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RECIPES - Pork

Stuffed Pork Chops

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 cups	3 cups	Bread Cubes
1 Tbsp	2 Tbsp	Butter or Margarine
2 Tbsp	1/4 cup	Parsley, chopped
4	8	Pork Chops - 1 to 1 1/2 in. thick, with pocket cut along side of bone.
3/4 tsp	1 1/2 tsp	Salt
Dash	1/4 tsp	Pepper
1 Tbsp	2 Tbsp	Fat
1 10-oz can	1 10-oz can	Consomme
1 cup	2 cups	Water
4 servings	8 servings

1. Brown bread cubes in butter. Mix with parsley.
2. Stuff chops with bread mixture. Season with salt and pepper.
3. Brown chops in fat in cooker.
4. Place chops on rack in cooker. Add consomme and water.
5. Cover, set control at 10 PSI and cook 12-15 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet. Prepare gravy recipe.

Spareribs, Sauerkraut and Potatoes

4.2 Qt	6/8 Qt.	Ingredients
2 1/2 lbs.	5 lbs.	Spareribs
1 Tbsp	2 Tbsp	Fat
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1 1-lb can	2 1-lb cans	Sauerkraut, drained
1 Tbsp	2 Tbsp	Brown Sugar
4	8	Potatoes, medium, whole
1 1/4 cups	3 cups	Water
4 servings	8 servings

1. Brown ribs in fat in cooker. Season with salt and pepper.
2. Put sauerkraut in bottom of cooker and sprinkle with brown sugar
3. Place ribs and potatoes over sauerkraut. Add water.
4. Cover, set control at 10 PSI and cook 20 minutes after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.

Scalloped Potatoes and Ham

4.2 Qt.	6/8 Qt.	Ingredients
3	3	Potatoes, medium
3 Tbsp	3 Tbsp	Flour
3/4 tsp	3/4 tsp	Salt
1/4 tsp	1/4 tsp	Pepper
1 cup	1 cup	Ham, cooked, cubed
2 Tbsp	2 Tbsp	Onion, chopped
2 Tbsp	2 Tbsp	Butter or Margarine
1 cup	1 cup	Milk
4 servings	4 servings

1. Cut potatoes in thin slices (about 3 cups). Mix flour, salt and pepper.
2. In greased 1 1/2 quart metal or heatproof glass bowl, arrange 3 layers of potatoes and ham, sprinkling each layer of potatoes with part of the flour mixture and dotting with butter.
3. Pour milk over potatoes and cover bowl with foil.
4. Pour 2 cups water in cooker. Use 3 cups for 6/8-qt. recipe. Place bowl on rack in cooker.
5. Cover, set control at 10 PSI and cook 20 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet.
7. Garnish potatoes, if desired, with paprika, chopped parsley or grated Cheddar cheese.

Pork Chops and Browned Rice.

4.2 Qt.	6/8 Qt.	Ingredients
4	8	Pork Chops - 1/2 in. thick
1 Tbsp	2 Tbsp	Fat
1 cup	2 cups	Rice, uncooked
1 1-lb can	2 1-lb cans	Tomatoes
1 tsp	2 tsp	Salt
1/4 tsp	1/2 tsp	Pepper
1/4 tsp	1/2 tsp	Chili Pepper
2 Tbsp	1/4 cup	Onions, chopped
3 Tbsp	6 Tbsp	Green Pepper, chopped
2 cups	4 cups	Water
4 servings	8 servings

1. Brown chops in fat in cooker. Remove.
2. Place rice in hot fat. Stir constantly until browned.
3. Add tomatoes (with liquid) and remaining ingredients. Stir well, breaking up tomatoes. Add pork chops and water.
4. Cover, set control at 10 PSI and bring pressure up over moderate heat. Cook 12 minutes after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.

Chow Mein

4.2 Qt	6/8 Qt.	Ingredients
3/4 lb.	1 1/2 lbs.	Pork, cubed
3/4 lb.	1 1/2 lbs.	Beef, cubed
2 Tbsp	3 Tbsp	Fat
2 cups	4 cups	Water
2	4	Onions, medium, sliced
3 cups	6 cups	Celery, sliced
1/2 tsp	1 tsp	Salt
Dash	1/4 tsp	Pepper
2 Tbsp	1/4 cup	Cornstarch
1/2 cup	1 cup	Water
1/4 cup	1/2 cup	Soy Sauce
1 1-lb. can	2 1-lb. cans	Bean Sprouts, drained
1/2 cup	1 cup	Mushrooms, sliced
1 8-oz. can	2 8-oz.cans	Water Chestnuts, drained and sliced
4-6 servings	8-12 servings

1. Brown meat in fat in cooker.
2. Add water, onions, celery, salt and pepper.
3. Cover, set control at 10 PSI and cook 10 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Mix cornstarch and water. Gradually stir into meat mixture. Cook until thickened, stirring constantly.
6. Add remaining ingredients. Serve on hot rice.

Rice

The best way to cook rice is in an uncovered mold or pan, set on a rack in cooker.

	Rice	Water	Salt	Minutes to Cook after Control Jiggles
Long Grain Rice (regular or converted)	1 cup	1 1/2 cups	1 tsp	15
Long Grain Brown Rice (regular)	1/2 cup	1 1/2 cups	1/2 tsp	35
Wild Rice	1/2 cup	1 1/4 cups	1/4 tsp	40

1. Place rice, water and salt in greased 1-quart mold.
2. Place on rack in cooker. Add 4 cups water.
3. Cover; set control at 10 PSI and cook.
4. Reduce pressure instantly and remove rice from mold.

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