Presto Kitchen Kettle 6000, Инструкция по эксплуатации, Страница: 8 / 13

8
Boston Beans with pork
2 cups dried beans
water
1
/
2
pound salt pork, diced
1 small onion, diced
3 tablespoons brown sugar
1 teaspoon salt
3 tablespoons molasses
1
/
2
teaspoon dry mustard
2 tablespoons catsup
water
Place beans in multi-cooker. Add water to well cover beans. Let stand overnight. Drain.
Preheat multi-cooker at 375˚. Brown salt pork. Add onion and sauté lightly. Remove excess fat. Add soaked beans,
brown sugar, salt, molasses, dry mustard, and catsup; mix well. Add enough water to well cover beans. Turn heat con-
trol down until pilot light goes out. Cover and simmer 4 to 6 hours or until beans are tender. Add water if necessary.
4-6 servings.
teriyaki Chicken
1
/
3
cup teriyaki sauce
1
/
3
cup sake or dry sherry
1 tablespoon cornstarch
2 teaspoon grated grapefruit peel
1 clove garlic, minced
4 boneless, skinless chicken
breast halves, cut into
1
/
2
-inch
pieces (about 1
1
/
4
pounds)
2 tablespoons peanut oil
1 green onion, sliced diagonally into
1
/
4
-inch slices
Hot cooked rice
Mix teriyaki sauce, sake, cornstarch, grapefruit peel, and garlic in a small bowl; pour over chicken in a shallow glass
baking dish. Let stand 30 minutes.
Remove chicken from marinade; reserve marinade. Heat oil in multi-cooker at 325°. Add chicken; cook until chicken
is tender, about 4 minutes. Stir in reserved marinade; cook until thickened, stirring constantly. Sprinkle with onion.
Serve with rice. 4 servings.