Filter
Top Products
25
GOURMET VEAL STEAK
12 lbs. veal round steak, 2 lemons, thinly sliced
cut into serving pieces 2 chicken bouillon cubes
¼ cup cooking oil 1 cup boiling water
1 tablespoon salt, or as desired 1 cup sherry
1 teaspoon pepper
Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add bouillon cubes dissolved in boiling
water and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 24 servings.
BRAISED VEAL
9 lbs. veal roast 1 tablespoon salt, or as desired
¼ cup cooking oil ¼ teaspoon thyme
1 onion, minced 4 cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and water.
Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 15-18 servings.
TANGY VEAL CHOPS
18 veal chops, ¾ inch thick 3 tablespoons lemon juice
3 tablespoons cooking oil 2 onions, chopped
Salt and pepper 2 cups water
2 teaspoons paprika 20 stuffed olives, sliced
½ cup brown sugar
Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown sugar, lemon juice, onion, and water. Pour over
meat. Sprinkle olives over top. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove meat, thicken gravy, if desired. 18 servings.
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.