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NEW ENGLAND BOILED DINNER
4 lbs. ham shank 12 carrots, halved
3 cups water 1 cabbage, cut in wedges
12 potatoes, halved 1 teaspoon pepper
12 onions, halved
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
LAMB STEW
3 tablespoons cooking oil 8 onions, diced
6 lbs. breast of lamb, cut into 2 tablespoons Worcestershire sauce
1-inch cubes 12 carrots, cut in half
Salt and pepper 2 cups water
3 green peppers, diced
Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper. Add green pepper, onion, Worcestershire sauce,
carrots, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12 servings.
BOSTON BAKED BEANS
6 cups dried beans 1 cup molasses
¾ cup cooking oil 1 cup catsup
3 tablespoons salt 4 onions, diced
Water Water
1 lb. salt pork or bacon, diced
* * * * * *
½ cup brown sugar Salt, as desired
2 teaspoons dry mustard
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and sear salt
pork or bacon. Remove excess drippings. Add beans, remaining ingredients, and enough water to well cover beans. Do not fill canner
over one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Season to taste with salt. 12-15 servings.
CHOP SUEY
3 tablespoons cooking oil ½ cup soy sauce
3 lbs. round steak, cubed 3 cups diced celery
1 lb. lean pork, cubed 2 cups water
1 lb. lean veal, cubed
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Salt and pepper 3 16-ounce cans Chinese vegetables
3 onions, chopped 3 16-ounce cans bean sprouts
Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables,
and water. 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 canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.
LIMA BEANS WITH BACON
6 cups dried lima beans 1 lb. bacon, diced
¾ cup cooking oil Water
3 tablespoons salt
* * * * * *
Water Salt, as desired
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown
bacon. Add beans and enough water to well cover beans. Do not fill canner over one-half full. Close cover securely. Place pressure
regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.
12-15 servings.