Presto 1362 - Manual (Page 21)

21
SWISS STEAK
2 pounds round steak, 1-inch
thick
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce,
if desired.
Nutrition Information Per Serving
6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 ⁄
4
cup cold water
1 tablespoon flour
1 pound lean beef, cut into
1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once.
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking
slowly. Cool cooker at once.
Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes
½ cup water
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste.
Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered, to
desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.
Nutrition Information Per Serving
6 servings
229 Calories, 12 g Fat, 51 mg Cholesterol
1 teaspoon salt
1 teaspoon parsley flakes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste