Presto Electric Pressure Washer warranty Chicken Imperial, Chicken and Dumplings, Chicken Marengo

Page 32

CHICKEN IMPERIAL

9

lbs. chicken, cut into serving

1

cup slivered almonds

 

pieces

4

4-ounce cans mushrooms

¼

cup cooking oil

2

chicken bouillon cubes

1

tablespoon salt, or as desired

1

cup hot water

1

teaspoon pepper

1

cup white wine

½cup minced onion

Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, and 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, thicken gravy. If desired, serve chicken on bed of hot rice, top with gravy and toasted almonds. 15-18 servings.

CHICKEN AND DUMPLINGS

9

lbs. chicken, cut into serving

3

carrots, chopped

 

pieces

3

onions, chopped

2

tablespoons salt

3

ribs celery, chopped

1

teaspoon pepper

8

cups water

Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres- sure. Let pressure drop of its own accord. Prepare dumplings as follows.

Dumplings

2

cups flour

2⁄3

cup milk

1

teaspoon salt

1⁄4

cup cooking oil

1

tablespoon baking powder

1

tablespoon parsley flakes

2

eggs

 

 

Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine liquid and dry ingredients. Drop from teaspoon into hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.

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.

32

Page 31 Page 33
Image 32
Page 31 Page 33
Contents Table of Contents Pressure CannerImportant Safeguards Getting AcquaintedVent Pipe Before Using Canner for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Canner JAR Capacities for Pressure Canning Maximum CapacityCare and Maintenance Pressure Canning Fruits and Tomatoes Altitude chart for pressure canning fruit Altitude chart for pressure canning tomato recipesApples ApplesauceApricots Berries Except StrawberriesCherries PeachesRhubarb TOMATOES-WHOLE or HalvedTomato Juice Tomato SauceAltitude chart for canning vegetables Pressure Canning VegetablesCanning Recipes Vegetables AsparagusBEANS-GREEN,WAX, Italian BEANS-FRESH LimaBeets CarrotsMushrooms OkraPEAS-GREEN PEPPERS-HOT or SweetPressure Canning Meat Canning Recipes MeatPumpkin and Winter Squash Pressure canning is the only safe method for canning meatPressure Canning Poultry Ground MeatCUT-UP Poultry RabbitPressure Canning Fish and Seafood CLAMS-WHOLE or MincedCrab FISH-GENERAL MethodPressure Canning Soups Helpful Hints for Pressure CanningPressure canning is the only safe method for canning soups Beef Soup StockHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water Method Raspberry JAMBread and Butter Pickles Dill PicklesHOW to Pressure Cook Foods Pressure Cooking in Your Pressure CannerZesty Salsa Questions?Important safety information Helpful Hints for Pressure Cooking Pressure Cooking Meat Cooking Recipes MeatPOT Roast Italian BeefSwiss Steak Short Ribs of BeefCorned Beef HAM-BOILEDLemon Pork Chops Breaded Pork ChopsSpareribs with Barbecue Sauce LEG of LambVeal Roast Gourmet Veal SteakBraised Veal Tangy Veal ChopsPressure Cooking Entrees Cooking Recipes EntreesSpaghetti Meat Sauce Beef GoulashBeef Stew Chili CON CarnePork Chops with Vegetables Spareribs and SauerkrautNEW England Boiled Dinner Lamb StewBoston Baked Beans Chop SueyPressure Cooking Poultry Cooking Recipes PoultryLima Bean POT Shrimp JambalayaChicken Imperial Chicken and DumplingsChicken Marengo Cornish Hens in White WinePressure Cooking Soups Cooking Recipes SoupFlorida Duck Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsEnglish Plum Pudding Bread PuddingRice Pudding Brown BreadRecipe Index Pressure Canning RecipesEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
Top Page Image Contents