Nesco PC-6-25 manual Fiesta Meat Loaf, Leek & Asparagus Risotto, Orange-Flavored Candied Yams

Fiesta Meat Loaf

1 C salted Crackers, crushed

1 pkg Taco Seasoning 1/2 C Ketchup

1/2 C Green Peppers, seeded, diced

1 can (2-1/4 oz.) pitted, sliced Black Olives, drained 1 small Onion, chopped

2 Eggs, beaten

2 Tbsp Worcestershire sauce

2 lbs. Ground Beef

Optional items: salsa, shredded cheese, sour cream and tortilla chips

In a bowl, combine the first eight ingredients. Add meat; mix well. Place in 7” round or spring form pan. Tear off a 6” piece of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking cycle is complete. Place spring form pan on foil and lower into cooker.

Cover and lock lid in place. Turn pressure regulator knob to SEAL. program for SLOW COOK for 2 - 3 hrs. Cooker will beep and switch automatically to the warm setting when cooking time is completed. Unlock and remove lid. Lift and remove pan from cooker. Garnish with salsa, shredded cheese, sliced black olives, sour cream or tortilla chips.

Leek & Asparagus Risotto

1-1/2 Tbsp Olive Oil	1-1/2 Tbsp Butter
1-1/2 Tbsp water	2 Garlic cloves, minced
1-1/2 C Leeks, sliced	1-1/2 C Arborio rice
4 C Vegetable broth	1/4 lb Asparagus, chopped
1-1/4 C parmesan cheese, shredded

In the pressure cooker, heat the olive oil and butter (use browning mode). Add the garlic and leeks, sauté until soft. Add the rice, stir thoroughly and then add broth. Close lid turn pressure regulator knob to SEAL. program for high pressure for 8 minutes.

While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and pepper. When risotto is done cooking, reduce pressure, then add the sautéed asparagus and parmesan cheese.

Orange-Flavored Candied Yams

1 C Orange Juice	2 large Sweet Potatoes (yams)
Salt, to taste	1/2 C Brown sugar
1 tsp grated Orange Zest	2 Tbsp Butter

Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half lengthwise. Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt, brown sugar and orange zest. Dot with butter. Lower the steamer basket into the pressure cooker. Lock the lid in place and turn regulator knob to SEAL. Program for high pressure and cook for 8 to 10 minutes.

When cooking is complete, use the Quick or Natural release method and remove the lid. Lift out the sweet potatoes Boil down the sauce until thickened and pour over the sweet potatoes.

English

17