Presto Pressure Cookers, Instructions Manual

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PORK LOIN ROAST
3 pound pork loin roast
1 tablespoon vegetable oil
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
Salt and pepper
1 onion, sliced
2 tablespoons vegetable oil
4 1-inch thick boneless pork chops,
with deep pocket cut in each
1 cup chopped onion
3 ⁄
4
cup chopped celery
1
⁄
2
cup corn
1 cup bran flakes, crushed
2 tablespoons water
1 ⁄
2
teaspoon dried sage
1
1
⁄
2
cups water
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 1 1 ⁄
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
STUFFED PORK CHOPS
1 tablespoon margarine
1 ⁄
2
cup chopped onion
1 ⁄
2
cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumbs
1 ⁄
2
teaspoon salt
1 ⁄
4
teaspoon marjoram
1 ⁄
4
teaspoon thyme
1 ⁄
8
teaspoon black pepper
1 pound flank steak, cut into
2 equal pieces
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
STUFFED FLANK STEAK
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