| SWEET ’N SOUR CHICKEN | ||
3 | pound chicken, cut into serving | 1⁄4 | cup brown sugar |
| pieces and skinned | 1⁄2 | cup vinegar |
2 | tablespoons vegetable oil | 2 | tablespoons soy sauce |
1 | 1 | tablespoon catsup | |
| drained and juice reserved | 1⁄2 | teaspoon Worcestershire sauce |
1 | cup reserved pineapple juice | 1⁄4 | teaspoon ground ginger |
| (add water if necessary) |
| • • • • • • • |
1⁄2 | cup sliced celery | 2 | tablespoons cornstarch |
1 | green or red pepper, cut | 2 | tablespoons cold water |
| into chunks |
|
|
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Combine pineapple juice and remaining ingredients except pineapple chunks, cornstarch, and water; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with steamed rice, if desired, see page 33.
Nutrition Information Per Serving |
| 6 servings | |
333 Calories, 11 g Fat, 104 mg Cholesterol |
|
| |
| TURKEY BREAST |
| |
pound turkey breast | 1⁄2 | cup celery, chopped | |
1 | tablespoon vegetable oil | 1⁄2 | teaspoon poultry seasoning |
1 | onion, chopped | 11⁄2 | cups water |
Pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remain- ing ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving |
| 6 to 8 servings | |
197 Calories, 8 g Fat, 76 mg Cholesterol |
|
| |
| Bayou Bounty Chicken | ||
2 | tablespoons vegetable oil | 1 | cup chopped celery |
1 | 3 to | 1 | tablespoon |
| cut up |
| seasoning blend |
1 | 2 | cloves garlic, minced | |
| undrained, cut up |
| • • • • • • • |
2 | onions, chopped |
| Hot cooked rice (see page 33) |
1 | green pepper, seeded, chopped |
|
|
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken, a few pieces at a time, and remove. Add remaining ingredients except rice to pressure cooker. Return chicken to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Serve chicken and sauce over rice .
Nutrition Information Per Serving | 6 servings |
341 Calories, 18 g Fat, 93 mg Cholesterol |
|
19
