Recipes

8
9
Place wild rice and 3
1
/4 cups of chicken stock (or water) in the pressure
cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to
stabilize pressure and cook for 15 minutes. Remove from heat, depressurize
and remove lid. Remove cooked wild rice and replace with white rice and
remaining 3
1
/4 cups chicken stock or water. Bring to a boil, seal, bring up
to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6
minutes. Remove from heat, depressurize and remove lid. Mix rices together
in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain
on paper towels. Remove majority of bacon grease from skillet, leaving a
small amount to fry onions and celery until tender. Add cooked onion-celery
mixture, parsley, and salt and pepper to taste. Just before serving, add
toasted pine nuts.
Yield: 12 servings
POULTRY
General guidelines to follow when cooking poultry and game
•Frozen poultry must be thoroughly thawed. A 3 pound chicken will take
48 hours to thaw in a refrigerator.
•Wash chicken thoroughly, especially inside the body cavity.
• Cut larger birds into portions before cooking, so that the steam can
circulate freely.
•Truss smaller birds with string for ease of handling, especially when
pre-browning.
•Whole birds are timed by the pound; include stuffing in the calculated
weight.
•Use 15 lb cook control unless otherwise recommended.
Maximum weight is 3 – 3
1
/2 pounds.
Chicken Casserole
1 ounce butter or margarine
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 medium onion, sliced
4 chicken portions, 4– 6 ounces each, skinned
1
1
/2 cups hot chicken stock
salt and pepper
1 tablespoon cornstarch for thickening
2 tablespoons water
Melt the butter or margarine in the open cooker. Gently fry the potatoes,
onions and carrots until lightly colored. Lift out and drain well. Add the
chicken pieces to the hot butter or margarine and brown well. Return the
CEREAL QUANTITY WATER COOKING TIME RELEASE STEAM
Barley, Pearl 4 ounces 3 cups 20 minutes Slowly Macaroni Short lengths 8 ounces 6 cups 3 minutes Slowly
Elbow 8 ounces 6 cups 4 minutes Slowly
Noodles Fine 8 ounces 6 cups 2 minutes Slowly
Medium 8 ounces 6 cups 3 minutes Slowly
Oatmeal (coarse) 4 ounces 3 cups 15 minutes Slowly Pasta Alphabet, small 8 ounces 6 cups 2 minutes Slowly
shells or shapes
Rice Long grain 8 ounces 6 cups 2 minutes Slowly
Brown 8 ounces 6 cups 3 minutes Slowly
(in a container) 5 minutes Slowly
Spaghetti Fine or Vermicelli 8 ounces 6 cups 2 minutes Slowly
Regular 8 ounces 6 cups 3 minutes Slowly
Timetable for Pasta, Rice and Cereals
(
using 15 lb cook control)