Filter
Top Products
28
PRessuRe CooKinG enTRees
Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem-
ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general
directions for the particular type of food being cooked. Decrease the length of cooking time by two-thirds, since pressure cooking requires
only one-third as much time as ordinary methods of cooking. Decrease the amount of liquid as there is little evaporation from the canner.
Add about 2 cups more liquid than desired in the finished product.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: ENTREES
SPAGHETTI MEAT SAUCE
6 lbs. ground beef 3 12-ounce cans tomato paste
4 onions, chopped 3 quarts tomato juice
4 cloves garlic, minced ¼ cup sugar
2 cups chopped celery ½ teaspoon cayenne pepper
2 green peppers, diced 2 tablespoons oregano
1 tablespoon salt, or as desired
Heat canner and brown beef. Add remaining ingredients. 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 sauce over spaghetti and sprinkle with Parmesan cheese.
20-24 servings.
BEEF GOULASH
6 lbs. chuck roast, cut into 4 garlic cloves, minced
2-inch cubes 8 onions, chopped
3 tablespoons cooking oil 16 allspice corns
Salt and pepper 2 6-ounce cans tomato paste
1½ teaspoons paprika 12 potatoes
4 cups water
Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato
paste. Place potatoes around meat. 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.
MEAT CABBAGE ROLLS
2 large heads cabbage 3 cups cooked rice
Hot water 3 cups milk
3 lbs. ground beef
1
⁄
3
cup brown sugar
2 tablespoons salt 2 cups water
¾ teaspoon pepper
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat
mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with
brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. 12-15 servings.