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CHICKEN MARENGO
9 lbs. chicken, quartered 2 cloves garlic, minced
1 tablespoon coarse black pepper 4 3-ounce cans sliced mushrooms,
1 cup flour drained (or 1 lb. mushrooms, sliced)
1 tablespoon salt, or as desired 4 16-ounce cans tomatoes
1
⁄
3
cup cooking oil 2 cups dry white wine
Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes,
and 1 cup 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. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.
CORNISH HENS IN WHITE WINE
¼ cup cooking oil 2 cups white cooking wine
8 cornish hens 2 teaspoons instant chicken bouillon
2 teaspoons salt 1 teaspoon thyme
1 teaspoon pepper 1 tablespoon chopped parsley
Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover
securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12
servings.
HUNTER’S TURKEY
9 lbs. turkey, cut into serving 1 cup chicken broth
pieces 2 bay leaves
Flour, salt and pepper 1 teaspoon thyme
1
⁄
3
cup cooking oil 1 teaspoon marjoram
3 onions, chopped 1 tablespoon Worcestershire
3 8-ounce cans tomato sauce sauce
Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, bay leaf,
thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
FLORIDA DUCK
9 lbs. duck, cut into serving pieces 2 cups white cooking wine
Salt and pepper 2 tablespoons grated orange rind
1 tablespoon cooking oil
Remove as much fat as possible from duck. Season with salt and pepper. Heat canner, add oil, and brown duck. Pour off excess drippings.
Combine cooking wine and orange rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and COOK 12
MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove duck and thicken gravy, if desired. 18 servings.