Publisher's Desk...
Good morning. This reaches you a bit later than my usual posting time but it will prove worth the wait. We are responding to a request from a previous issue in The Mail Box made by Melissa H. in Bristol, VA for pressure cooker recipes. It gave me a chance to look into this cooking method again as I have wanted a pressure cooker for some time. I did some ???windows??? shopping (Microsoft style, lol) and found a few cookers rated excellent by owners as well as some great cookbooks. I also rounded up some terrific recipes (including some from Barbara in Chula Vista, CA and Larry in Ontario, Canada). Even if you (like me) do not currently own this appliance, the recipes can be modified for stove-top or oven cooking methods. All in all, you should enjoy what we have for you.
Speaking of our section called The Mail Box, today we have some responses and hints for Arleen in Atlantic Beach, FL for using wine (and the correct one) in serving and cooking. Debbie in NY and John in TX lend her a hand. Be sure to stop by and see what they have to say. The Mail Box is an excellent way for you to ask for help, make comments about the issues, introduce yourself to the ???family???, or just keep in touch. I hope to see something from you there soon!
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Enjoy!
Ramblings...
Where God Ain't
He was just a little boy, on a week's first day.
He was wandering home from Sunday School,
And dawdling on the way.
He scuffed his shoes into the grass;
First he found a caterpillar.
Then he found a fluffy milkweed pod,
And blew out all the 'filler'
Next a bird's nest in a tree overhead,
T'was so wisely placed on high,
Was just another wonder that caught his eager eye.
A neighbor watched his zig zag course,
And hailed him from the lawn,
Asked him where he'd been that day
And what was going on.
"I've been to Bible School,"
He said and turned a piece of sod.
He picked up a wiggly worm replying,
"I've learned a lot of God."
"M'm very fine way," the neighbor said,
"For a boy to spend his time."
"If you'll tell me where God is,
I'll give you a brand new dime."
Quick as a flash the answer came!
Nor were his accents faint.
"I'll give you a dollar, Mister,
If you can tell me where God ain't."
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Did You Know?...
Pressure Cooking
I have wanted to invest in a pressure cooker and this issue gave me the opportunity to look at the selection that is available nowadays. There are Cookbooks that specialize in preparing recipes using your Pressure Cooker. Here is some information you may find helpful once you have your pressure cooker. I did research using cookbooks and the internet. We probably have some experts out there but since none surfaced when Melissa made her request, you'll have to settle for what I have discovered. I am an expert at nothing and certainly
not pressure cooking. However, the task was left to me and I gladly tackled it. So, to all of my ???armchair experts???, you need to be helpful sooner.
How to Use Your Pressure Cooker
Use more if you choose, but never less water than called for when adapting
your own recipes. Always add 1 cup or more liquid to roasts after browning and
cover cooker at once called for in any recipe.
Liquids other than water constitute part of liquid necessary and should be
deducted from total liquid called for in any recipe.
When you choose to use rack always add 1/4 cup more liquid than called for.
Always reduce heat when regulator (or control) begins to jiggle or rock. It
should move 1 to 4 times to produce desired finished product. Use low or medium
setting on electric range to maintain this pressure, or simmer on gas range.
During the course of steaming if you notice a sight leakage around air vent or
pipe, this is natural. But if this persists, examine automatic air vent to see
if food has collected there or is some part of cooker needs to be tightened.
Leakage between cover and body suggest sealing ring or gasket is not in place or
needs to be replaced.
Realize that all cooking times specified can only be approximate. Conditions of
ingredients use, size of fresh produce varies, pressure of home gas or
electricity varies and certain other uncontrollable variations. So know
your own cooker and range condition.
When adapting your own recipes for dishes that are to be cooked in a mold or
casserole covered with double fold of heavy foil be sure to increase cooking
time. To secure foil, crimp edges tightly to seal. As and added precaution, tie
with string.
Two methods of reducing pressure instantly may be used-cooling cooker under COLD
running water or setting cooker in pan of cold water. The first method is
faster.
When reducing pressure by placing cooker under cold running water take care not
to let water get into cooker through steam vent.
When you want to cook 2 or more vegetables at the same time, it is not necessary
to place in separate containers as flavors will not mingle. Don't use high
heat to bring up pressure when cooking, cereals, pastas, rice, dried vegetables
or other foods that are apt to froth while cooking. Always add 1 tablespoon oil
to counteract froth, and bring pressure up slowly.
When you want to drain liquid from cooked food remove gasket from cover, and let
liquid drain through apertures.
Never substitute oil for required amount of liquid in any recipe.
Always consult manufacturer's handbook for specific information about your
particular cooker.
Range-top recipes can be adapted for pressure cooker if most of the ingredients
are put into the cooker at the start. Because the success of cooking under
pressure relies on the correct amount of liquid you need and the
approximate cooking time.
HINT: One teaspoon of vinegar or 1/2 teaspoon cream of tarter put in the water
in the pressure cooker when steaming is done helps to prevent water stains.
(Didn't know that either.)
HINT: Cooking oil tends to keep foods that foam at safe level during cooking
such as dried vegetables (beans is what we're talking about here) that tends
foam, forth and sputter. By adding oil it keeps foam as safe and desirable
level. (I didn't know that about using oil, never have used it. INTERESTING!).
When cooking dried vegetables do not fill cooker over one-half full!!!
FROZEN VEGETABLES: Frozen vegetables should not be thawed before pressure
cooking. The only exception to this rule is corn on the cob which must be
completely defrosted. Bread the block of frozen vegetables apart into smaller
pieces to assure uniform cooking this is easily done with the hands except for
spinach which must be cut into about 1" pieces. One-half water is
sufficient for cooking any quantity of frozen vegetable because the cooking time
is so very short. Time for cooking carefully so that vegetables will not
be overcooked and reduce pressure instantly.
FRUITS: Fresh fruits cook very quickly. Apricots, cherries, peaches, and plums
are brought to pressure to 0 pressure, then reduce pressure normally. Pears are
cooked 2 minutes, then reduce normally. Pineapple takes 6 minutes then reduce
normally. Sugar to taste should be added to the fruit AFTER it is cooked--about
1? cup per quart of cherries or plums; 1/2 cup per 2 lbs of apricot,
peaches or pears.
USE HIGHER PRESSURE AT HIGH ALTITUDE: At altitudes of 2,000 feet or higher, use
10 lbs. pressure if chart or recipe indicates 5 lbs; use 15 lbs. if 10 is
shown and increase cooking time slightly if 15 lbs. is called for. This applies
to canning as well as cooking.
NUTRITION FACTS: Cooking under pressure generally requires less fat the other
cooking methods. Also pressure-cooked foods are so flavorful they require LESS
salt.
ONCE you have become a skilled in the use of your pressure cooker, you will want
to adapt some of your own favorite recipes to pressure cooking. Spending a
few minutes in converting a pet recipe will pay dividends in time saved as you
use the recipe over and over. Recipes for soups, poultry, seafood, vegetables
and many combination foods can easily be adapted to pressure cooking. Here
are the three important things to determine and check.
1. AMOUNT OF LIQUID: Use comparable recipes in this book as your guide. In
general, when preparing soups and braised meats, the amount of water can be
reduced form the traditional recipe because it allows for water evaporation
during the long cooking. Therefore, vegetables and mixtures including vegetables
may need only small amounts of water. At least 1/2 cup water is always add
to the cooker for the production of steam.
2. COOKING TIME. The length of time that a food should pressure cooked is
usually 1/3 (one-third) of the cooking time given in your recipe. Do not start
counting time until 15 lb pressure has been reached and you lowered heat for
cooking.
3. METHOD OF COOLING THE COOKER. Whether you should cool the cooker immediately
or let pressure drop of its own accord depends on the type of food being
prepared. Again, checking a similar recipe in this book is helpful. In general,
large solid pieces of meat, like roasts, should continue to cook while
pressure drops by itself. For other foods, the cooker can be cooled right away
and food served immediately. Use the rack is another thing to decide upon in
adapting personal recipes to the pressure cooker. When you want blending of
flavors during cooking, place food in the cooking liquid (water, broth, beer,
etc.). When you wish to cook foods such as roasts out of the liquid, place
them on rack, above the liquid. Some cooks like a crisper exterior on their
meats then is usually produced by the pressure cooker. For a crisp outside, just
broil meat a minute or two after removing from the cooker. In a high altitude
areas, cooking time should be increased 5% for every 1000 feet about the first
2000 feet.
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The Pressure Cooker Cookbook : 100 Contemporary Recipes for the Time-Pressured Cook
With 100 quick and original recipes, this cookbook demonstrates the diverse range of dishes that can be created, from traditional favorites with a contemporary twist to all-new recipes for light lunches, elaborate dinners, and decadent desserts.
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
In response to a request from Arleen in FL about using wine in cooking and serving the correct wine, Debbie in NY sends this:
I found this site awhile ago, I hope it helps.
http://www.wine.com/aboutwine/food/pairing_guide.asp?ct=1907
I thought this might be of help &/or of interest also. Unfortunately, I don't remember where it came from, although I'm sure it wasn't a newsletter.
Information about liquor substitutes (FRC)
Alcohol Substitutions
Often we're asked what can be used in place of alcohol in our recipes.
Liqueurs add a special flavor to desserts that is difficult to replace, but if you choose to make a substitution, here are some tips.
Note, however, that the flavor will change, and it may take some practice to find the flavor you like the best.
If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.
For 2 tablespoons rum or brandy, substitute 1/2 to 1 teaspoon rum or brandy extract for recipes in which liquid amount is not crucial. Add water, white grape juice, or apple juice, if necessary to get the specified amount of liquid.
For 2 tablespoons amaretto, substitute 1/4 to 1/2 teaspoon almond extract.
For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.
For a 1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
For a 1/4 cup or more white wine, substitute an equal measure of white grape juice or apple juice.
For a 1/4 cup or more red wine, substitute an equal measure of red grape juice or cranberry juice.
Other substitutions include chicken broth, beef broth, vegetable broth, clam juice, flavored vinegars, fruit juices, apple cider, and nonalcoholic wines.
If you use a nonalcoholic wine, you may need to add a tablespoon vinegar (red or white depending on which color wine is specified) to help cut the sweetness of the fake vino.
Also for Arleen from John H, TX:
In a cooking class I once took, the instructor a German Executive Chef told us ..."It doesn't make any difference if the wine is red or white ... I use Chardonnay exclusively." So, when I'm doing the cooking ---> depends on what is being prepared. Red meat in a hearty dish - Burgundy .... chicken or one of the other white meats ... a white wine. A person can refine that down to a specific wine taste if there is a particular wine that person enjoys. After the alcohol has evaporated .... what's left? ------> the flavor of the wine that person enjoys. Basically, there may be a set rule but damned if I know what it is. Always remember Cooking is an expression of your personality; therefore whatever wine you have on hand or you feel comfortable using ... It's always the ------> "Cook's
Choice"
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Discussion Forum
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Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
T-Fal Sensor 2 Stainless Steel 6 1/2-Quart Pressure Cooker with Cookbook
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Next Monthly Theme...
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW
set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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Crazy Corner...
GM vs Microsoft
Shared by Shirley, Bellingham, WA
For all of us who feel the deepest affection for the way computers have enhanced
our lives, read on.
At a recent computer expo (COMEDEX) Bill Gates reportedly compared the computer
industry with the auto industry and stated: "If GM had kept up with technology
like the computer industry has, we would all be driving $25.00 cars that got
1,000 miles to the gallon". In response to Bill's comments, General Motors issued
a press release stating:
If GM had developed Technology like Microsoft we would all be driving cars with
the following characteristics (and I just love this part):
1 For no reason whatsoever, your car would crash twice a day.
2 Every time they repainted the lines on the road, you would have to buy a new
car.
3 Occasionally your car would die on the freeway for no reason. You would have
to pull over to the side of the road, close all of the windows, shut off the car,
restart it, reopen the windows before you could continue. For some reason you
would simply accept this.
4 Occasionally, executing a maneuver such as a left turn would cause your car
to shut down and refuse to restart, in which case you would have to reinstall
the engine.
5 Macintosh would make a car that was powered by the sun, was reliable, five
times as fast and twice as easy to drive- but would run on only five percent of
the roads.
6 The oil, water temperature, and alternator warning lights would all be
replaced by a single "This Car Has Performed An Illegal Operation" warning
light.
7 The airbag system would ask ???Are you sure???? before deploying.
8 Occasionally, for no reason, your car would lock you out and refuse to let you
in until you simultaneously lifted the door handle, turned the key and grabbed
hold of the radio antenna.
9 Every time a new car was introduced car buyers would have to learn how to
drive all over again because none of the controls would operate in the same
manner as the old car.
10 You have to press the ???Start??? button to turn the engine off.
Please share this with your friends who love but sometimes hate their computer!
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Your Favorites...
ORANGE FLAVORED CANDIED YAMS
Serves 4
~Shared by Barbara, Chula Vista, CA
1 cup orange juice
2 large sweet potatoes
Salt to taste
1/2 cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
Pour the orange juice into the Cooker. Peel the yams and cut them in half
lengthwise.
Arrange in the Cooker Basket and sprinkle with salt, brown sugar and orange
zest. Dot with butter.
Lower the Cooker basket, close the lid and bring to pressure. Cook for the
suggested time. Release the pressure and remove the lid. Lift out the yams.
Boil down the sauce until thickened and pour over the yams.
Cook on Level 1 for 10 minutes or Level 2 for 7 minutes.
Note: I prefer to cook on Level 1 because I have the time to do it. It takes a
little longer.
My pressure cooker is a Fagor.
PRESSURE-COOKED BEEF STEW
Serves 6 to 8
~Submitted by Larry Holmes, Ontario, Canada
?? cup red table wine
2 tablespoons salad oil
2 pounds beef for stew, cut into 1 ??-inch chunks
?? pound lean salt pork. cut into ??-inch cubes
1 16-ounce can tomatoes
1 large onion, minced
1 large carrot, minced
1 celery stalk, minced
?? garlic clove, minced
1 bay leaf
1 ?? teaspoons salt
1 teaspoon thyme leaves
3 parsley sprigs
12 stuffed olives, halved
1 3-ounce can whole mushrooms, drained
hot cooked noodles (optional)
Prepare marinade: In large bowl, combine wine and salad oil. Add beef
chunks and turn over to coat with marinade. Cover and refrigerate at least
4 hours, turning often.
About 30 minutes before serving: Drain meat, discard marinade. In a
4-quart pressure cooker over medium-high heat, fry salt pork until golden;
add beef and cook until well browned. Add tomatoes and their liquid and
remaining ingredients except mushrooms. Cover and bring cooked to 15 pounds
pressure as manufacturer directs; cook 20 minutes. Remove cooker from heat
and reduce pressure as manufacturer directs before opening. Add mushrooms
and heat. Discard parsley sprigs and bay leaf. Serve over noodles, if you
wish.
PORK ROAST WITH APPLES
~Submitted by Larry Holmes, Ontario, Canada
Cooking Time: 60 min.
Ingredients:
1 2-1/2- to 3-pound pork shoulder roast
1 teaspoon caraway seed, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cooking oil
1 medium onion, cut into wedges
1 cup water
3/4 cup apple cider or apple juice
3 medium cooking apples, cut into wedges
Directions:
1. Trim any visible fat from the meat. Set aside. In a small mixing bowl combine
caraway seed, salt, and black pepper. Rub over meat.
2. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium
heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the
meat and set aside. Drain off fat.
3. Place the rack in the pressure cooker. Return the meat to the pressure cooker
and add the onion, water, and apple cider or apple juice.
4. Lock lid in place. Place pressure regulator on vent pipe (if you have a
first-generation cooker). Over high heat, bring cooker up to pressure. Reduce
heat just enough to maintain pressure and pressure regulator rocks gently; cook
for 45 minutes.
5. Allow pressure to come down naturally. Carefully remove lid. Transfer meat
and onion to a serving platter; keep warm.
6. Add apples to pressure cooker. Bring to boiling. Cover loosely (do not lock
lid) and cook over medium heat about 5 minutes or until apples are crisp-tender.
With a slotted spoon, remove apples to serving platter.
Makes 8 main-dish servings.
Nutritional facts per serving:
Calories: 245, total fat: 14g, saturated fat: 4g, cholesterol: 74mg, sodium:
194mg, carbohydrate: 11g, fiber: 1g, protein: 20g, vitamin A: 0%, vitamin C: 5%,
calcium: 1%, iron: 9%
Source: Better Homes and Gardens
PRESSURE COOKER LEMON PUDDING
Easy Lemon pudding without the constant stirring.
Prep Time: 5 mins
Cook Time: 10 mins
Temperature: Pressure regulator rocking slowly
Ingredients:
1/2 cup sugar
2 tbs flour
1/8 tsp salt
1 tbs margarine
3 tbs lemon juice
Grated rind of 1 lemon
2 egg yolks beaten
2/3 cup milk
2 egg whites beaten
2 cups water
Cooking Directions:
Combine sugar, flour salt and margarine. Add lemon juice, grated rind, egg yolks,
and milk. Mix well. Fold in beaten egg whites. Pour into individual custard
cups. Cover each cup with aluminum foil. Pour water into cooker. Place cups on
rack in cooker. Cover and close securely. Place pressure regulator on vent pipe
and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once.
Source: Presto
CHICKEN CACCIATORA DINNER
Cooking Time: 60 min.
Ingredients:
1 2-1/2- to 3-pound pork shoulder roast
1 teaspoon caraway seed, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cooking oil
1 medium onion, cut into wedges
1 cup water
3/4 cup apple cider or apple juice
3 medium cooking apples, cut into wedges
Directions:
1. Trim any visible fat from the meat. Set aside. In a small mixing bowl combine
caraway seed, salt, and black pepper. Rub over meat.
2. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium
heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the
meat and set aside. Drain off fat.
3. Place the rack in the pressure cooker. Return the meat to the pressure cooker
and add the onion, water, and apple cider or apple juice.
4. Lock lid in place. Place pressure regulator on vent pipe (if you have a
first-generation cooker). Over high heat, bring cooker up to pressure. Reduce
heat just enough to maintain pressure and pressure regulator rocks gently; cook
for 45 minutes.
5. Allow pressure to come down naturally. Carefully remove lid. Transfer meat
and onion to a serving platter; keep warm.
6. Add apples to pressure cooker. Bring to boiling. Cover loosely (do not lock
lid) and cook over medium heat about 5 minutes or until apples are crisp-tender.
With a slotted spoon, remove apples to serving platter.
Makes 8 main-dish servings.
Nutritional facts per serving:
Calories: 245, total fat: 14g, saturated fat: 4g, cholesterol: 74mg, sodium:
194mg, carbohydrate: 11g, fiber: 1g, protein: 20g, vitamin A: 0%, vitamin C: 5%,
calcium: 1%, iron: 9%
Source: Better Homes and Gardens
RIO GRANDE VALLEY CARNE GUISADA
This Tex-Mex beef stew recipe was adapted from the recipe used by Sylvia's
Enchilada Kitchen, a popular Houston restaurant.
1 1/2 lbs round steak
1 tablespoon vegetable oil
3 cups water
1/4 teaspoon dried oregano leaves
1 teaspoon cumin seed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
1 clove garlic, minced
1/2 green bell peppers, diced
1/2 onions, sliced
1 fresh tomato, diced
1/2 cup tomato sauce
1 tablespoon chili powder
1 teaspoon paprika
2 teaspoons all-purpose flour
2 tablespoons vegetable oil
1. Cube meat (about 1"), removing all fat and gristle.
2. Sear meat in oil.
3. Add water and cook on medium-low heat for about 30 minutes, stirring
occasionally.
4. Toast cumin seeds in a small saut?© skillet on medium-high until they begin to
smoke slightly.
5. Grind the hot cumin seeds with a mortar and pestle.
6. Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
7. Add vegetables (bell pepper, onion and tomato) and continue to cook about 30
minutes.
8. Add tomato sauce, chili powder and paprika.
9. Continue to simmer for another 15-20 minutes.
10. While the meat is simmering, heat 2 tbsp oil in a small saut?© pan and add
flour over medium-low heat.
11. Stir the flour and oil constantly until the flour turns a light golden brown
(roux).
12. Add the roux to the meat and continue to simmer for about another 30
minutes.
13. Serve carne guisada with rice and beans and flour or corn tortillas.
14. Note: can speed the cooking time by using a pressure cooker.
4 servings
2 hours 15 minutes (15 mins prep time, 2 hours cook time)
Calories 356
Calories from Fat 158
Amount Per Serving %RDA
Total Fat 17.6g 27%
Saturated Fat 3.7g 18%
Polyunsat. Fat 6.6g
Monounsat. Fat 5.2g
Cholesterol 96mg 32%
Sodium 1174mg 48%
Potassium 951mg 27%
Total Carbohydrate 8.9g 2%
Dietary Fiber 2.3g 9%
Protein 40.4g 80%
Vitamin A 1572mcg 31%
Vitamin B6 1.1mg 55%
Vitamin B12 4.8mcg 80%
Vitamin C 26mg 43%
Vitamin E 3mcg 10%
Calcium 35mg 3%
Magnesium 64mg 16%
Iron 5mg 27%
POT ROAST WITH VEGETABLES
Ingredients:
1 pound beef round steak, 1/2 inch thick
2 tablespoons cooking oil
6 large carrots, cut into 2-inch pieces
6 whole tiny new potatoes, halved
1 large onion, peeled and cut into wedges
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup beef broth
2 tablespoons all-purpose flour
1/4 cup water
Directions:
1. Trim any visible fat from the meat. Set aside.
2. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium
heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the
meat and set aside. Drain off fat.
3. Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef
broth. Place meat on top of vegetables.
4. Lock lid in place. Place pressure regulator on vent pipe (if you have a
first-generation cooker). Over high heat, bring cooker up to pressure. Reduce
heat just enough to maintain pressure and pressure regulator rocks gently; cook
for 8 minutes.
5. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove
meat and vegetables to a serving platter; keep warm.
6. In a small mixing bowl stir together flour and water. Stir into broth. Cook
until thickened and bubbly. Cook and stir for 1 minute more. Serve over meat and
vegetables.
Makes 4 main-dish servings.
Nutritional facts per serving:
calories: 310, total fat: 8g, saturated fat: 2g, cholesterol: 72mg, sodium:
407mg, carbohydrate: 28g, fiber: 5g, protein: 31g, vitamin A: 256%, vitamin C:
20%, calcium: 5%, iron: 30%
Source: Better Homes and Gardens
PORK CHOPS IN SPICY CREOLE GRAVY
6- 8 Pork chops
2 tablespoons Oil
1/2 cups Celery, minced
1/3 cup Green pepper, minced
1/4 cup Onions, minced
1 cup Fresh tomato, peeled and diced
1 teaspoons Salt
1/8 teaspoon Pepper
1 Garlic clove, minced
1 Chicken bouillon cube
1 cup Boiling water
1/4 cup Barbecue sauce
3 tablespoons Molasses
2 tablespoons Cornstarch
1/4 cup Water
Heat Cooker; add oil and brown chops on both sides. Remove chops. Add
celery, green pepper and onion; brown lightly. Add tomato, seasonings, bouillon
cube dissolved in hot water, barbecue sauce and molasses mix well. Replace pork
chops. Close cover securely. Cook 12 minutes. Let pressure drop of its own
accord. Remove chops from Cooker. Thicken gravy with cornstarch mixed with
water. Pour over chops.
NOTE: If desired, substitute lean pork shoulder cut in 1-inch cubes for pork
chops.
Serves 6 or 8.
HOPPIN??™ JOHN
1 lb. dried black-eyed peas, picked and rinsed
8 cups water
4 teaspoons kosher (coarse) salt
5 cups hot water
2 large smoked ham hocks
1/2 cup chopped onion
1/2 teaspoon crushed red pepper
2 bay leaves
1 tablespoon garlic, chopped fine
1 cup white rice
Quick Soak- place peas in pressure cooker with 8 cups water and 2 teaspoons of
salt. Lock the lid in place and bring to high pressure over high heat. Adjust
heat to maintain at high pressure and cook 2 minutes. Remove from heat and use
natural release method. Lid lock will release when no pressure remains. Drain
beans and continue.
In pressure cooker, add 5 cups hot water to the beans. Add ham hocks, onion, red
pepper, bay leaves and garlic. Close lid and bring to high pressure. Adjust heat
to maintain at high pressure. Cook 10 minutes. Remove from heat and use natural
release method. Remove ham hocks and let cool.
Add rice and salt to pressure cooker and stir to mix through. Close lid and
bring to low pressure. Adjust heat to stabilize at low pressure. Cook 15 to 18
minutes. Release pressure using the cold water method. (Place pressure cooker in
sink and run cold water over the lid, but not the valve.)
Remove ham from bone and mix into peas and rice. Serve with your favorite hot
pepper sauce on the side for added flavor.
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Heart Healthy...
HERB ???ROASTED??? CHICKEN
Quick cooking and a minimal amount of liquid produces this juicy, tender and
flavorful chicken dish. If possible, use fresh herbs for a more assertive
fragrance.
3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste
Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken
and saut?© onions until golden brown. Add tomatoes, parsley, chicken stock, salt
and pepper. Add chicken and herbs. Close lid and bring to high pressure, then
cook for 15 minutes. Release pressure, remove lid and serve with either brown or
rice white.
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For Two...
ORIENTAL SWEET & SOUR SHRIMP
1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth
Directions: In a pressure cooker, combine all ingredients. Close lid, bring to
high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and
release pressure. If sauce needs to be thickened, place back on stove and turn
heat on low and stir constantly for a few minutes. Serve hot over rice.
Serves 2 generously.
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Publisher's Choice...
CREAMY HONEY-RICE PUDDING
1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste
Directions: In cooker, combine rice, olive oil and water. Close lid, bring to
high pressure then lower heat on stove and cook for 8 minutes. Release pressure
(cold water or automatic, according to manufacturer??™s directions), open lid and
add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg
yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir
constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with
cinnamon. Serve hot or cold.
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Pressure Cooker Cookbook by Better Homes and Gardens
List Price: $12.95
Price: $10.96
You Save: $2.59 (20%)
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