Elite EPC-678SS Use and Care Manual download pdf (Page 31)

RECIPES

CORNISH HENS BRAISED IN WHITE WINE

SERVES 4

Ingredients

2 tablespoons olive oil

2 Cornish hens, trussed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon thyme

1/2 teaspoon basil

1 tablespoon minced parsle

1 tablespoon flour

1/2 cup dry white wine

1/2 cup chicken stock

1/4 lb mushrooms, cleaned and sliced

Directions:

- In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle

them with salt and pepper, thyme, basil and parsley. Stir in the flour, and then pour in the wine

and stock. (Follow the Browning/Sautéing instructions on Page-6 of this manual.)

- Lock the lid in place and program to cook for 40-minutes. When cooking is complete, use the

Quick or Natural release method and remove the lid. Serve with rice or a salad if desired.

ORANGE-FLAVORED CANDIED YAMS

SERVES 4

Ingredients

1 cup orange juice

2 large sweet potatoes (yams)

Salt, to taste

1/2 cup brown sugar

1 teaspoon grated orange zest

2 tablespoons butter

Directions:

- Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half

lengthwise. Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt,

brown sugar and orange zest. Dot with butter.

- Lower the steamer basket into the pressure cooker.

- Lock the lid in place and press the POTATOES button. When cooking is complete, use the

Quick or Natural release method and remove the lid.

- Lift out the sweet potatoes.

- Boil down the sauce until thickened and pour over the sweet potatoes.

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Elite EPC-678SS Use and Care Manual Page 31