Presto 1264, 1282, 1241 Stuffed Pork Chops, Pork Roast, Stuffed Flank Steak, Lamb Stew, servings

STUFFED PORK CHOPS

2	tablespoons vegetable oil	½	cup corn
4	1-inch thick boneless pork	1	cup bran flakes, crushed
	chops, with deep pocket cut	2	tablespoons water
	in each	½	teaspoon dried sage
1	cup chopped onion	1½ cups water
¾	cup chopped celery		Salt and pepper to taste

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 11⁄2 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

PORK ROAST

3	pound pork roast	Salt and pepper
1	tablespoon vegetable oil	1 onion, sliced
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

STUFFED FLANK STEAK

1	tablespoon margarine	½	teaspoon salt
½	cup chopped onion	¼	teaspoon marjoram
½	cup chopped celery	¼	teaspoon thyme
1	clove garlic, minced	⅛	teaspoon black pepper
6	tablespoons beef broth,	1	pound flank steak, cut into
	divided		2 equal pieces
1	cup bread crumbs	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

LAMB STEW

1	pound lamb stew meat, cut	4	small potatoes, quartered
	into 1-inch cubes	1	cup baby-cut carrots
1	cup water	1	teaspoon salt
1	large onion, sliced	¼	teaspoon black pepper
1	tablespoon Worcestershire		• • • • • • •
	sauce	¼	cup cold water
1	large clove garlic, minced	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

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