Spareribs and Sauerkraut

2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced

Directions: Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer’s directions. Serve immediately.

Spareribs and Sauerkraut

2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced

Directions: Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer’s directions. Serve immediately.

Garlic Studded Pork Loin with Vegetables

• 2 pound boneless pork loin top roast, well trimmed
• 4 to 6 small cloves garlic
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups water
• 1 bay leaf
• 1 medium onion, quartered
• 3 carrots, 1-inch diameter, cut into 2-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 3 medium russet potatoes, cut into quarters
• 3 tablespoons butter

Cut 1 1/2-inch-deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending upon your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper, adding a little pinch in the garlic holes as well. In 6- or 8-quart Presto® pressure cooker, brown meat in vegetable oil over medium high heat. Brown on all sides. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack. Be sure that the meat doesn't exceed the 2/3 full marking in the cooker.

Close pressure cooker cover securely. Place regulator on vent pipe and cook 30 minutes with pressure regulator rocking slowly. Quick cool the cooker and remove meat. Place the vegetables and potatoes on rack. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Add butter. Close pressure cooker cover securely. Place regulator on vent pipe and cook another 5 minutes with pressure regulator rocking slowly. Quick cool the cooker. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened.
Makes 4 servings

Southern Stuffed Ham Steaks

• 1 1/2 cups chopped fresh spinach OR 1 (10-ounce) package frozen spinach**
• 1 1/2 cups chopped fresh collard greens OR 1 (10-ounce) package frozen collard greens**
• 1 1/4 cups chopped onion
• 1/2 cup chopped celery
• Crushed dry red pepper, to taste
• 1/4 teaspoon salt
• 1/3 cup instant mashed potato flakes
• 2 ham steaks (1 to 1 1/2 pounds each, cut about 1-inch thick)
• 1 1/2 cups water

Mix together spinach, greens, onion, celery, red pepper, salt, and potato flakes. If necessary, trim ham steaks to fit into a 6-quart Presto® pressure cooker. Pour water into pressure cooker. Place one ham steak on rack or in steamer basket in pressure cooker. Spread spinach mixture evenly over the ham steak. Place the other ham steak on top of the spinach mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove ham to heated platter and slice.
Makes 8 servings

**If using frozen products, defrost and press to remove excess water.

Lancaster Soup 'n Dumplings

• 1 (13 3/4-ounce) can chicken broth or 1 3/4 cups
• 2 pounds pork shoulder with excess fat removed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
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• 1 pound cabbage, shredded
• 1 cup chopped onion
• 1/2 cup chopped fresh tomato
• 2 teaspoons paprika
• 1 (4-ounce) can sliced mushrooms, including liquid
• 4 cups water

Place chicken broth, salt, pepper, and cooking rack or steamer basket in a 6-quart Presto® pressure cooker. Place pork on rack or in basket. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 30 minutes, at 15 pounds pressure, with regulator rocking slowly. (Meanwhile, prepare DUMPLINGS.) Cool pressure cooker at once. Remove pork and cooking rack or basket and set aside, reserving liquid. When meat is cool, remove from bones and add to reserved liquid. (This may be done a day ahead.) When ready to prepare soup, put meat and reserved broth in pressure cooker. Add cabbage, onion, tomato, paprika, mushrooms, and water to meat mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add dumplings and cook as directed in dumpling recipe.
Makes 8 servings

Dumplings

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon caraway seeds
• 1 tablespoon shortening
• 2 tablespoons chopped fresh parsley
• 1 egg, beaten
• 1 (8-ounce) carton plain yogurt

Mix flour, baking powder, baking soda, salt, and caraway seeds in mixing bowl; cut in shortening. Add chopped parsley. Mix together egg and yogurt; add to flour mixture and mix until just moistened. When soup is finished, drop mixture by rounded tablespoonful onto top of simmering soup. Do not use pressure cooker cover. Steam, uncovered, for 25 minutes over medium heat. Serve 1 dumpling in each bowl of soup. Accompany with extra yogurt, if desired.
Makes 8 dumplings

Spareribs with Barbecue Sauce

• 3 pounds spareribs, cut into serving pieces
• Salt and pepper
• Paprika
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 cup catsup
• 2 tablespoons vinegar
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon chili powder
• 1/4 teaspoon celery seed
• 1 1/2 cups water

Season ribs with salt, pepper, and paprika. Pour vegetable oil into Presto® pressure cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed, and water. If desired, stir in 1/4 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord.
Makes 6 servings