Presto Electric Pressure Washer warranty Chicken Imperial, Chicken and Dumplings, Chicken Marengo

CHICKEN IMPERIAL

9	lbs. chicken, cut into serving	1	cup slivered almonds
	pieces	4	4-ounce cans mushrooms
¼	cup cooking oil	2	chicken bouillon cubes
1	tablespoon salt, or as desired	1	cup hot water
1	teaspoon pepper	1	cup white wine

½cup minced onion

Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice, top with gravy and toasted almonds. 15-18 servings.

CHICKEN AND DUMPLINGS

9	lbs. chicken, cut into serving	3	carrots, chopped
	pieces	3	onions, chopped
2	tablespoons salt	3	ribs celery, chopped
1	teaspoon pepper	8	cups water

Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres- sure. Let pressure drop of its own accord. Prepare dumplings as follows.

Dumplings

2	cups flour	2⁄3	cup milk
1	teaspoon salt	1⁄4	cup cooking oil
1	tablespoon baking powder	1	tablespoon parsley flakes
2	eggs

Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine liquid and dry ingredients. Drop from teaspoon into hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.

CHICKEN MARENGO

9	lbs. chicken, quartered	2	cloves garlic, minced
1	tablespoon coarse black pepper	4	3-ounce cans sliced mushrooms,
1	cup flour		drained (or 1 lb. mushrooms, sliced)
1	tablespoon salt, or as desired	4	16-ounce cans tomatoes
1⁄3	cup cooking oil	2	cups dry white wine

Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes, and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.

CORNISH HENS IN WHITE WINE

¼	cup cooking oil	2	cups white cooking wine
8	cornish hens	2	teaspoons instant chicken bouillon
2	teaspoons salt	1	teaspoon thyme
1	teaspoon pepper	1	tablespoon chopped parsley

Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12 servings.

HUNTER’S TURKEY

9	lbs. turkey, cut into serving	1	cup chicken broth
	pieces	2	bay leaves
	Flour, salt and pepper	1	teaspoon thyme
1⁄3	cup cooking oil	1	teaspoon marjoram
3	onions, chopped	1	tablespoon Worcestershire
3	8-ounce cans tomato sauce		sauce

Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, bay leaf, thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

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