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LEMON PORK CHOPS
20 pork chops, ½ inch thick 1 tablespoon salt
¼ cup cooking oil 1 teaspoon pepper
20 lemon slices 2 cups catsup
4 onions, cut into rings 2 cups water
Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine
catsup and water; pour over chops. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Serve chops with the sauce.
20 servings.
BREADED PORK CHOPS
18 pork chops, ¾ inch thick ¼ cup milk
Salt and pepper ¼ cup cooking oil
3 cups corn flake crumbs 2 cups water
4 eggs, beaten
Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in combined egg and milk and again in crumbs. Heat
canner, add oil, and brown pork chops on both sides. Place cooking rack, chops, and water in canner. Close cover securely. Place pres-
sure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18 servings.
SPARERIBS WITH BARBECUE SAUCE
10 lbs. spareribs, cut into 2 cups catsup
serving pieces 1 cup vinegar
Salt and pepper 2 tablespoons Worcestershire sauce
Paprika 1 teaspoon chili powder
3 tablespoons cooking oil 1 teaspoon celery seed
4 onions, sliced 1 cup water
Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vin-
egar, Worcestershire sauce, chili powder, and celery seed; pour over meat in canner. Close cover securely. Place pressure regulator on
vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.
LEG OF LAMB
2 legs of lamb, 5-lbs. each 2 cloves garlic, minced
3 tablespoons cooking oil 4 cups water
Salt and pepper
Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover securely. Place pressure regulator on vent pipe
and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.
CHINESE PINEAPPLE LAMB
6 lbs. boneless lamb, cut into 3 cups beef stock
1½-inch cubes 2 16-ounce cans bean sprouts,
¼ cup cooking oil drained
2 cups chopped onion 4 20-ounce cans pineapple
4 cups sliced celery chunks, drained
4 3-ounce cans mushrooms 3 tablespoons cornstarch
Salt and pepper ½ cup soy sauce
Heat canner, add oil, and brown meat. Add onion and celery; brown lightly. Add mushroom liquid, seasoning, and beef stock. Close
cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Add bean sprouts, pineapple, and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stir-
ring carefully. If desired, serve over chow mein noodles or steamed rice. 20-24 servings.
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