Pressure Cookin' Meats

Texas Barbecue Pot Roast

1/2 cup catsup
1/2 cup apricot preserves
1/4 cup dark brown sugar
1/4 cup white vinegar
1/2 cup teriyaki or soy sauce
1 tsp crushed dry red pepper
1 tsp. dry mustard
1/4 tsp. pepper
4 1/2 pound eye of round -- bottom round,
                        -- boneless chuck
                        -- roast or pork loin
                        -- roast, up to 4
1 1/2 cups water for beef or 2 cups water for pork
1 large onion -- sliced

Prepare barbecue sauce by mixing together catsup, preserves, brown sugar,
vinegar, teriyaki, red pepper, mustard, and pepper.  Place roast and barbecue
sauce in a large plastic bag, or glass dish.  Refrigerate overnight.  Place
water and cooking rack in a 6 quart Presto pressure cooker.  Cover rack with
half of the sliced onions.  Remove roast from sauce (reserve sauce).  Put
roast on onions and cover with remaining onions.  Close pressure cooker cover
securely.  Place pressure regulator on vent pipe.  Cook at 15 pounds pressure,
with regulator rocking slowly, for the following doneness: 8 to 10 minutes per
pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15
minutes per pound for well done meat.

Cook pork 15 minutes per pound until well done.Let pressure drop of its own accord.
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by
about one half, stirring occasionally.  Remove roast and keep warm.  Discard cooking
water or use for making soup.  Puree onions in a blender r or food processor and add to
reduced barbecue sauce.  Serve sauce with sliced roast.  Makes 8 to 10
servings.

This is for cooking a chicken to use in other recipes where cooked chicken is needed, such as
chicken and dumplings, chicken and rice, casseroles, etc.

Fryer size:

Cook 20 - 25 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Stewing size:

Cook 25 - 30 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Plain Pot Roast

Heat cooker to high, add 3 Tbs. oil and brown a 3 lb. roast on all sides. Place cooking rack and roast in cooker.
Season roast with salt and pepper. Add 1 onion, chopped, 1 bay leaf, and 1 1/2 cups water. Pressure 35 minutes and let pressure drop of it's own accord. If you like,add some beef stock but be sure to reduce the salt if you do so.

Old Fashioned Pot Roast
(from Country Living)

Serves: 6

1 beef chuck or round roast, about 3 1/4 pounds, trimmed of excess fat
2 to 4 cloves garlic, thinly sliced (optional)
4 tbs. vegetable oil
Salt
Ground black pepper
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped parsnip or turnip
2 1/2 cups homemade or canned beef stock or bouillon
2 bay leaves
1 tsp. dried thyme leaves
1 1/2 pounds medium size red potatoes, scrubbed and quartered
3 medium size parsnips, peeled and cut into 3 or 4 chunks
2 tbs. all-purpose flour mashed into 2 tablespoons softened unsalted butter
Fresh thyme leaves (optional)

If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one
slice of garlic into each.

In 6 quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and
brown well on all sides lifting meat frequently with spatula to prevent sticking—about
2 to 3 minutes per side. Add  extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned  stock or bouillon.
Remove meat to platter and set aside.

In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and
parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of
 cooker. Add beef stock, bay leaves, and dried thyme.

Set rack or trivet in cooker and place meat on it, broad side down, so that as much
surface as possible is covered by the liquid.

Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes .
Remove lid, opening it away from you, to allow any remaining steam to escape.

When pot roast is done, it should be easy to pierce with a fork. If it is not
sufficiently tender, lock lid back in place and heat to high pressure for another
5 minutes, let pressure drop naturally.

When roast is fork-tender, transfer to platter, set aside in warm place. Remove
rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker.
Lock lid into place and return to high pressure over high
heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.

Meanwhile, slice meat. Reduce pressure in cooker using quick release .
Remove lid, opening it away from you, to allow any remaining steam to escape. With
slotted spoon, transfer vegetables to platter around meat, set aside in warm place.

Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook,
stirring constantly, until mixture thickens—3 to 4 minutes. Remove bay leaves and
season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh
thyme, if desired, and serve immediately.

Venison (or Beef) and Noodles
 

2 lb. venison (or beef) stew meat, cut up
flour, salt and pepper
bacon grease
epicure salt or equivalent
3 bell peppers, chopped
3 onions, chopped
1 clove garlic, minced finely
poppy seed
1 pkg. Lipton beefy onion mix
1 pkg. Lipton beef mushroom mix
2 c. water
1 c. coffee
12 oz. noodles, cooked al dente
2 cans cream of mushroom soup
1 pt. sour cream
6 oz. shredded sharp Cheddar cheese

In bag coat venison with flour, salt and pepper. Brown
meat in skillet with bacon grease. Sprinkle meat heavily with
epicure salt. Put browned meat in pressure cooker. Put 2 cups
water and cup coffee in skillet plus Lipton beefy onion and
beef mushroom mix. Bring to boil, then simmer and mix Lipton
products until dissolved. Add to pressure cooker along with
peppers, onions and garlic. Cook at 3 rings for 25 minutes.
In large casserole dish add 1/2 noodles. Dust with poppy seed,
8 ounces sour cream and 1 can cream of mushroom soup. Stir,
then add 1/2 of meat and vegetables; mix together. Repeat with
remainder; cover with cheese. Before serving, heat thoroughly
and melt cheese.

Note: Can be made day or so before serving; cover and
put in refrigerator or freeze. Can be made in stock pot, but
takes longer.

2 lb. round steak, 1 inch thick
flour
salt and pepper
2 tsp. shortening
1 medium onion, diced
1 c. celery, diced
1 medium green pepper, diced
1 c. tomato soup, undiluted
1/4 c. water

Cut meat into serving pieces. Season with salt and
pepper and roll in flour. Heat pressure cooker; add shortening. Sear meat
golden brown on both sides. Add onion, celery, pepper, soup and water. Close
securely, place pressure regulate on vent  pipe and cook 15 minutes at 15
pounds pressure.
Remove from heat and let pressure drop off on its own accord.

Steak and Red Rice Dish

1 large sirloin or Swiss steak
salt and pepper to taste
oil
chopped onion
1 1/2 c. raw rice
1 small can tomato sauce
2 1/2 c. water

Season sirloin or Swiss steak with salt and pepper to
taste. Cut into serving size pieces or leave as is and brown
in pressure cooker with a little oil. When brown turn and
sprinkle with chopped onion. When other side is brown lift to
pressure cooker rack. Add raw rice. Mix tomato sauce and
water. Pour gently over rice. Pressure at 10 pounds for 15 to
20 minutes. Serve hot. Serves 4 to 6.

1 to 1 1/2 lb. smoked sausage
1 (16 oz.) can sauerkraut
4 medium or large potatoes
1/4 c. water

Cut sausage into 4 inch lengths and then into half
lengthwise. Brown sausage, cut side down, in pressure cooker.
While browning sausage, pare and quarter potatoes. Drain off
drippings. Layer sauerkraut, potatoes and sausage in pressure
cooker; add water. A teaspoon of sugar may be added to sauer-
kraut if desired. Cover and cook 10 pounds pressure for 10
minutes. Reduce pressure immediately.

Serves 4.

2 lb. ground pork or turkey sausage
1 1/2 lb. potatoes, cut into 1/8 inch slices
1 onion, diced
1 (9 oz.) pkg. frozen corn
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water

Shape sausage into 6 patties. Heat pressure cooker.
Brown patties. Remove from pressure cooker. Pour off excess
drippings. Layer potatoes, onion and corn in pressure cooker.
Season with salt and pepper. Place patties on top; add water.
Close cover securely. Place pressure regulator on vent pipe.
Cook 3 minutes. Cool pressure cooker at once.

Serves 6.

May cook in Dutch oven. Follow directions above bringing to boil, cover and simmer
9 minutes or until done.

3 lb. eye of round roast beef
1 can tomato sauce
1 can water
garlic salt, pepper and
oregano
4 peeled, quartered potatoes

Brown roast (seasoned) in pressure cooker. Drain off
fat. Add tomato sauce and water. Cook for 60 minutes after
pressure gage jiggles. Bring pressure down. Add potatoes and
cook under pressure 5 minutes. Serves 6 generously.

Serve with cooked greens and Greek Salad.

Leftover meat and sauce: Add 4 tablespoons Kraft's
barbecue sauce to chopped up leftover meat. Cook 5 minutes.
Makes delicious barbecue served on sesame buns.

Quick and Easy Pot Roast with Gravy

1 (2 1/2 to 3 lb.) boneless chuck roast
salt
pepper
onion powder
1 envelope onion soup mix
2 1/2 c. water
2 tbs. cooking oil
3 tbs. cornstarch
1/4 c. cold water

Place 2 tablespoons oil in pressure cooker and heat.
Season roast with salt, pepper and onion powder. Brown on both
sides in oil. Add 2 1/2 cups water and envelope of soup mix.
Place lid on pressure cooker and turn heat up until control
starts rocking. Adjust heat so that a gentle rocking is
obtained and cook 35 to 40 minutes. After roast is done,
remove from pot. Mix cold water and cornstarch; add to liquid
in pot. Cook on low heat until gravy is desired thickness.

pork chops
1/2 to 3/4 c. beer
barbecue sauce (your favorite)

Brown pork chops in pressure cooker. Take pork chops
out and set aside. Place metal tray in pressure cooker. Add
beer. Place a layer of pork chops on tray and cover generously
with your favorite barbecue sauce. Do this in layers, ending
with the sauce. Close pressure cooker and bring up to 15
pounds pressure. Let pressure drop, open and serve chops.

2 tbs. Crisco
1/2 c. barbecue sauce
1 tsp. Worcestershire sauce
1/2 c. water
salt and pepper to taste
1/2 c. marinated oranges
1 small onion, chopped
4 to 6 pork chops

Melt shortening in pressure cooker. Brown pork chops.
Mix all other ingredients. Pour over pork chops in pressure
cooker. Cook 15 minutes in pressure cooker.

Porcupine Meat Balls

1 1/2 lb. ground beef
1 tsp. salt
1 tbs. minced onions
1/2 c. rice
1/2 tsp. pepper
1 can tomato soup

Combine beef, salt, onions, rice and pepper in bowl; mix
well and shape into small balls. Blend soup with 1/2 cup water
in pressure cooker. Bring to boil. Place meat balls into soup.
Seal pressure cooker using manufacturer's directions. Cook at
15 pounds pressure for 10 minutes. Yields 6 servings.

Meatballs and Gravy

1 lb. ground beef
1 can cream of mushroom or
celery soup
2 tbs. water
2 tbs. Crisco oil
flour

Shape meat into 8 meatballs; roll in flour. Brown
lightly on all sides in oil in pressure cooker. Add
undiluted soup and water. Cover and pressure 5 minutes,
cooling cooker immediately.

This is a quick, hearty main dish .

Meat Cabbage Rolls
 

1 head cabbage
1 lb. ground beef
2 tsp. salt
1/4 tsp. pepper
1 can tomato sauce
1 c. cooked rice
1 c. milk
2 tbs. brown sugar
1/4 c. water

Dip cabbage leaves in hot water for 5 minutes, then dry
on paper towel. Combine meat, salt, pepper, cooked rice, milk
and 1 tablespoon of sugar and mix well. Place a tablespoon of
mixture into each leaf. Roll leaf around meat and fasten with
a toothpick. Stack in pressure cooker. Sprinkle with rest of
sugar and add tomato sauce and water. Close cover securely,
place pressure regulator on vent pipe and cook 12 minutes with
regulator rocking slowly. Let pressure drop off on it's own
accord.

Ham Slice

1 tsp. shortening
3 to 4 lb. ham, sliced
cloves, if desired
1 tbs. brown sugar
1 small can pineapple
1 c. water

Heat cooker and add shortening; sear ham on both sides
until golden brown. Place ham on plate and score fat in
diamond shapes with sharp knife. Put cloves in ham. Place ham
on rack in cooker. Add water, brown sugar and pineapple.
Close securely. Place pressure regulator on vent pipe and cook
3 minutes with pressure regulator rocking slowly. Let pressure
drop. Cook syrup until thick in open cooker and pour over ham.

4 or 5 pork chops
1 can cream of mushroom soup
salt
pepper
oil

Brown chops on both sides in oil. Place chops in bottom
of pressure cooker. Salt and pepper to taste. Add cream of
mushroom soup and 1 can water. Pressure for 15 minutes.

Cube Steaks

6 cube steaks
Pam
2 c. water
salt
onion powder
5 carrots

Brown the steaks in cooker or fry pan, sprayed with Pam.
Add the 2 cups of water. Season steaks with salt and onion
powder. Add the cut up carrots. Cook in pressure 5 minutes
after the control top starts jiggling. Open pressure cooker
after steam has evaporated.
 

4 lb. corned beef
2 c. water
1 clove garlic
1 bay leaf

Cover corned beef with cold water and let soak for 1
hour. Place 2 cups water in cooker with rack. Cut garlic
cloves in small pieces and insert in beef with a sharp knife.
Add bay leaf. Place meat on rack. Close cover securely. Place
pressure regulator on vent pipe and cook 60 minutes with
pressure regulator rocking slowly. Let pressure drop of its
own accord

Country Pork Chops

4 (1 1/2 to 2 lb.) pork chops
2 tbs. oil
2 c. (10 oz. bag) frozen pearl onions
1 1/2 c. (1 medium) peeled,cubed potato
1 c. (4 oz.) small whole fresh mushrooms
1/2 tsp. salt
1 beef bouillon cube
1 c. water
1/2 c. reconstituted nonfat dry milk
1/4 c. flour
1/2 c. water
1 tbs. chopped parsley

Brown pork chops in oil in pressure cooker. Remove pork
chops; discard excess fat. Place cooking rack in bottom of
pressure cooker. Return pork chops to pot. Add onions,
potato, mushrooms, salt, bouillon cube and 1 cup water. Close
pressure cooker lid securely. Cook according to manufacturer's
directions 12 minutes at 15 pounds pressure. Allow pan to
cool; remove lid. Remove pork chops and vegetables to platter;
keep warm. Remove cooking rack. Measure 1 1/2 cups pan
juices. Add water, if necessary. Combine milk, flour and 1/2
cup water. Stir into measured pan juices with parsley. Cook
over medium heat, stirring constantly, until mixture just comes
to a boil and thickens.

Serve hot over hot pork chops and vegetables.

Makes 4 servings.

Country Style Steak

cubed steak
flour for dredging
oil
salt and pepper to taste
2 beef bouillon cubes
cornstarch
Kitchen Bouquet
4 qt. pressure cooker

In an open pressure cooker, heat 1/2 cup of oil and
quickly brown dredged pieces of steak on both sides until all
pieces are browned; remove from pan. Drain remaining oil from
pan and replace pieces of steak. Add enough water to cover and
2 bouillon cubes. Cover and bring to pressure. Pressure for
10 to 15 minutes. Cool pot and open. Place pieces in dish
leaving "gravy" in the pot. Return pot to heat and thicken
gravy with 1/4 to 1/3 cup of cornstarch and water. Add a small
amount of Kitchen Bouquet to make a dark rich gravy.

Chip Steak

1 small pkg. stew beef, cut in slices
large tbs. bacon drippings or Crisco
2 to 3 tbs. flour
salt and pepper to taste

Put beef in pressure cooker; cover with water. Cook 15
minutes or until tender. Meanwhile, in skillet put bacon
drippings; when hot put flour, salt and pepper to taste; stir
until dark brown. Remove from heat; when beef is done and
cooled a bit, add flour mixture to pressure cooker, stirring
until as thick as wanted. Serve with mashed potatoes or rice.

6 c. water*
1 tsp. salt (optional)
1/3 c. barley
1/2 cut-up chicken, skinned
2 small potatoes, quartered
3 carrots, 1 inch pieces
1 small parsnip, sliced
1 small onion, chopped
1 1/2 stalks celery, chopped
1 ear corn, cut in four pieces
2 cloves garlic halved
pinch of poultry seasoning
1 bay leaf
sprigs fresh parsley
dill, chopped
2 chicken bouillon cubes

Recipe is for pressure cooker but the same results may
be attained by cooking slowly in regular kettle until chicken
is tender.

Time indicated is after pressure cap starts to jiggle.
Put into pot water, salt and barley. Cook 8 minutes.
Cool at once. Open and add the chicken, potatoes, carrots,
parsnip, onion, celery, corn, garlic, poultry seasoning and bay
leaf. Cook 10 minutes. Let pressure come down by itself. Open
and add sprigs of parsley and dill, chopped (or dried herbs),
and 2 chicken bouillon cubes.
*If using four quart pressure cooker it may be necessary
to use only 4 cups water during cooking, adding the other 2
cups afterwards. Enjoy!

Chicken

1 whole fryer, cut up and browned
4 unpeeled potatoes, quartered
3 peeled carrots, in sticks
1 green pepper, in chunks
1 small onion, cut in wedges
1 small bottle Catalina
dressing
2 tbs. soy sauce
1 c. water
salt to taste

Place all ingredients in pressure cooker and cook
according to chicken cooking time and cooker directions.
Serves 5.

Chicken with Dumplings

1 large (4 lb.) stewing hen,cut up
water
1 tsp. salt
1 c. biscuit mix
1/3 c. milk
1 egg
minced parsley

Place chicken parts in Dutch oven pressure cooker. Add
water so that it almost covers the chicken pieces. Add salt
and cover tightly. Cook until chicken in tender about 45
minutes to 1 hour in Dutch oven, about 20 to 25 minutes in
pressure cooker. When chicken is cooked, uncover. Combine
biscuit mix, milk and egg to form a sticky dough. Spoon the
dough over chicken pieces. Cover again; bring to boil. Cook
12 minutes. Makes 6 to 8 servings. Spoon chicken broth over
dumplings at table.

any tough cut of meat (like stew veal or chuck), cut in 2 inch cubes
1 part whiskey
1 part lite soy sauce
granulated garlic
cooked noodles

Marinate meat overnight in whiskey, soy sauce and
garlic. Next day, drain meat; reserve liquid. Brown meat in
oil in batches in pressure cooker. Add marinade to meat and
cook at high (3 rings) for 15 minutes. Do not cool cooker.
Add cornstarch and water for gravy. Serve over noodles.

Braised Beef with Tomatoes and Herbs

3 lb. lean chuck steak, cut into 1 1/2 inch cubes
salt and pepper to taste
3 tbs. olive oil or vegetable oil
2 tbs. chopped garlic
1/2 lb. onions, peeled and cut into 1 inch cubes or left whole if small
1/4 c. flour
1 1/2 c. vinegar
2 c. tomatoes, left whole if small or cut in half
24 pitted stuffed green olives
1 bay leaf
1/2 tsp. dried thyme
pinch of cayenne
1/2 tsp. saffron stems
1/4 c. chopped parsley

Meat should be trimmed of all fat. Sprinkle the cubes
with salt and pepper. Heat the oil in a pressure cooker until
quite hot and almost smoking. Add the beef cubes and cook
stirring often over high heat until meat is lightly browned all
over. Add the garlic and stir. Add the onions and stir.
Sprinkle with flour and stir to coat the pieces evenly. Add
the wine, tomatoes, olives, bay leaf, thyme, cayenne, salt,
pepper and saffron. Stir while bringing to a boil. Add the
cover of the pressure cooker and the pressure regulator.
Reduce the heat and cook 20 to 25 minutes. Uncover as directed.

Pour the beef stew into a serving dish and sprinkle with
parsley.

Makes 4 to 6 servings.

Beef Tips Over Rice

Prepare a good brand of minute rice. Uncle Ben's long
grain brown is best. Cut a good grade of beef into blocks.
Anything from bite size to ice cube size will do.
Prepare marinade of 1/2 cup water, 1/4 cup soy sauce and
1/8 cup Worcestershire sauce. Add spices to taste; experiment
and be creative. Black pepper is a must. Simmer marinade and
add meat. Allow to simmer at least 30 minutes, but all day is
better.

Place meat and marinade in pressure cooker and add
sliced or diced green pepper and onions. Amount of vegetables
by volume should double amount of meat. Pressure cook 6
minutes on a medium rock (rock denotes the action of the
weight). Disgorge both meat and vegetables onto rice, which
should be done by now.

Add flour to marinade and whatever else is in bottom of
pressure cooker. Warm and make a gravy. Pour gravy on rice,
meat, etc.

Good food with only two dirty pans.

Beef Stew

1 tbs. shortening
1 lb. beef, cubed in 1 inch sq.
1 large onion, sliced
salt and pepper to taste
1 c. water
4 small potatoes
1 c. green beans
4 small carrots
1 c. tomatoes
1 tbs. flour
1/4 c. water

Heat cooker; add shortening. Brown meat. Add onion,
salt, pepper and water. Place small potatoes, green beans,
carrots and tomatoes over the meat. Close cover securely.
Place pressure regulator on vent pipe and cook 10 to 12 minutes
with pressure regulator rocking slowly. Cool cooker at once.
Make a paste of the flour and 1/4 cup water and stir into stew
to thicken. Another method of preparing stew is to cook the
meat separately 8 to 10 minutes, then add the vegetables and
cook 5 minutes with pressure regulator rocking slowly.

Beef Pot Roast

1 tbs. shortening
4 lb. beef pot roast
salt and pepper
1 onion, minced
1 bay leaf
1 c. water

Heat cooker and add shortening. Brown roast well on all
sides; season with salt, pepper, onion and bay leaf. Add
water; close cover securely. Place pressure regulator on vent
pipe and cook 35 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Thicken gravy if
desired.

Beef and Gravy Over Rice

1 lb. lean stew beef or deer
steak, cubed
2 tsp. paprika
1/2 c. cooking flour
salt and pepper to taste
dash of garlic powder

Slightly grease skillet and brown meat quickly. Put
meat and seasoning in pressure cooker and pressure for 10 or 15
minutes in just enough water to cover. Make gravy by combining
oil and flour in thick skillet. Brown well, stirring constantly. Add
contents of pressure cooker to skillet. Add enough
water to thin as desired. Add more salt if needed and simmer
very slowly, about 10 minutes. Serve over rice.

Beef and Dumplings

2 tbs. shortening
3 lb. short ribs of beef or stewing beef
1 (1 1/2 oz.) envelope dry onion soup mix
1/2 c. diced celery
1/4 tsp. dried thyme leaves

Dumplings:
1 1/3 c. sifted all-purpose flour
2 tsp. salt
1 egg
1/2 c. milk
2 tsp. baking powder

Melt shortening in pressure cooker; brown meat. Pour
off fat. Add 3 cups water, onion soup mix, celery and thyme.
Cover pressure cooker and cook 45 minutes after pressure is
reached. Reduce pressure normally 2 minutes; then place cooker
under faucet to reduce pressure completely.

Dumplings

Mix flour, baking powder and salt. Beat egg
and milk together. Add to flour mixture, stirring just until
dry ingredients are moistened. Grease rack and place over meat
in cooker. Drop dumpling batter by heaping tablespoonfuls on
rack. Steam dumplings, uncovered, over medium-high heat for 5
minutes. Cover, without the sliding handles closed and without
pressure control; steam 5 minutes. Remove dumplings, rack and
meat. Combine 2 tablespoons flour and 1/4 cup water. Stir
into liquid in cooker. Cook, stirring until gravy is thickened
and smooth. Serve.

Barbecued Chicken

2 to 3 1/2 lb. chicken
2 tbs. shortening
1/2 c. chili sauce
2 tbs. vinegar
1/4 tsp. pepper
paprika
salt
1 onion, minced
1 tbs. water

Cut chicken into serving pieces. Sprinkle with paprika.
Heat cooker; add shortening. Brown chicken and then season
with salt. Combine chili sauce, onion, vinegar, water and
pepper; pour over chicken. Place cover on cooker. Allow
steam to flow from vent to release all air from cooker. Place
weight on vent pipe and cook 10 minutes at 15 pounds pressure.
Let cooker cool.

3 to 3 1/2 lb. chuck roast
3 onions, sliced
7 stalks celery, chopped
3 tbs. brown sugar
3 tbs. vinegar
1 (8 oz.) bottle ketchup
dash of Worcestershire sauce
salt and pepper

Remove the bone and as much of the fat as possible from
the roast. Bake slowly for 3 to 3 1/2 hours in a 300° oven or
45 minutes in pressure cooker. (The pressure cooker keeps the
meat moister.) Cool enough to handle and shred. Add the
remaining ingredients to the meat and cook for 1 hour on top of
stove.