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Lemon Herbed Chicken

Source: National Presto Industries1 (3 pound) chicken, cut up
Salt and pepper
2 to 4 tablespoons vegetable oil or olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 cup chicken broth
1/4 cup lemon juice
1 cup chopped parsley
1/2 cup chopped celery leaves
2 teaspoons chopped fresh oregano or 1 teaspoon dry oregano
1 teaspoon chopped fresh basil or 1/2 teaspoon dry basil
1 cup pitted black olives
2 tablespoons flour
2 tablespoons cold waterSprinkle chicken with salt and pepper.Heat oil in a 4- or 6-quart Presto pressure cooker. Saut? onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside.Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat.Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.Makes 4 to 6 servings.

London broil with mushroom gravy
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Moroccan roasted chicken
Moroccan "Roasted" Chicken 3 pounds chicken pieces 1 1/2 cups chicken stock 2 teaspoon Hungarian paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 tsp cayenne pepper 1 tablespoon ground coriander 6 cloves minced garlic 1 lemo (Upload by user)

Pork chops and browned rice
Pork Chops and Browned RiceRecipe by MirroServing size: 44 pork chops, cut 1/2 inch thick1 tablespoon fat (bacon grease is good)1 cup uncooked rice2 cups canned tomatoes1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon chili powder2 tablespoons chop (Upload by user)

Pork with rosemary and apples
Pork with Rosemary and ApplesRecipe courtesy of Robin McKenzie, Kuhn Rikon Corporation3 1/2 pounds pork shoulder roast, room temperature2 tart apples, peeled and quartered1/2 cup dry white wine5 cloves garlic, peeled3 sprigs fresh rosemary3 tablespoons Dijon mu (Upload by user)

Pumpkin cheesecake
Pumpkin CheesecakeBefore starting this, ensure that your pressure cooker is big enough for a 7 inch springform pan.This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season. You`ll love the cinnamon added to the whipped cream topping.uPecan (Upload by user)

Souper stroganoff
Souper Stroganoff1 to 1 1/2 pound sirloin, cut into pieces or strips Chopped onion (as much as desired) 1 (10 3/4 ounce) can golden mushroom soup 1 soup can water 1 (4 ounce) can mushroom stems and pieces Cooked wide egg noodles (at least 8 ounces) 1 cup sour crea (Upload by user)

Split pea soup
Split Pea Soup1 pound yellow split peas, picked over and rinsed1 large onion3 or 4 small carrots3 stalks celery1 heaping tablespoon salted herbsPepper to taste6 cups water1 package kielbasa, cut up bite sizePut ingredients in pressure cooker (add peas l (Upload by user)