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Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(

Last post Jan 15, 2013 7:46 PM by Mumsy76 . 30 replies.


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  • Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    I can not find the recipe book for the mirro-matic pc & need to make a couple of the recipes in the next couple of days. I tried a web search to download the manual & it kept freezing up the puter.
    Need the recipe for porkchops & saukraut & potatoes& for making the beef roast & if anybody has any recipes for the pc to share, please do. I've made Rona's beefstew a few times & it is a favorite. I have looked everyplace for the book & now I'm thinking it got mixed up with the magazines & newspapers & got recycled!
    Thanks everyone-I appreciate your help & kindness.
    Marie
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Posted by: moly Posted on: 1/23/2006 6:01:55 PM
    #R7047708
    Susy,
    Haven't tried this one myself but it is from Mirromatic and they are certainly an old stand-by in PC's. Let us in on the recipe you finally cobble together.
    Herbed Pot Roast

    Recipe By :Mirro-Matic
    Serving Size : 6 Preparation Time :1:15

    2 pounds beef pot roast -- 3-4 inches thick
    2 tablespoons fat
    2 cups canned tomatoes
    1/4 cup dry red wine
    3/4 cup onions -- chopped
    1/4 cup carrots -- finely chopped
    1/4 cup celery -- finely chopped
    1/2 teaspoon garlic -- minced
    1 teaspoon salt
    1/2 teaspoon oregano
    1/2 teaspoon basil
    1/4 teaspoon pepper
    2 tablespoons flour
    1/4 cup water

    Brown meat in fat in pressure cooker. Add remaining ingredients except flour & water. Cover, set control at 10# & cook 45-60 minutes after control jiggles. Cool cooker normally for 5 minutes, then quickly under cold water. Remove meat from cooker. Mix flour & water together; add & cook until thickened, stirring constantly.

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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Beef Stew
    From Mirro-Matic Pressure Pan cookbook 1961

    Ingredients for 6 quart cooker
    Beef (1 ½” pieces) 3 lbs.
    Fat ¼ cup
    Salt 2 tsp
    Pepper ½ tsp
    Paprika ½ tsp
    Water 1 ¾ cups
    Onions, chopped 1 cup
    Carrots, bite size 8
    Potatoes, bite size 8

    1. Season meat on all sides & brown well. Add water.
    2. Cover, set control and cook for 12 min. after control jiggles.
    3. Cool pan normally 5 min then reduce pressure instantly. Add onion, carrots and potatoes.
    4. Cover, set control and cook for 8 minutes after control jiggles.
    5. Reduce pressure instantly.
    6. Make broth into a gravy.

    Gravy
    Stock (liquid from cooked meat) 3C.
    Flour 6 tbls.
    Cold Water 2/3 cup
    Seasonings to taste.
    1. Blend flour and cold water together until it is smooth.
    2. Gradually add to the stock, stirring constantly.
    3. Cook over medium heat, stirring until gravy is smooth & thickened.
    4. We season with Worcestershire sauce, salt and pepper as needed.



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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Posted by: OGMer Posted on: 10/18/2002 2:57:53 PM
    #R710085
    Pork Chops & Browned Rice

    Recipe By :Mirro
    Serving Size : 4 Preparation Time :0:45


    4 pork chops -- cut 1/2" thick
    1 tablespoon fat -- (bacon grease is good)
    1 cup rice -- uncooked
    2 cups canned tomatoes
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon chili powder
    2 tablespoons chopped onions
    3 tablespoons chopped green bell pepper
    1 cup water

    Brown pork chops in hot fat in 4-quart pressure cooker. Remove chops from cooker. Place rice in hot fat. Stir constantly until well-browned. Add tomatoes, seasonings, onion & pepper. Stir well. Add pork chops & water. Cover, set control to 10 pounds & bring up over moderated heat. Cook 12 minutes after control jiggles. Cool normally for 5 minutes, then place under cold running water until pressure is released.

    NOTES : To double, use 6-8 quart cooker & double all ingredients.
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=220024614301&category=378
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Swedish Meat Balls (Pressure Cooker)
    1 pound (2 lb) Ground beef
    1 cup (2 cup) Bread crumbs, fine
    1 (2) Eggs
    1/2 cup (1 cup) Milk
    2 tablespoons (1/4 cup) Onion, minced
    1 teaspoon (2 tsp) Salt
    dash (1/4 tsp) Black Pepper
    1/8 teaspoon (1/4 tsp) Nutmeg
    2 tablespoons (4 TBS) Fat
    3/4 cup (1 1/2 cups) Water




    NOTE: amounts given are for 4 servings (4 Qt. cooker). Those in parentheses () are for 8 servings (6 Qt cooker).
    Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg. Form into balls 1 1/2-inches in diameter, using as little pressure as possible. Brown well in fat in cooker. Place meat balls on rack. Add water. Cover, set control and cook for 4 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. To serve, remove meat balls to hot platter and thicken gravy.

    For gravy: 4 Qt. cooker: Blend 2 TABLESPOONS all-purpose flour into 1/3 cup cold water until smooth. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened. 6 Qt. cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock.

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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Flank Steak with Dressing
    2 pounds (4 lbs) Flank steak
    Dressing
    3/4 cup (1 1/2 cups) Sausage meat
    1 (2) Apples -- peeled & sliced
    1 1/2 cups (3 cups) Dried bread crumbs
    1 tablespoon (2 TBS) Onion, minced
    1/4 teaspoon (1/2 tsp) Salt
    3 tablespoons (6 TBS) Fat
    3/4 cup (1 cup) Water




    Note: amounts given are for 1 flank steak - 4 Qt. cooker, 4 servings. Those in parenthesis () are for 2 steaks - 6 Qt. cooker, 8 servings.
    Heat sausage in fry pan. Pour off excess fat. Add the remaining stuffing ingredients, (not the fat or water). Trim edges of steak and sprinkle with salt and pepper. Spread dressing over flank steak, roll it up loosely and tie it securely. Brown steak on all sides in fat in cooker. Add water, cover, set control and cook for 35 minutes after control jiggles. Cool cooker normally for 5 minutes and then place under faucet. Thicken gravy. GRAVY: Blend 2 TABLESPOONS (6 TBS) all purpose flour with 1/3 cup (1 cup) water until smooth. Gradually stir into 1 cup (3 cups) boiling stock, stirring constantly. Cook over medium heat, stirring, until gravy is smooth and thickened.
    Serves 4.

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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Corned Beef and Cabbage in the Pressure Cooke
    From: The Mirromatic Speed Pressure Cooker cookbook, 1972
    Yield: 4-8 serving

    Measurements are for a 4 Qt. cooker, those in parentheses are for a 6 Qt. cooker.

    2 lb (4 lb) Corned beef brisket *
    3 cups (4 cups) Water
    4 (8) Carrots
    4 (8) Potatoes
    1 small (1 medium) Head cabbage cut in quarters
    4 (8) Onions, whole

    Corned beef should be 3-4 inches thick. Bulk corned beef out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.

    Place corned beef in cooker and add water. Cover, set control, and cook for 45 minutes after control jiggles.

    Cool cooker normally for 5 minutes then place under faucet to cool until the pressure drops. To be sure tilt the control with a fork. Pressure is released when no more steam or hiss comes from the vent.

    With the cooker OFF the heat, remove the lid. Wipe the inside of the lid with a paper towel to dry any moisture from the gasket.

    Add whole carrots, potatoes cabbage and onions to pot.

    Cover, set control and cook for 8 minutes after control jiggles. Reduce pressure instantly. (This means to put the pot under cold running water to reduce the pressure. Make sure all pressure is released before you remove the control.)

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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(

    Ingredients:
    Found this recipe in an old Mirro Aluminum Cookbook. Don't know if you own a pressure cooker.

    1 salted corned beef tongue (3 to 3-1/2 lbs.)
    4 cups cold water
    1 onion, sliced
    1 carrot, sliced
    1 tsp. caraway seed


    Directions:
    1. Wash beef tongue. Cover with water and let stand overnight. Drain.
    2. Place in Mirro-Matic pan(pressure cooker). Add water, onion, carrot, and caraway seed.
    3. Cover and cook at 10 lbs. for 60 minutes after control jiggles.
    4. Reduce pressure normally. Skin beef tongue, strain liquids and cool. Return tongue to liquid until thoroughly chilled. Note: This method is recommended if tongue is to be sliced cold. If tongue is served hot, cabbage, carrots, onions and potatoes may be boiled in liquid. Return tongue to liquid only long enough to reheat.


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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Quick Savory Meat Loaf (for Pressure Cooker)
    Source: ComputerEase
    Serves 4 to 6

    1 1/2 pounds ground beef
    2 cups dry bread crumbs
    1 eggs, beaten
    1 cup milk
    1 onion, chopped
    2 teaspoons salt
    1/4 teaspoon pepper
    1 tablespoon catsup
    1 tablespoon horseradish
    1 tablespoon oil
    1/2 cup water

    Combine all ingredients except oil and water. Mix well. Form into flat loaf that will fit loosely in Cooker. Wrap in wax paper and chill several hours in refrigerator (this prevents meat loaf from breaking apart while cooking). Heat Cooker and add oil. Brown loaf on both sides, turning carefully. Add water. Close cover securely. Cook 20 minutes. Cool Cooker at once.
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Pressure Cooker Fried Chicken

    Ingredients:
    2-3 lbs. chicken, cut up
    1/3 c. plain flour
    2 tsps. salt
    Dash pepper
    1 1/2 tsp. paprika
    1/4 c. shortening or butter
    1 c. water

    Directions:
    Mix flour, salt, pepper & paprika; coat chicken pieces. Brown in hot shortening in cooker. Add water. Replace the chicken on a rack in the cooker. Cover; set control at 10 & cook 15 minutes after control jiggles. Cool cooker normally 5 minutes, then place under cold faucet. Place chicken under oven broiler for a few minutes to crisp.

    6 servings
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Veal or Lamb Stew with Dumplings
    1 1/2 pounds (3 lbs) veal or lamb cut in 2-inch cubes
    3 tablespoons (5 TBS) fat
    1 teaspoon (2 tsp) salt
    dash (1/4 tsp) pepper
    1/2 (1) bay leaf
    1 1/2 cups (3 cups) water
    4 md (8 med) onions
    4 md (8 med) carrots
    Dumplings
    1 1/3 cups (2 2/3 cups) flour, sifted
    1 teaspoon (2 tsp) salt
    2 teaspoons (4 tsp) baking powder
    1 (2) eggs
    1/2 cup (1 cup) milk

    Note: amounts given are for 4 Qt. cooker, 4 servings and those in parenthesis () are for 6 Qt. cooker, 8 servings.
    Brown meat in hot fat in cooker. Add salt, pepper, bay leaf and water. Cover, set control and cook for 8 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. Add onions and carrots. Wipe inside of lid with paper towels to remove excess moisture. Cover cooker, set control and cook for 8 minutes after control jiggles. Reduce pressure instantly.

    Dumplings: Sift flour with baking powder and salt. In a separate bowl, beat egg(s); add milk. Combine mixtures. Drop dumpling batter from spoon over the meat. Cook uncovered 5 minutes. Cover, steam 5 minutes without control on vent. Remove dumplings to a hot platter. Thicken gravy.

    Gravy: Blend 2 tablespoons (6 TBS) all-purpose flour with 1/3 cup (1 cup) cold water until smooth. Gradually stir into 1 cup (3 cups) boiling stock, stirring constantly. Cook over medium heat, stirring, until gravy is smooth and thickened.
    Serves 4.
    Source: Mirromatic Speed Pressure Cooker cookbook

    NOTE: Different cookers' controls react differently when pressure is achieved. The Mirro control jiggles while another cooker may give off an intermitten hiss. You must know how your control reacts to accurately time your dishes.


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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Thank you!!!
    I appreciate your help so much.
    The recipe for the pork chops had saukraut & brown sugar & potatoes.
    Marie
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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    Apple, Yam & Sauerkraut Pork Chops

    Ingredients
    2 Tbl. Vegetable Oil
    4 Pork Loin Chops (3/4")
    1/2 Tsp. Salt
    1/4 Tsp. Pepper
    3 Medium Sweet Potatoes, peeled, cut into 2" cubes
    3 Hirsch's apples, peeled, cored & halved
    1 Lb. Sauerkraut, drained

    Sauce:
    1/2 C Hirsch's Cider
    1/2 C Brown Sugar
    2 Tsp. Cinnamon

    Directions

    Heat oil in 6 quart pressure cooker over high heat. Sprinkle chops with salt and pepper. Brown chops in oil 4-6 minutes, turning once. Remove. Place sweet potatoes in bottom of pressure cooker. Layer pork chops, apples, sauerkraut. In small bowl, mix cider, brown sugar and cinnamon. Mix well and pour over chops. Do not fill pressure cooker more than 2/3 full. Lock lid and bring to full pressure at 15 lbs. When regulator begins to rock, reduce heat to medium and cook 10 minutes. Cool by placing under cold water until steam escapes and pressure is completely reduced. 4 Servings.


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  • RE: Pressure cooker recipes for MirroMatic Cookers-LOST BOOK & recipe :-(
    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.

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