Presto Kitchen Kettle - Manual (Page 6)

Brunswick Stew
2 tablespoons cooking oil
2 pounds chicken, cut up
1 quart water
1 /
2
onion, chopped
1 teaspoon salt
1 /
8
teaspoon pepper
1 small bay leaf
1 /
2
teaspoon basil
1 cup cubed cooked ham
2 potatoes, diced
2 tomatoes, peeled and quartered
1 /
2
10-ounce package frozen lima beans
1 /
2
10-ounce package frozen whole kernel corn
Preheat multi-cooker at 375˚. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down until
pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Add ham and vegetables. Cover and simmer 30 minutes or
until vegetables are tender. 3-4 servings.
Traditional Beef Stew
1 tablespoon cooking oil
2 pounds beef stew meat, cut into 1 inch cubes
1 quart water
1 /
2
tablespoon salt
1 /
8
teaspoon pepper
1 small onion, diced
3 carrots, cut into 1 inch pieces
1 cup sliced mushrooms
1 cup peas
1 cup celery, cut into 1 /
2
inch pieces
Preheat multi-cooker at 375˚. Add oil and brown meat. Add water, salt, and pepper. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender.
If desired, thicken with a paste made of cornstarch and water. 6-8 servings.
Shrimp Bisque
1 1 /
2
cups chopped celery
1 1 /
2
cups diced potatoes
3 /
4
// cup chopped onion
1 1 /
2
cups water
1 /
2
teaspoon salt
pepper
3 cups milk
3 tablespoons fl our
3 /
4
// pound precooked shrimp
3 tablespoons butter
1 zucchini, sliced (optional)
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat control at 250˚ and bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 15 minutes or until potatoes are tender. Blend milk and fl our; stir into potato mixture. Add
shrimp, butter, and zucchini. Simmer, stirring until thickened and bubbly. 3-4 servings.
STEWS
Green Split Pea Soup
1 cup green split peas
2 quarts water
1 1 /
2
pounds ham shank
1 onion, chopped
1 bay leaf
1 teaspoon salt
1 /
4
// teaspoon pepper
Place the split peas and water in multi-cooker. Let stand overnight. Add remaining ingredients. Set heat control at 250˚ and bring to a
boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours or until peas are very tender. Remove ham shank,
cut meat into small pieces, and return to soup. Stir well for even consistency. 6-8 servings.
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