Presto 1362 - Manual (Page 23)

23
PORK ROAST
3 pound pork roast
1 tablespoon vegetable oil
2 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides.
Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season with salt,
pepper, and sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving
6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Salt and pepper
1 onion, sliced
STUFFED PORK CHOPS
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket cut
in each
1 cup chopped onion
¾ cup chopped celery
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker.
Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove
from cooker. Stuff pork chops with mixture. Pour 1 1 ⁄
2
cups water into cooker. Place pork chops on
rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes
with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving
4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
½ cup corn
1 cup bran flakes, crushed
2 tablespoons water
½ teaspoon dried sage
1½ cups water
Salt and pepper to taste
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoon black pepper
1 pound flank steak, cut into
2 equal pieces
1 cup diced tomatoes
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix
in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stuffing
mixture on one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place
steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place
pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition Information Per Serving
4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly.
Cool cooker at once.
Add potatoes, carrots, salt, and pepper. 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 thoroughly; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol