Fagor America Fagor Rapida Pressure Cooker RABBIT FRICASSEE 12-15mintues, Meat Loaf

RABBIT FRICASSEE 12-15 mintues.

INGREDIENTS:

1 rabbit, 2 onions, garlic, cooking oil, salt, pepper, 1/2 pint chicken stock, 2 oz streaky bacon, 1 lemon, parsley.

Joint rabbit and brown in cooking oil with sliced onions and crushed garlic until brown. Pour in chicken stock and season, adding chopped bacon and juice of lemon. Close cooker and cook for 12-15 minutes. Serve tooped with parsley and pieces of fried bread.

CHICKEN CASSEROLE 3-4 minutes.

INGREDIENTS:

1 small chicken chopped into small pieces or 4-6 chicken breasts-cooking oil, garlic, selection of fresh or frozen vegetables with similar cooking times (peas, green beans, carrots, small pieces of caulifower, potato, turnip, etc.), 1 onion, salt, pepper, 1 1/2-2 cups water.

Heat a little cooking oil in cooker and brown sliced onions and crushed garlic. Add chicken pieces and brown. Stir in all vegetables. Pour in water, season to taste, close cooker and cook for 3-4 minutes.

MEAT

GENERAL INDICATIONS

Of all the foods which can be cooked in a pressure cooker it is certainly with meat that the greatest advantages are obtained. Cooking times are reduced to 1/2 or even 1/3 of times required with conventional cooking methods. Important savings of energy are the- refore made. Additionally the pressure cooker enables you to cook cheaper cuts of meat, normally considered to be less tender, with excellent results. Also the small loss of liquid during pres- sure cooking means that the vitamin and mineral salt content of your food

is protected. The results are delicious meat dishes with high nutritional values, cooked in a fraction of the time you used to need.

•Brown meats well before pressure cooking as some colour will be lost as a result of contact with steam.

•Cooking times will depend on the thickness and quality of meat used.

•Pieces of meat should not be larger than approx. 2 lbs and it is better to cook smaller pieces.

•Frozen meats should be thawed prior to cooking or cooking times slightly extended.

•Thicken sauces after pressure coo- king not before. This is to avoid sticking during cooling and to ensu- re the correct production of steam.

•Cool cooker quickly after cooking.

•Vegetables can be cooked with meat if cooking times are similar. Otherwise stop cooking of meat shortly before end of suggested cooking time. Cool cooker quickly. Add vegetables and complete cooking.

MEAT LOAF

12-15 minutes.

INGREDIENTS:

1/2 lbs minced steak, 1/2 lb min- ced pork, 1 onion, 1 carrot-celery, 2 eggs, 1/2 cup Corn Flakes, dash of Worcestershire sauce, salt, pepper, 1 cup water, cooking oil.

Mix minced steak and pork thoroughly and season. Chop onion, celery and carrot into very small pieces (minced) and ligtly beat eggs. Add vegetables, eggs, corn flakes and Worcestershire sauce to the minced steak and pork and mix well. Form 2 meat loaves from the mixture and wrap in greaseproof paper or tin foil. Chill in refrigerator overnight. Heat oil in cooker and brown meat loaves on all sides. Remove loaves. Pour water into cooker. Place loaves

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