as much of sauce as required. Top with asparagus and sliced boiled egg.
VEGETABLE CHOP SUEY
INGREDIENTS:
1 onion, 1/4 lb mushrooms, 1/4 lb celery, 2 oz celery leaves, 1/4 lb green beans, 3 oz green peper, 3 meat cubes, 1 cup water, Salt to taste, Worcestershire sauce, oil.
Slice onions, mushrooms and green peppers. Chop celery and leaves. Cut beans into small lengths. Heat oil in cooker and lightly brown onions, mushrooms, celery and leaves. Add water and dissolve meat cubes. Add remaining ingredients, season to taste with salt and Worcestershire sauce, close cooker and cook for
RATATOUILLE 4-5 minutes.
INGREDIENTS:
Onion, garlic, 1/2 pt. water, green pepper, 1 lb tomatoes, aubergine, red pepper, 1/2 lb courgettes, salt, pepper and seasoning to taste, olive oil.
Slice onions, crush garlic and brown in olive oil in cooker. Prepare all other ingre- dients in the normal way taking care to remove seeds from peppers and skins from tomatoes. Add to browned onions, pour in water, close cooker and cook
RICE AND PASTAS
GENERAL INDICATIONS
Delicious rice and pasta dishes can be prepared quickly in the pressure cooker.
•Rice, particulary, will produce foam during cooking so cooker should never be filled to more than 1/2 indicated capacity.
•Always clean valve each time after rice has been cooked.
•Rice and pastas should be added to boiling, salted water before pressure cooking.
PAELLA
INGREDIENTS:
3/4 lb rice, 3/4 pint water, 2 oz ham,1/2 chicken, 2 oz green peas, 2 oz green beans, 2 red pepers, 1 dozen prawns, 4 oz tomato puree, cayenne pepper, saffron and salt.
Chop the chicken and ham and brown in a little olive oil. Stir in the peppers, vegetables, seasoning, rice and other ingredients. Pour on the boiling water (until all ingredients are covered). Close cooker and cook for
GAME AND POULTRY
GENERAL INDICATIONS
Pressure cooking of game and poultry is quick, economical and gives delicious results even with older and tougher pieces.
•Game and poultry should be thoroughly cleaned before cooking.
•Frozen poultry should be thawed completely before cooking.
•Small birds can be cooked whole but larger poultry should be cut into smaller pieces to make sure that steam can circulate freely.
POT ROAST CHICKEN
10minutes.
INGREDIENTS:
1 chicken of approx. 2 lbs, cooking oil, salt, pepper, bacon and spices to taste, 1 1/2 cups water.
Heat a little cooking oil in cooker and brown chicken throughly on all sides, with seasoning, bacon and spices.
Remove chicken. Pour water into coo- ker. Put chicken in cooker. Close and cook for 10 minutes.
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