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Show lfiBfl&BHB5BBB Ml ft Speed your Cooking with Pressure Pans (Set Reciptt Btlow) Quick Meals IF YOU'VE EVER come home at five o'clock after an afternoon of club activities, have you wondered won-dered how to get a roast on the table and a meal cooked to completion com-pletion within the hour? The solution to this problem lies In cookinn the meal in one of those RPTOST TO DA CHUCK lit efficient utensils known as a pressure cooker or pressure pan. In an hour, and In many cases, less time, you can have a steaming hot meal with meat. LYNN CHAMBERS' MENU New England Boiled Dinner Waldorf Salad Crusty Rolls Chilled Berries Cookies Beverage Recipe Given Cool cooker, following manufacturer's manufactur-er's directions, and open. Remove meat to serving platter. Mix cornstarch corn-starch to a smooth paste with water and add to tomato sauce In cooker. Season as desired. Stir over low heat to a clear rich gravy. Ham with Escallopcd Potatoes (Serves 4-5) t tablespoons butter Hi tablespoons flour IS cops milk 1 teaspoon salt H teaspoon pepper 1 small onion grated 1 tablespoon fat 2 pounds ham slice, cut tn serving pieces S medium potatoes, peeled and sliced Melt butter, blend In flour, add milk, salt and pepper. Stir con- stantly and cook XTTWi unt11 wnooth. Add onion. Brown ham un-yL'V5 un-yL'V5 til golden brown fl rYrr m Pressure Pan lAmJijjfi foen remove Hii2iw'J?i from cooker. , n-&tittm piace potatoes In bottom of cooker and cover with white sauce. Lay ham on potatoes. Adjust cover, exhaust air, and bring to 15 pounds pressure. Cook 12 minutes. Cool cooker, and serve meal at once. DOES THE FAMILY like melt-ingly melt-ingly delicious spaghetti? Here's the easy way to cook it. Spaghetti with Meat Sauce (Serves 6) 2 tablespoons salad oil 1 pound ground beef 1 clove garlic, chopped 1 No. 2 can tomatoes 1 (8-ounce) can tomato sauce 2 medium onions, chopped 1 teaspoon chill powder 1 green pepper, chopped 1 teaspoon salt 1 (8-ounce) package spaghetti Parmesan cheese Combine all ingredients except vegetables and potatoes on the table for a hungry family. AU this can be accomplished with no more previous preparation than marketing. market-ing. Foods cooked under pressure cook quickly because the steam Is held within the utensil. Food values are saved, too, so you can serve more healthful meals to the family. And, 11 you're a busy homemaker, you can save hours of time in the preparation of foods which usually take three or four hours to cook. All of the recipes given today use meats that take long cooking time under ordinary circum-stancesf circum-stancesf Use the directions carefully care-fully and follow the manufacturers' manufactur-ers' directions for using whatever kind of cooker you have. THE RECOMMENDED pressure for most dishes including meats is 15 pounds. Study your cooker to see how this is obtained and maintained. main-tained. New England Boiled Dinner (Serves 4) 1 pounds ham shank 1 cup water 4 small potatoes, peeled and halved 4 small onions, peeled cheese in pressure pres-sure pan. Adjust cover and exhaust ex-haust air. Bring to 15 pounds pressure and cook for 12 15 minutes. Serve 1 small turnip, peeled and sliced 4 medium carrots, scraped 1 small cabbage, quartered H teaspoon pepper Place ham and water in cooker. Adjust cover, exhaust air and bring pressure to 15 pounds. Cook lor 20 minutes. Reduce pressure and open cooker. Add prepared vegetables and pepper. Adjust cover, exhaust air and bring pressure again to 15 pounds. Cook for five to eight minutes, min-utes, depending upon size of vegetables. vege-tables. Cool and open cooker and serve at once. CANNED TOMATO sauce added to a pot roast gives you a wonderfully wonder-fully rich but economical gravy, as in the following recipe: Savory Pot Roast (Serves 6-10) 3H-4 pounds pot roast of beef (chuck, round or brisket, boned) 1 clove garlic Salt and pepper to taste 2 tablespoons drippings 1 (8-ounce) can tomato sauce 2 tablespoons cornstarch cup cold water Rub the cut surface of the meat rith cut surface of garlic clove. Sprinkle with salt and pepper. Brown In the pressure cooker in the drippings Add canned tomato sauce. Close cooker and exhaust over cooked spaghetti, toppea wuo cheese. Wiener Schnitzel (Serves 6) 2 slices veal round, cut H- inch thick 4 tablespoons flour Salt and pepper 1 teaspoon paprika 1 cup sliced onions K lemon, sliced thin 1 cup soured cream Cut veal into serving size pieces and dredge in flour mixed with salt and pepper Heat cooker, add oil and paprika Brown pieces of veal on both sides Add onion and saute slightly Place a slice of lemon on each piece of veal. Add sour cream Adjust cover, exhaust air and bring to 15 pounds pressure Cook 15 minutes Cool cooker and serve veal, garnished with parsley. air. Bring pressure to 15 pounds and cook 11 minutes to the pound. |