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PRessuRe CooKinG enTRees
Try these suggested entrees. Then experiment with entrees of your
own. Entree recipes are cooked at 15 pounds pressure. Always re-
member to select foods that cook in the same length of time. Favorite
recipes may be adjusted to pressure cooking by following the general
directions for the particular type of food being cooked. Decrease the
length of cooking time by two-thirds, since pressure cooking requires
only one-third as much time as ordinary methods of cooking. Decrease
the amount of liquid as there is little evaporation from the canner. Add
about 2 cups more liquid than desired in the finished product.
DO NOT FILL CANNER OVER
2
⁄
3
FULL!
These recipes are intended for pressure cooking and should not
be canned.
COOKING RECIPES: ENTREES
SPAGHETTI MEAT SAUCE
Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place
pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan
cheese. 20-24 servings.
6 lbs . ground beef
4 onions, chopped
4 cloves garlic, minced
2 cups chopped celery
2 green peppers, diced
1 tablespoon salt, or as desired
3 12-ounce cans tomato paste
3 quarts tomato juice
¼ cup sugar
½ teaspoon cayenne pepper
2 tablespoons oregano
BEEF GOULASH
6 lbs . chuck roast, cut into
2-inch cubes
3 tablespoons cooking oil
Salt and pepper
1½ teaspoons paprika
4 cups water
4 garlic cloves, minced
8 onions, chopped
16 allspice corns
2 6-ounce cans tomato paste
12 potatoes
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
Hot water
3 lbs . ground beef
2 tablespoons salt
¾ teaspoon pepper
3 cups cooked rice
3 cups milk
1
⁄
3
cup brown sugar
2 cups water
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 can-
ner. Sprinkle with brown sugar and add water. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 12-15 servings.
BEEF STEW
3 tablespoons cooking oil
4 lbs . beef, cut into
1-inch cubes
4 onions, sliced
Salt and pepper
2 cups water
12 potatoes, halved
3 cups green beans
12 carrots, halved
3 cups tomatoes
* * * * * *
3 tablespoons flour
¾ cup water
Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes,
green beans, carrots, and tomatoes. Close cover securely. 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.
