Presto Pressure Canner and Cooker Beef Goulash, Meat Cabbage Rolls, Beef Stew, Chili Con Carne

BEEF GOULASH

6	lbs. chuck roast, cut into	4	garlic cloves, minced
	2-inch cubes	8	onions, chopped
3	tablespoons cooking oil	16	allspice corns
	Salt and pepper	2	6-ounce cans tomato paste
1½	teaspoons paprika	12	potatoes
4	cups water

Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

MEAT CABBAGE ROLLS

2	large heads cabbage	3	cups cooked rice
	Hot water	3	cups milk
3	lbs. ground beef	1⁄3	cup brown sugar
2	tablespoons salt	2	cups water

¾teaspoon pepper

Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres- sure. Let pressure drop of its own accord. 12-15 servings.

BEEF STEW

3	tablespoons cooking oil	3	cups green beans
4	lbs. beef, cut into	12	carrots, halved
	1-inch cubes	3	cups tomatoes
4	onions, sliced		* * * * * *
	Salt and pepper	3	tablespoons flour
2	cups water	¾	cup water
12	potatoes, halved

Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure- ly. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Make a paste of flour and ¾ cup water and stir into stew to thicken.

15-18 servings.

CHILI CON CARNE

6	lbs. ground beef	½	teaspoon cayenne pepper
4	onions, chopped	2	tablespoons chili powder
2	green peppers, chopped	1	cup water
2	cloves garlic, minced		* * * * * *
1	16-ounce can tomato sauce	3	16-ounce cans kidney beans,
3	16-ounce cans tomatoes		drained and rinsed
1	tablespoon salt, or as desired

Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in kidney beans and heat through. 18-20 servings.

PORK CHOPS WITH VEGETABLES

3	tablespoons cooking oil	2	cups water
15	pork chops, ¾ inch thick	15	potatoes
	Salt and pepper	15	carrots

Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper. Add water, potatoes, and carrots. Close cover securely. Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop of its own ac- cord. 15 servings.

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