EDITH ADAMS’

COOKING UNDER PRESSURE 27

PORK LOIN ROAST
See rules for roasting on page 17.

1 tablespoon fat

4 pounds loin roast
Sage and pepper

1 medium onion, sliced

2 tablespoons liquid

Heat fat in cooker. Brown roast well on-

all sides. Season with sage, pepper and sliced
onion. Add liquid. Cook at 15 pounds pres-
sure for 45 minutes.

STUFFED PORK CHOPS

6 chops, cut 14% inches thick

1 cup dry bread crumbs

4 stuffed olives

3 tablespoons celery, chopped

2 tablespoons onion, chopped

1 teaspoon salt
lg teaspoon pepper

2 tablespoons fat

1 tin condensed mushroom soup

Have butcher cut pockets in thick pork
chops. Stuff pockets with mixture of toast
cubes, chopped olives, celery and onions.
Heat cooker with fat and brown the chops
thoroughly on all sides. Pour soup over
chops. Cook at 15 pounds pressure for 20
minutes. ;

BRAISED PORK CHOPS WITH >
BROWNED POTATOES

4 thick pork chops
Salt and pepper
2 tablespoons fat
4 large potatoes, cut in halves

Season chops well with salt and pepper.
Heat fat in cooker and brown chops on both
sides. Place potatoes directly on bottom of
cooker with meat. Add 2 tablespoons water.
Cook at 15 pounds pressure for 15 minutes.

BRAISED PORK STEAKS WITH
APPLE JELLY

2 pork shoulder steaks
2 tablespoons flour
2 tablespoons fat
Salt and pepper
3 large apples, pared, cored and cut in
half
1% glass apple jelly
1% cup boiling water
Dredge pork shoulder steaks in flour and
brown in hot fat in bottom of cooker. Sea-
son with salt and pepper. Dissolve the jelly
in % cup boiling water. Add the dissolved
jelly and apple halves and cook at 15 pounds
pressure for 15 minutes. To serve, arrange
apples around steaks on platter. Serves 4.

RUSSIAN PORK TENDERLOINS

2 pork tenderloins

2 tablespoons bacon dripping
1 small onion, minced

1 cup sour cream

Cut tenderloins into four and flatten by
pounding, or have the butcher “French” them.
Brown in fat in pan. Also brown onion.
Pour in sour cream. Cover and cook at 15
pounds pressure for 15 minutes. Serves 4 to

6.

STUFFED SPARERIBS

2% pounds spareribs
1 cup bread crumbs
2 tablespoons butter or fat
2 cups finely chopped celery
4 teaspoon salt
Pinch of pepper
'% cup cold water
YZ tablespoon chopped onion
1% teaspoon sage

Make a dressing from all the ingredients.
Wipe off the spareribs, season with salt and
pepper and pack dressing in the ribs. Roll
and tie securely. Add % cup water and cook
at 15 pounds pressure for 20 minutes. If
desired when cooker is opened, spareribs may
be placed in a: hot oven for a few minutes
to brown. |

BARBECUED SPARERIBS

2 pounds spareribs

1 tablespoon fat
Salt and pepper

1 onion, minced

1 cup tomato puree

lg teaspoon cayenne

1 teaspoon chili powder

1% cup brown sugar

2 tablespoons barbecue sauce or 1 tea-
spoon Worcestershire sauce and 2
tablespoons vinegar

14 cup water

Cut spareribs into serving pieces. Heat
fat in cooker. Brown ribs on both sides.
Season with salt and pepper. Mix other in-
gredients and pour over ribs. Cook at 15
pounds pressure for 20 minutes.

SPARERIBS, GERMAN STYLE

2 pounds spareribs
2 tablespoons fat
Salt and pepper
4 cups sauerkraut
2 tablespoons brown sugar

Cut ribs into serving pieces. Heat fat in
cooker and brown meat on both sides. Sea-
son well. Place sauerkraut over ribs and
sprinkle with brown sugar. Cook at 15
pounds pressure for 20 minutes.