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Risotto with Sundried Tomatoes, Pressure Cooker


Risotto has worked as well for me in the pressure cooker as it does by
standing and stirring for 30 minutes.  Try this recipe and see how you
go.  If this works well, then you can adapt your other risotto recipes
accordingly.

Also, if you like this risotto and you don't have any pressure cooker
cookbooks you may want to look at Lorna Sass' books.  All I know about
pressure cooking (very little actually) I learned from her book.

                   *  Exported from  MasterCook Mac  *

             Risotto with Sundried Tomatoes, Pressure Cooker

Recipe By     : Lorna Sass,  Cooking Under Pressure
Serving Size  : 3    Preparation Time :0:00
Categories    : Rice                             Pressure Cooker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tbsp          sweet butter
   1      tbsp          oil from sundried tomatoes
     1/2  c             onion -- finely chopped
   1 1/2  c             Arborio rice
   3 1/2  to 4 c        vegetable stock or boullion
     1/3  c             sun-dried tomatoes -- drained, chopped
   1      c             smoked mozzarella   (5 oz) -- grated
                        salt to taste

Heat the butter and oil in the cooker.  Saute the onion until soft but not
brown, about 2 minues.  Stir in the rice, making sure to coat in
thoroughly with the fat.  Stir in 3 1/2 cups stock.
Lock the lid in place and over high heat bring to high pressure.  Adjust
the heat to maintain high pressure and cook for 6 minutes.  Reduce
pressure with quick release method.
Remove the lid carefully and taste the rice.  If it isn't sufficiently
cooked add a bit more stock as you stir.  Cook over medium heat until the
additional liquid  has been absorbed and the rice is the desired
consistency, another minute or two.
When the rice is ready stir in the tomatoes and mozzarella and add salt if
desired.  Serve immediately.

                   - - - - - - - - - - - - - - - - - - 


Cheers,  Sheri
Sheri McRae
sherae@zeta.org.au

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Pressure Cooked Rice


lou@panix.com (lou) writes:

)What's the secret for cooking short grained brown rice in a pressure 
)cooker? Following one recipe, I got sticky, slightly undercooked rice; 
)another gave me fluffy, overcooked rice. So far, I've had better luck with 
)long grained rice. TIA,
)Lou

Short grained brown rice *is* more glutenous (usually) than long-grained.
If your used to individual-grains-of-rice type rice, then you won't
appreciate short grained rice without a modification of expectation.

IMHO, Short grained rice, is the *best* rice on the planet. It is very
hearty, and tastes delicious as a main grain.  Mix with 15% red lentils
(well washed as well as well washed rice--- I rince 5 times-- no kidding)
The Red lentils disappear, float on the top of the rice, then coat
the rice 
with a "Lentil gravy" all in the pressure cooker, when you release the
pressure.  I use the rule of thumb to cover the rice by about 1 1/2 inches
of water, pressure cook for 45 minutes after pressure is achieved.
good luck.
barnaby@tncnet.com

------

Pressure cooking rice is not all that difficult. In fact, in most indian
home, cooking rice is almost invariably done with a pressure cooker.

To cook rice in a pressure cooker, the water needed is a little less (since
very little moisture escapes). The secret is timing. After you put the
rice with water in a vessel, which is placed in the pressure cooker on HIGH 
flame, close the lid, wait till the steam escapes steadily from the nozzle. 
Place the weight.

Within 4-5 minutes the hissing steam lifts the weight to make a steady sizzle, 
reduce the flame to the minimum. From this stage the timing counts, it is 2 
minutes for rice, about 10 minutes for most hard lentils, and 20 minutes for 
hard fibrous vegetables. After this time, switch off and allow the pressure 
cooker to cool off. In about 10 minutes the steam settles, check this by 
slightly touching off the weight. If there is no steam left, remove the 
weight,
open the lid and your stuff is fine and ready.

Pressure cooker has some wonderful properties: It cooks anything in a matter
of minutes (which take hours outside). It retains most of the nutrients (which
escape when you boil things normally). It also is very energy efficient since
the cooking is done under high pressure. Multiple vessels can be placed in
at the same time, to cook different things at the same time, with minimum
fuel and time consumption.

For almost 20-30 years now, there are very few homes in Indian towns/cities 
which do not use a pressure cooker. So ask any indian to give you helpful
hints on cooking anything in a pressure cooker.

raghu@hocpa.att.com

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This recipe comes from Pat Dailey's *The New Pressure Cooker
Cookbook.* Pretty nice book though this is the only recipe
I've tried to date. I've made a few minor modifications.

Chicken in Vinegar
(serve 4)

Prep time: 10 minutes (I'd say it's more like 15)
Pressure cooking time: 10 minutes
Other cooking time: 10 minutes

2 large shallots
4 medium tomatoes, about 1 lb
1 fryer, cut up and skinned
1 tbl canola oil
3 tbl red wine vingear
1/3 cup dry white wine
1/3 cup chicken stock
1/2 tsp dried tarragon
1/4 tsp salt
freshly ground black pepper
1-2 tbl butter

1. Mince the shallots. Seed the tomatoes and dice.

2. Heat canola oil in pressure cooker. Add chicken and brown
on both sides. Remove from cooker and set aside.

3. Add vinegar to pan and scrape up any browned bits. Add the
shallots and cook until soft, about 2 minutes. Add the tomatoes,
wine, stock, tarragon, salt and pepper to taste. Arrange the
chicken on top. Cover pressure cooker and bring to high
pressure. Reduce heat to maintain pressure and cook for 10
minutes. Release pressure and remove the chicken.

4. Increase the heat to high and boil the sauce until it
thickens slightly, about 5 minutes. Stir in the remaining
butter and adjust the seasonings.

The sauce is very tasty, not too tart. It was a bit hit in
my house.

-- 
Sharon Badian
ATandT Bell Labs - Denver
seb1@dr.att.com

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This recipe is for baked beans (like Boston Baked Beans).

Put a bag of beans-kidney, or pinto: (I believe they are 1 lb bags)
about 2 cups and a bit if bought in bulk) in a colander and wash the
beans well, taking out all the broken ones. These, I have heard, cause
flatulence afterward and if they're removed, cut down on the use of
beano, an anti-flatulence substance taken with the mouthfull of any
food the causes the dreaded gas. Beano is available in drugstores.

Do not presoak the beans.

~Put them in a 4 quart pressure cooker.
~Add 4 cups of water, nothing else.

~Put the cover on, tightly, and the valve in it's place on top.
~Turn to high and wait for hissing of valve and then check that
stopper has popped up to seal the hole.
~Turn down to medium/medium low depending on how hot your burners run,
and cook for 45 minutes.
~Remove from heat. Turn up burner to med high again. Put cooker under
cold running water until little stopper releases and remove valve.
~Gently twist off cover and test beans. They should be al dente. The
water should be brownish in colour and have decreased by a cup or two.
~Add 1-1/2  cups of brown sugar
~Part or all of this can be Maple Syrup if you live where it's cheap
or want to spend the money on a bottle.
~1 tsp dry mustard
~1 cup salt pork, cubed into 1/2 inch pieces (this can be optional but
the taste is wonderful if you add the salt pork. Add salt beef if
you'd prefer. I salt my own beef because I can't buy it out here.
Corned beef in the plastic bag with the pickling spices added is not
the same thing. I use whatever I happen to have available.)
~one medium onion, skinned, but left whole
~1 small can stewed tomatoes (optional)
~If you feel that another 45 minutes will use up too much liquid, add
another cup of water. This is trial and error. I am comfortable now
but when I first did this I actually cooled down the pot every 15
minutes and unsealed it and looked. Then put it back on to heat up
again. Now I just give the pot a little shake and can figure out how
much liquid by the feel of the pot. If you smell burnt beans, you
needed more water!
~Reseal the pot, put it over medium high heat and wait for the
hissing, and the stopper to pop up, then turn down to med or med-low,
depending on your burner temperature and leave for 45 minutes.
***Checking every 10 minutes or so by shaking the pot to make sure
there is still adequate liquid around the beans.
~After 45 minutes, do the cold water thing again, gently lift the lid
and stir and taste. At this point I often add more brown sugar or
maple syrup, and take out the onion. It's served it's purpose of
adding flavour. It's great as a snack while you finishing off the
beans!
~Put the pot back on the stove, cover off, to simmer and reduce the
broth until you have it the thickness you like. My mother liked hers
really liquid, I like mine thick. If I'm really hungry, and in a
hurry,  I take a cup or so of beans out and mash them and stir them
back in to thicken the broth!

This is the short version of the above without all the comments:

Baked Beans

Pressure cook for 45 minutes:
2 cup dry beans (kidney or pinto)
4 cups water

Remove pressure cooker from heat, cool under cold running water,
remove lid and stir beans. Add a little more water if needed, should
be about 2 x liquid to beans. 

Add and stir gently :
1 1/2 cup chopped salt beef or 1/2 cup cubed salt pork (optional)
1-1/2 cups brown sugar 

Put back on medium heat, raise pressure, and lower heat to medium low
when pressure has lifted valve. Cook another 45 minutes. 

Remove from heat again, cool as before, remove lid and put back on
stove over low heat. 

Taste and add salt if needed. Salt will definitely be needed if salt
beef or pork has not been added in second stage. Simmer for 1/2 hour
longer if needed with cover off to reduce liquid and thicken liquid
around beans. Add more brown sugar if not sweet enough. Serve with
Johnny Cake (Corn Bread-sweetened or unsweetened, depending on taste
of those eating the bread.) 

While you are doing all of the bean stuff, you would be wise to make
th cornbread, so both are finished near the same time.

Johnny Cake (Cornbread)
1 cup cornmeal
1 1/2 -2 cups milk
1/2 cup shortening (don't skimp on this)
1/2 cup sugar (less if you prefer it not so sweet)
*My husband likes the 1/2 cup sugar to be brown and 1 tsp maple
flavouring added-I prefer about 2 tbsp white sugar and no maple
flavouring)
1 egg
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

Heat oven to 350. 
Grease 8-inch round or square pan.
Combine cornmeal and milk, set aside
Cream shortening, sugar
Add egg to shortening and sugar mixture and beat until light and
fluffy
Stir together dry ingredients.
Add dry ingredients to creamed ingredients, beat well.
Stir in cornmeal/milk mixture. 
*Pour into pan and bake for 20 minutes or until a straw inserted in
the middle comes out clean and top is a light golden brown.
*Mixture should be between plop and pour. If it's too thick the cake
will be dry. Don't be afraid to add a little more milk (a 1/4 cup give
or take) before you pour it into the pan. 

Enjoy. If it wasn't 85 degrees here today, I'd make some. I'm not
baking cornbread today and I won't eat this style of beans without it!

Julia
Victoria, British Columbia, Canada
jdtrach@IslandNet.com


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                   *  Exported from  MasterCook Mac  *

                       Brisket with Sweet Potatoes

Recipe By     : Cooking Under Pressure
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Main Course
                Pressure Cooker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tbsps         oil or chicken fat
   3 1/2  lbs           boneless beef brisket
   2      stalks        celery -- finely chopped
   2      lg            carrots -- finely chopped
   1      lg            onion -- finely chopped
   2      c             beef stock or boullion
   1      c             water
   1 1/4  tsps          cinnamon
     1/4  tsp           nutmeg
     1/8  tsp           allspice
     1/2  c             apple cider (up to 1 cup)
   2      lbs           sweet potatoes, peeled -- cut in 1/2" slices
   1 1/2  lbs           parsnips, peeled -- cut in 1" chunks
   1      c             pitted prunes -- coarsely chopped
                        salt and pepper to taste

Heat 2 tablespoons oil in the cooker.  Over high heat, brown the meat well
on both sides, lifting it up frequently with tongs or spatula to prevent
sticking.  Add additional fat if needed.  Set aside.  (Don't be concerned
if the brisket has to be squeezed against the sides of the pot; it will
shrink considerably during cooking.) In the oil remaining in the cooker,
saute the celery, carrot, and onion for 3 minutes, stirring occasionally
and taking care to scrape up any browned bits of meat or vegetable
sticking to the bottom of the pot.  Add the beef stock, water, cinnamon,
nutmeg, and allspice.  Submerge the rack into this mixture, and place the
meat on it with the fat side facing up. Lock the lid in place and over
high heat bring to high pressure.  Adjust the heat to maintain high
pressure and cook for 55 minutes.  Let the pressure drop naturally, about
10 - 15 minutes.  Remove the lid, tilting it away from you to allow any
excess steam to escape. If the brisket is done, you should easily be able
to pry a small chunk of meat from one end with a fork.  If it is not
sufficiently tender, lock the lid back into place and return to high
pressure for another 10 - 15 minutes.  If time permits cool to room
temperature and refrigerate brisket and gravy overnight.  Remove any
congealed fat and return the gravy to the cooker. About 20 minutes before
serving, stir in enough cider to equal approximately 2 cups.  Add the
sweet potatoes, parsnips, and prunes.  Lock the lid in place and over high
heat bring to high pressure, adjust heat and cook for 3 minutes.  Quick
release the pressure.  Add salt and pepper. Cut the brisket into slices on
the diagonal, place in the cooker, and spoon gravy and vegetables on top. 
Cover but do not lock.  Cook over medium heat just until the meat is
warmed throughout.  Arrange on a platter and surround with the vegetables. 
Pour gravy on top. 
 

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                     *  Exported from  MasterCook  *

                          Good Hungarian Goulash

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9       oz           Onions
   5       oz           Smoked bacon, finely diced
     1/2   ts           Paprika
   7       oz           Lean beef, cut into small
                        -pieces
                        Potatoes
                        Salt
                        Marjoram
                        Caraway seeds
                        Garlic (optional)

  In pressure cooker bottom, saute onion and bacon; add garlic if
  desired. Stir in paprika and immediately add not quite 1 1/4 cup
  water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
  Put on lid, and pressure-cook for 15 minutes.
  
  Makes 4 servings.
  
  From: Donauland Kochbuch, Vienna, 1967
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
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Quinoa with Green Beans and Hazelnuts

1 c. quinoa
2 c. water
3 c. cut green beans (1 in. pieces)
1/2 c. hazelnuts
1 tsp. oil (pref. hazelnut oil)
1 TBSP oil
1 c. chopped onion (1 medium)
3 cloves garlic, minced
1 tsp. tarragon
1/2 red bell pepper, finely diced
1 TBSP lemon juice, or to taste
1/2 tsp. sea salt
2 TBSP mirin
1 TBSP tamari

Place the quinoa in a medium pan.  Add water and swish the quinoa around
to wash it.  Drain it through a fine wire strainer.  Return the washed
quinoa to the pan.  Add 2 c. water, cover, and bring to a boil.  Reduce
the heat and simmer without stirring for 15-20 min. or until the water has
been absorbed.  Fluff with a fork.  

While the quinoa is cooking, steam or pressure-cook the green beans until
they are just done.  In a pressure cooker, let the pressure come up, cook
for a few seconds, and the cool the cooker under running water.  Uncover
the cooked beans so that their color does not fade. [pressure-cooking
beans for just a few seconds seems rather laborious to me--steaming
doesn't take THAT long]

While the beans are cooking, place the hazelnuts in a small bowl. Drizzle
1 tsp. of oil over the nuts, then stir them around in the bowl to coat
them with the oil.  Bake the nuts at 350 F (a toaster oven works well for
this) for about 10 min. or until toasted.

Meanwhile, heat the remaining oil in a skillet.  Add the onion, garlic,
and tarragon, and saute' over low heat until the onion is nearly tender. 
Add the red pepper and saute for 1-2 min. longer.

In a small bowl, mix together the lemon, salt, mirin, and tamari.  Pour
this mixture over the vegetables in the skillet and saute' for 2-3 min.
longer.  Add the toasted hazelnuts and cooked green beans, mix well.

Spoon a bed of quinoa onto individual plates.  Serve the green bean-nut
mixture on the quinoa, including any broth remaining in the skillet.

nonions@aol.com

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KFC Original Recipe Fried Chicken

6 cups Crisco cooking oil
1 Egg -- beaten
2 cups Milk
2 cups All purpose flour
4 tablespoons Salt
2 teaspoons Black pepper
1 teaspoon Monosodium glutamate -- OR - you can use Accent flavor
- enhancer
1 Frying chickens; with skin - each cut into 6 pieces

Pour the oil into the pressure cooker and heat over medium heat to
about 400~. In a small bowl combine the egg and milk. In a separate
bowl, combine the remaining 4 dry ingredients. Dip each piece of
chicken into the milk until fully moistened. Roll the moistened
chicken in the flour mixture until completely coated. In groups of
four or five drop the covered chicken pieces into the oil and lock the
lid into place. When the steam begins shooting through the pressure
release set the timer for 10 minutes. After 10 minutes release the
pressure and remove the chicken to paper towels or a metal rack to
drain. Repeat with the remaining chicken.

rupfold@lambton.on.ca

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CHICKEN COUSCOUS

2 T. extra-virgin olive oil
2 large onions, sliced thinly
2 cups celery, sliced in diagonal 1-inch pieces
3 medium potatoes, peeled, cut into bite-size pieces
1 large yam or sweet potato, peeled, cut into bite-size pieces 
6 large carrots, sliced thinly on the diagonal
1 large zucchini, unpeeled, cut into bite-size pieces
1 teaspoon garlic powder
1/4 teaspoon ground saffron or 1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon white pepper
2 chickens, cut into 8 pieces each
olive oil, for drizzling
1 pound can garbanzos, drained
1 4-ounce pkg. dried peaches or other dried fruit, cut into large dice
1/2 cup dark raisins
1 pound can diced tomatoes

Heat the 2 T. oil in very large pressure cooker or very large, heavy Dutch
oven with lid.  

Cook onions till they are translucent.

Stir in celery, potatoes, yam or sweet potato, carrots, and zucchini.

Combine garlic powder, saffron (or turmeric), cumin, paprika, salt and pepper.

Sprinkle a small amount of seasonings over vegetables.  

Place the chicken breasts in a single layer over the vegetables.

Drizzle with a small amount of the olive oil, then sprinkle with seasonings.

Top with chicken wings, then legs and thighs, drizzling with more oil and
sprinkling with remaining seasonings on each layer.

Spread the garbanzos over the chicken.

Top the chicken with dried peaches and raisins.

Pour the undrained tomatoes over the top.

Cover pot and cook at low pressure for 45 minutes or, if using a dutch oven,
cover and place in preheated 325 oven and bake for 1-3/4 to 2 hours.  (Test
a thigh for doneness.)

To serve:  place spoonfuls of steamed couscous in bowls.  Place one or two
pieces of chicken on couscous and top with vegetables, beans, fruit and some
of the sauce from the bottom of the pot.

Makes a lot, but if you're going to this much trouble anyway, you'll want
the leftovers.  Nothing worse than reminiscing about a good meal without
being to partake again.

Mimi Hiller (hiller@smartlink.net)

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Rattlesnake Ribs with Pressure Cooked Variation

I think this is the best recipe for ribs ever (just MHO).  The recipe is from
Jimmy Schmidt, but my SIL and I changed some of the powders he used to fresh
ingredients.  If you want the original recipe you can find it at

ftp:/ftp.neosoft.com/pub/rec.food.recipes/barbeque/smoker01

There's very little difference.  So these are Rattlesnake Ribs.

Braising: 
4 racks of baby back ribs (pork - 2 pounds to 2 and 1/2 pounds)
4 quarts of beef broth
3/4 cup of red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
1 1/2 tablespoons Tabasco
1 1/2 fresh minced garlic
1 tablespoon ground ginger (do not use fresh, it has an entirely different
taste)
1/4 cup honey
1 tablespoon salt

Spice Mix:

6-7 crushed garlic cloves.
1 tablespoon ground white pepper
1/2 cup paprika
1/4 cup dry mustard 
1/4 cup read wine vinegar
1/4 cup Worcestershire sauce
1/2 cup beer

Bar-B-Que Sauce (I mix up lots and keep it on hand in the frig):

1 cup Chili Sauce (heinz makes a good one)
1 cup ketchup
1/4 cup steak sauce (A-1 or Heinz-57)
1 tablespoon of Worcestershire
1 tablespoon crushed garlic
2 tablespoons horseradish
3 tablespoons dry mustard
1 tablespoon molasses
1 tablespoon minced jalapeno pepper (fresh or pickled)
1 tablespoon red wine vinegar

Mix all ingredients, listed under Braising, together.  Simmer for 1 hour and 
45 
minutes.  Remove ribs from braising liquid.  

Preheat oven to 400o.  

Prepare Bar-B-Que sauce by mixing all ingredients together and simmering for 
15 
minutes.  Mix together the Spice Mixture.   Ribs can be made ahead and stored 
in
refrigerator at this point.  Let come to room temperature before continuing. 
Smear spice mixture on ribs, brush with Bar-B-Que sauce.  Wrap ribs in foil 
and bakefor 10 minutes.

Brush ribs with more Bar-B-Que sauce and grill for 10 minutes on HOT grill.  

Serve ribs with Bar-B-Que sauce on the side.



Mary, I have to praise you up one side and down the other.  I downloaded your 
rib recipe several weeks ago and just today had an opportunity to try it.  
Even under the worst of circumstances (it was really late and I was tired and 
feeling a little lazy), they were terrific.

I did make a couple of changes...we found some really meaty country spare ribs 
instead of spare ribs (these were $.97/pound and wonderful).  Can't wait to 
try it with spare ribs next time.

Also, I used the braising liquid, but only made half the spice mixture...and 
even at that, I only used about half...it was perfect.

Here's where I got really bad, though....I flaked out before I got around to 
making the bbq sauce....and I'll bet that would've really clinched it.  I used 
bottled sauce.

Okay, big change...I put them in my big pressure cooker (the one with the 
missing handle and pressure regulator that doesn't work because April dropped 
it down the disposal 4 years ago and hasn't gotten around to replacing).  
Of course it never got to pressure, but that didn't matter....I let it cook 
for about 1 hour 15 minutes, and they were so tender!

We're almost out of bbq sauce, so I'll have to make yours and have it on hand 
for future use.

Mimi Hiller (hiller@smartlink.net)

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Beef Stew

1 T vegetable oil
1 lb beef, cut into 1 inch cubes
1 large onion, sliced
salt and pepper
1 cup water
4 small potatoes
1 cup green beans
4 small carrots
1 cup tomatoes
1 T flour
1/4 c cold water

Heat cooker, add oil and brown meat.  Add onion, salt and pepper and water.
Place small potatoes, green beans, carrots and tomatoes over meat.  Close
cover securely.  Place pressure regulator on vent pipe and COOK 8 minutes
with pressure regulator rocking slowly.  Cool cooker at once.  Make a paste
of flour and 1/4 cup water and stir into stew to thicken.  For crisper
vegetables, cook the beef, onion, salt and pepper 5 minutes.  Cool cooker at
once.  Then add the vegetables and cook 3 minutes with pressure regulator
rocking slowly.  Cool cooker at once.

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Spaghetti Meat Sauce

1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1 green pepper, diced
2 teaspoons salt
1 cup water
1 8-ounce can tomato sauce
1/8 teaspoon red pepper
1 teaspoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
2 teaspoons sugar
3 drops Tabasco sauce
16 ounce tomato paste

Heat cooker and brown beef.  Stir in remaining ingredients, except tomato
paste.  Close cover securely.  Place pressure regulator on vent pipe and
cook 8 minutes with pressure regulator rocking slowly.  Cool cooker at once.
Stir in tomato paste and simmer, uncovered to desired thickness.  Serve
sauce over long spaghetti.


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Casserole of Vegetables

2 cups sliced carrots, 1/4 inch thick
1 onion, sliced
1 10-ounce package frozen, chopped spinach, cut into 1 inch pieces
1/2 cup water
2 T low cholesterol margarine
3 T flour
1 1/2 c skim milk
1 c shredded mozzarella cheese
1/4 t salt
pepper
1 c water

Place carrots, onion and spinach on rack in cooker.  Add 1/2 cup water.
Close cover securely.  Place pressure regulator on vent pipe and cook 0
minutes (remove from heat as soon as pressure regulator starts to jiggle).
Cool cooker at once.  Melt margarine in small sauce pan; blend in flour.
Gradually stir in milk.  Cook, stirring until sauce thickens.  Remove from
heat and stir in cheese, salt and pepper.  Stir until cheese is melted and
blended into sauce.  Place half the spinach in a 1 1/2 quart metal bowl
which will fit loosely in cooker.  Top with half the carrots and onions.
Cover with half the cheese sauce.  Repeat the layers.  Cover bowl firmly
with aluminum foil.  Place 1 cup water, cooking rack and bowl in cooker.
Close cover securely.  Place pressure regulator on vent pipe and cook 7
minutes with pressure regulator rocking slowly.  Let pressure drop of its
own accord.

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Soy Chicken

2 chicken breast, skinned and boned
1/2 cup sliced mushrooms
1/2 onion, sliced
1/2 cup sliced celery
1/4 cup low sodium soy sauce
1 cup water
3 tablespoons brown sugar

Place all ingredients in cooker.  Close securely.  Place pressure regulator
on vent pipe and cook 5 minutes with pressure regulator rocking slowly.  Let
pressure drop of its own accord.

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Cheese Cake
1 8 ounce package cream cheese
1 3 ounce package cream cheese
1/2 cup sugar
2 eggs
1/2 cup vanilla wafer crumbs
1 cup water

Beat cream cheese until smooth.  Add sugar and beat in eggs.  Pour mixture
into buttered custard cups.  Top with vanilla wafer crumbs.  Cover each cup
firmly with aluminum foil.  Place water, cooking rack and custard cups in
cooker.  Close cover securely.  Place pressure regulator on vent pip and
cook 15 minutes with pressure regulator rocking slowly.  Cool cooker at
once.  Cool cheese cake.  Cut around inside of cups to loosen and invert
onto serving dish.  Chill.  Top with on of the following sauces, if desired.

Caramel Sauce -- Combine 1/4 c soft cream cheese, 1/4 cup brown sugar, 1 T
granulated sugar and 1/4 t vanilla.  Mix thoroughly.  Spoon over cheese
cake.  Garnish with pecans.  Refrigerate until serving.

Fruit Sauce -- Spoon canned fruit pie filling of your choice over cheese
cake.  Refrigerate until serving.            


amyg@siu.edu

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  Indonesian Chicken Stew    No. 2319                    Yields 6 Servings

      1 Tbls      Vegetable Oil                          3/4" Pieces
  1 1/2 Cups      Mushrooms, Sliced        1/2 Cup       Water Chestnuts,
      1 Cup       Green Bell Pepper,                     Sliced
                  Cored, Seeded and Chop'd     2 Tbls      Light Soy Sauce
    1/4 Cup       Green Onion, Sliced        2 Tbls      Lime Juice
      1 small     Jalapeno Chile, Seeded 1 1/2 Cups      Chicken Stock
                  Deveined, Chopped Fine     1 Cup       Canned, Unsweetened
      1 Clove     Garlic, Minced                         Coconut Milk
      1 tsp       Fresh Ginger, Minced         -         Cayenne
      1 Tbls      Sesame Oil                   -         Cilantro, Minced
      1 Lb        Chicken, Boneless and           -         Cooked Rice, Hot
                  Skinless and Cut Into

 Heat the oil in the pressure cooker.
 Saute the mushrooms, green bell pepper, green onion, jalapeno, garlic and
 ginger until the green bell pepper is tender.
 Remove the vegetable mixture.
 Set aside.
 Heat the sesame oil in the pressure cooker.
 Saute the chicken until no longer pink in the center (2-3 minutes).
 Stir in the water chestnuts, soy sauce and lime juice.
 Stir in the reserved vegetable mixture and the chicken stock.
 Close the cover securely.
 Place the pressure regulator on the vent.
 Cook at 15 POUNDS for 5 minutes - start timing when the pressure regulator
 begins to rock.
 Immerse in or under running cold water to stop the cooking at once.
 Remove the cover.
 Stir in the coconut milk.
 Cook over medium heat until hot.
 Season with cayenne.
 Sprinkle with cilantro.
 Serve over rice.


Joel.Ehrlich@salata.com

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This is a family recipe. Enjoy! Mercedes 


Corn Tamales or Huichepos

Ingredients:

3 corn cobs
1 1/2 C. corn flour
1 1/2 tsp baking powder
Milk
  
For sweet tamales, add:

2 sticks butter (1/2 cup)
1/2 condensed milk can
1 cinnamon stick

Filling: 

Raisins


For salt tamales, add:

2 crisco sticks
Salt to taste
1/2 C. milk

Filling: 

Slices of squash, cheese and fresh chile (serrano, jalapeno~o or pasilla)

 
It is good to get the corn with the leaves so they can be used to pack the
tamales.  Remove the leaves and wash them in warm water. Remove the corn
from the cob.  In a food processor mix all ingredients but the flour, the
butter (if making sweet tamales) or crisco (if making salt tamales) and
the filling ingredients.  If you need it, you can add some milk. 

Stir the butter or crisco until it is soft.  Add the mixture from the food
processor and the flour.  Mix well.  In each leaf (use two if they are too
small) put one tablespoon of the mixture and the filling ingredients. 
Cover with other leaf and fold to avoid the mix leaking out.  If you do
not have enough leaves, you can use aluminum foil. 

If using a steamer: Place in steamer (do not let the tamales touch the
water) and steam from 45 minutes to 1 hour. Remove cover and let rest in
steamer for about 30 minutes .... if you do not let them rest they will be
liquidy, not solid. You can remove tamales by hand after they have
finished resting in steamer. 

If using a conventional pot: Place a rack or steamer basket over water in
conventional pot. Place tamales on rack or in stemer basket. Do not let
tamales touch the water. Cover. Steam for 45 minutes to 1 hour. Remove
cover and let rest for about 30 minutes. You can remove tamales by hand
after they have finished resting in pot. 

If using a pressure cooker: It takes about 10 minutes (after the vapor
starts coming out) of the pressure cooker to cook the tamales. When done,
remove cover and let rest for 30 minutes. You can remove tamales by hand
after they have finished resting in pressure cooker.

The salty tamales are served with sour cream on the top.

mg131243@lance.colostate.edu

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This is my daughter's favorite.  It comes from Joan Masters.

Easy Stuffed Cabbage

1 lb. ground meat (I use a mixture of turkey and beef)
2-3 tablespoons bread crumbs
1 egg
1 small onion, peeled and minced
1/2 cup uncooked rice
chopped garlic to taste (4 medium cloves, usually)
1 tablespoon Worcestershire sauce
fresh coarse ground pepper (I use a LOT)
salt (optional)

1 large head of cabbage
1 cup grape jelly (sounds awful, but makes a nice sweet/sour sauce)
1 bottle chili sauce (not cocktail)
1 can crushed tomatoes

Remove the core from the cabbage and put it in a large
pot of boiling water to cover for 5 minutes.  Drain and
carefully remove 12 largest cabbage leaves.  Coarsely chop
remaining cabbage and put it on the bottom of a pressure
cooker (or heavy covered baking pan).

Mix meat with bread crumbs, egg, rice, onion, and seasoning.
Place some of the meat mixture near the center of one edge
of a cabbage leaf, fold each side over the meat and roll up.
Place the cabbage rolls seam down in the pan.  Continue until
you have used all the meat and cabbage leaves.

Mix the grape jelly, chili sauce and tomatoes and pour over
the chopped cabbage and cabbage rolls.  In a pressure cooker,
cook at 15 lbs. pressure for 15 minutes.  In a baking pan,
cook at 325 degrees for 2 hours.

--
Sheri Thomasson

skthom@ccmail.monsanto.com

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Easy Beef Stew

   (Serves 6 persons)
   1kg beef (cut in inch squares)
   two onions
   oil
   flour
   half a bottle of white wine
   a glass of water
   three bay leaves
   salt n pepper
   1kg carrots
   six potatoes
   
   
   Chop the onions, then saute with the beef with oil in a wok.  When the 
   beef has a brown color, add two spoons of floor and stir a few more 
   seconds, then transfer into a pressure cooker and add half a bottle of 
   white wine, a glass of water, salt and pepper to your taste and the bay 
   leaves.  Cook for an hour.
   While the beef is cooking peel the carrots and the potatoes.  Slice the 
   carrots and cut the potatoes in four or five pieces.
   After one hour open the pressure cooker and first add the carrots and cook 
   for another half hour, then add the potatoes and cook for an extra half 
   hour.
   (Note that if you do not have a pressure cooker you should increase the 
   time by about 50%.)
           
Alain Fontaine - AlainFontaine@acer.com.tw

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Steamed Plantains:

If you have  a steamer or pressure cooker then about 10
to 15 minutes should do the job. Once they are steamed this
is what I love best. I make a brown sugar syrup and
saute the plantains (which I cut into 2 inch pieces) in 
till they are well coated with the syrup. 

ramprasa@ecn.purdue.edu

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: CRAIG'S FAVORITE RED BEANS and RICE
 Categories: Cajun
      Yield: 6 servings

      1 lb Red beans
      2 T  Olive oil
      2 T  Bacon Drippings
      2    Garlic clove; minced
      1 md Onion; minced
      1 bn Scallion, with tops;
           -sliced thin
    1/2 md Bell pepper; minced
      4    Celery stalk, w/leaves;
           -minced
      1 T  Parsley
      1 lb Ham seasoning (cubes)
      6 oz Salt bacon (opt)
    1/2 ts Thyme
      1    Bay leaf
    1/2 ts Dried Italian seasoning
    1/2 ts Lemon pepper
      2    Chicken bouillon cubes

  Soak the red beans in water overnight.  Drain and rinse well

  In a pressure cooker, heat the olive oil and bacon drippings. Add the
  garlic, onion, green onions, bell pepper, celery and parsley. Saute
  for about 5 to 8 minutes.  Add the remaining ingredients, including
  the drained red beans.  Add enough water to cover the beans by at
  least 1 inch. Pressure cook for 25 minutes.  Uncover and continue to
  cook for about 15 minutes to thicken.

  Serve over rice with French Bread.

  Serves 6 or more.

Submitted by Chiqui Collier, Cookery N'Orleans Style Restaurant
The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1

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 Mashed Butternut Squash    No. 2292                    Yields 4 Servings

 1 1/2 Cups      Water                      2 tsp       Dry Sherry
     1 2 Lb      Butternut Squash,          1 tsp       Dijon Mustard
                 Seeded and Quartered           -         Salt
     1 Tbls      Brown Sugar, Packed          -         White Pepper, Ground
     1 Tbls      Butter

Place the cooking rack in the pressure cooker in order to keep the squash out
of the liquid.
Add the water.
Place the squash on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 8 minutes (start timing when the regulator begins to
rock).
Immerse the pressure cooker in or under running cold water to stop the
cooking.
Remove the squash.
Remove the rack.
Discard the remaining water.
Cool the squash.
Remove and discard the skin.
Mash the squash with the brown sugar, butter, sherry and mustard.
Season to taste.
Return to the pressure cooker.
Cook over medium heat until hot.
Serve.


Joel.Ehrlich@salata.com

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 Dim Sum (Steamed Pork and Shrimp Dumplings)    No. 2718 Yields 36 Servings

     1 LARGE     Dried Chinese Black        2 tsp       Soy Sauce
                 Mushroom                   1 tsp       Dry Sherry
       -         HOT Water                  1 tsp       Sesame Oil
     4 oz        Lean Pork, Ground          1 tsp       Cornstarch
     4 oz        Shrimp, Shelled,         1/2 tsp       Sugar
                 Deveined and Chopped       1/4 tsp       Salt
                 Fine                       1 Pinch     Pepper, Ground
     2 Tbls      Water Chestnuts,          36           3 1/2" Round Won Ton
                 Chopped Fine                           Wrappers
     2 small     Green Onions, White    1 1/2 Cups      Water
                 Parts Only, Minced

Soak the mushroom(s) in the HOT water until softened (about 20 minutes).
Drain.
Remove and discard the stem and the tough center.
Chop very fine.
Mix the mushroom(s), pork, shrimp, water chestnuts, green onion(s), soy
sauce, sherry, sesame oil, cornstarch, sugar, salt and pepper together.
Place a generous teaspoon of the mixture on the center of each won ton
wrapper.
Bring the sides of the wrappers up around the filling.
Pinch the tops together to form bundles around the filling.
Press down lightly on the filling.
Place the cooking rack and the measured amount of water in the pressure
cooker.
Place the dumplings on the rack (this may have to be done in batches).
Close the cover securely.
Place the regulator on top of the vent.
Cook for 5 minutes at 15 POUNDS - start timing when the pressure regulator
begins to rock.
Immerse the pressure cooker in or under running cold water to stop the cooking
immediately.
Remove the dumplings - keep them warm while additional batches are cooked.
Serve warm with a dipping sauce such as Sesame Soy Dipping Sauce.


Joel.Ehrlich@salata.com

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 Hearty Chili    No. 2796                               Yields 8 Servings

     2 Lb        Beef Round, Ground         2 Cloves    Garlic, Chopped Fine
                 Coarsely                   1 tsp       Cumin, Ground
     1 LARGE     Onion, Chopped             1 tsp       Salt
     1           Green Bell Pepper,       1/2 tsp       Black Pepper
                 Cored, Seeded and          1/2 tsp       Dried Oregano
                 Chopped                  1/4 tsp       Cayenne
     8 oz        Tomato Sauce              16 oz        Canned Kidney Beans,
     2 Cups      Water                                  Drained and Rinsed
     1 Tbls      Chili Powder

NOTE: Adjust chili powder and cayenne to the desired degree of hotness - the
specified amounts make a chili which is quite mild.
Heat the pressure cooker.
Brown the beef, onion and green pepper.
Discard the excess fat.
Stir in all the ingredients except the beans.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes - start timing when the pressure regulator
begins to rock.
Remove from the heat.
Let cool with the cover and pressure regulator on.
Stir in the beans after the pressure drops.
Cook until hot.
Serve.

Joel.Ehrlich@salata.com

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 Lemon Rice    No. 2293                                 Yields 4 Servings

     1 Cup       Long Grain Rice            1 Cup       Water
 1 1/2 Cups      Chicken Stock              1 tsp       Lemon Rind, Grated
     2 tsp       Lemon Juice
   1/4 tsp       Salt

Combine the rice, chicken stock, lemon juice and salt in a metal bowl which
will fit loosely in the pressure cooker.
Cover the bowl tightly with aluminum foil.
Place the water in the pressure cooker.
Place the rack in the pressure cooker.
Place the bowl on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes (start timing when the regulator begins
rocking).
Remove from the heat.
Open the pressure cooker after the pressure has dropped.
Let the rice steam, uncovered, for 5 minutes.
Stir in the lemon rind.
Serve.


Joel.Ehrlich@salata.com

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 Circassian Chicken

Recipe By     : St. Michael Cookbook
Serving Size  : 4    Preparation Time :1:10
Categories    : Indian, Poultry

  Amount  Measure       Ingredient
--------  ------------  --------------------------------
   2      Kilograms     Whole Roasting Chicken (4 pounds)
1000      Grams         Plain Yogurt (4 1/2 cups)
   1      Clove         Garlic
   2      Pieces        Fresh Ginger (1 tsp. ground)
   2                    Dried Red Chilies 
     1/2  Teaspoon      Ground Turmeric
     1/2  Teaspoon      Ground Mixed Spice (Garam Masala)
   2      Tablespoons   Fresh Mint (do not substitute dried!) - 
(optional)
   1      Tablespoon    Ground Cumin
   1 1/2  Teaspoons     Salt
   2      Teaspoons     Sugar
                        Fresh Corriander Leaf (for garnish)

1)  Remove the skin from the chicken, wash it thoroughly and dry it.
Score the flesh with a very sharp knife and put it in a large mixing 
bowl.

2)  Using a blender, blend half of the yogurt with all of the spices 
and 
herbs except the corriander.

3)  Pour the marinade over the chicken and leave the chicken to 
marinate 
overnight in the refrigerator.  Remember to spoon the marinade over 
the 
chicken occasionally.

4)  Cook the chicken with the marinade in a pressure cooker for 
30-35 minutes, depending on its size.  

Alternative cooking methods:

  - Put the chicken in a chicken brick, cover with the marinade, place
in a cold oven, turn the oven to hot (220o C (425o F)) and roast for 
1 1/2 hours without opening the oven, or 

 - Put the chicken with the marinade in a covered casserole dish in a 
fairly hot oven (180o C (375o F)) for 1 1/2 to 2 hours or until the 
chicken is tender and the juices run clear when it is pierced with a 
skewer, basting occasionally with the marinade during the cooking 
time.

5)  Transfer the chicken to a hot serving platter.

6)  In a sauce boat or large pitcher, put the rest of the yogurt and 
gradually add the juices and bits of spices from the cooking vessel 
to the yogurt, stirring to avoid lumps.  

7)  Garnish the chicken with sprigs of corriander.

Marian Russell
MRussell@sgit.iaea.or.at
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