups of thin
white sauce; season and serve.
Vegetable Soup
1 cup lima beans
1 small stalk celery
2 quarts of water
3 carrots
2 onions
2 tbsp. barley
3 potatoes
1 tsp. salt
2 cups tomatoes, either
canned or fresh
1 small soup bone
Dice vegetables and place in clear,
cold water. Place soup bone in
cooker; cover with water. Cover
cooker and cook at 15 pounds
pressure for 15 minutes. Place diced
vegetables in cooker and cook
together for 10 minutes.
N
ew York Clam Chowder
4
tbsp. butter or margarine
4 slices bacon, cut in pieces
1 Spanish onion, minced
2 potatoes, peeled and diced
2 green peppers, seeded and chopped
4
stalks celery, chopped
2 cloves garlic, minced
1 qt. clam broth or fish stock
1
⁄
2
cup dry red wine
2 cups canned peeled tomatoes,
chopped
1 tsp. oregano
1
⁄
2
tsp. thyme
2 cups minced clams, fresh or
canned
Melt butter in cooker. Add bacon,
onion, potatoes, peppers, celery and
garlic; cook, stirring, until onion is
translucent. Add clam broth, wine,
tomatoes, oregano and thyme. Cover,
cook 7 minutes at 15 lbs. pressure.
Remove from heat, cool 5 minutes
and reduce pressure slowly. Stir in
clams and heat through. Season to
taste with salt and pepper. Serve with
oyster crackers if desired. Serves 6
PRESSURE COOKING RECIPES
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