Penrod Chili Sauce (canned)

Penrod Chili Sauce

This is great for making tacos or burritos.

12 large ripe tomatoes
4 apples (and kind)
4 onions
3 cups cider vinegar (white will work too)
3 cups sugar
2 Tbs. salt
1 tsp each of cloves, ginger, and cinnamon

Chop tomatoes, apples and onion in your food processor.  Combine and boil down until it reaches the thickness you like.  Stir once in awhile and use a thick pan so it doesn't burn.  Process for about 20 minutes in 1/2 pint jars. 

To make Tacos: use a 1/2 pint jar of chili sauce, 1 can of tomato sauce, and 1 lb of hamburger. 

Mandarin Sauce (canned)

Canned Mandarin Sauce

8 cups peeled and chopped tomatoes
2 cups chopped onion
1 can (11 oz) mandarin oranges, undrained
2 cans (20 oz) pineapple tidbits, drain and save juice
4 cups chopped green and red pepper (about 1 extra large pepper of each color)
5 cups sugar
2 cups cider vinegar
1/2 c. soy sauce

Combine all but the pineapple juice and bring to a boil until the onions are translucent.   Add 3/4 c. cornstarch to the pineapple juice, then add to the cooked mixture and let it thicken.  Poor into clean bottles. 

Process pints 35 minutes in water bath.
YieldsL 12 pints

--Serve over pan fried chicken breasts and white rice. 

Winter Squash in the Pressure Cooker

 

Squash

Butter

Brown sugar

 

 

Cut the squash into pieces that are about 4"x4".  Add 1 cup water (for 6 quart pots) or 1 1/2 cups water (for 8 quart pots) and set the squash pieces on top of the trivet or a steaming rack.  Set the pressure cooker on high for 11 minutes.  Quick release after the time is up. 

 

Spread with butter and brown sugar on top while still warm. 

 

Note: The squash used in the picture is a banana squash.

Seasoned Brown Rice (pressure cooker)

Seasoned Brown Rice

2 c. brown rice
2 1/2 c. hot water
2 Tbs. butter (divided)
2 tsp. dried basil
3 tsp. chicken bouillon , or 3 cubes
1 tsp. onion powder
1/4 tsp garlic powder (generous 1/4)
1/4 tsp. salt
1/8 tsp. oregano

Press saute button on the pressure cooker.  After it is hot, add 1 tbs. butter and the rice. Saute the rice for about 4-5 minutes.  Add the water, 1 tbs. butter, and the spices.  Pressure cook on high 15 minutes.  Let the pressure release naturally.  

Garlic Chicken with Sun Dried Tomatoes (pressure cooker)

Garlic Chicken with Sun Dried Tomatoes

2 lbs. fresh chicken breasts, sliced across the breast so they are thin, and cut into serving sizes
2 cloves garlic
3 tbs. oil
1/2  tsp. salt
2 tsp. Italian Seasoning
1/2 c. chicken broth (1/2 c water and 1/2 tsp. chicken bullion)
3/4 c. whipping cream
1 tsp. Lawry's season salt
1/2 c. fresh Parmesan, grated
1-2 c. fresh spinach, chopped
1/2 c. sun dried tomatoes, chopped

Put the chicken in a Ziploc baggie and pound with a meat tenderizer.  Mix together the oil, garlic, salt, and Italian Seasoning and rub it all over the chicken. If your electric pressure cooker has the saute feature, turn it on and wait a few minutes for it to heat up.  Brown the chicken pieces on both sides.  When they are browned, add in the chicken broth and scrape the pieces off the bottom of the pan.  Set the pressure cooker to high pressure and cook 4 minutes.  Do a quick release once done.

Open pressure cooker and add in the cream and the seasoning salt.  Turn the pressure cooker back on to Saute.  Stir together well and let the cream reduce by half, about 5 minutes.  Add in the Parmesan cheese and stir until it's melted.  Add in the spinach and tomatoes and let it simmer for about 2 minutes.

Serve over your favorite pasta!

Cheese Tortellini Soup in the Pressure Cooker

This recipe is from my friend Tawna Fuller.  She does it in the crockpot. I converted it to just be made on the stovetop (because I never think far enough ahead to do anything in the crockpot), and recently I had great success making it in my Instant Pot. 

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can tomatoes, stewed or diced (or 1 quart bottled tomatoes, blended)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
1 (19 oz, about 4.5 cups) bag frozen cheese tortellini
*Fresh grated parmesan for garnish (optional)

Set the instant pot to sauté.  Brown the hamburger with the onion and the garlic cloves.  Drain the grease.  Cancel the sauté setting.  Add all the other ingredients into the Instant Pot EXCEPT the tortellini and the fresh parmesan.  Set pressure on high for 5 minutes and seal it up.  It will take a long time to come to pressure!  In the meantime, cook the tortellini according to package directions.  When the timer goes off, do a quick pressure release.  Add the cooked tortellini just before serving.  Sprinkle with parmesan.

Note: I have also added the frozen tortellini to the hot cooked soup (after it has de-pressurized) and changed the setting to boil to cook the tortellini for three minutes.  This will save a pan to have to clean up. 
**I hate mushrooms, therefore I have never used them in this soup! But I left them in the recipe because I am sure there are plenty of people (like my husband) who would love them.

Penne Ham Skillet

1 (16 oz)  penne pasta, cooked
2 Tbs. olive oil
 3 tablespoons butter
3 cups cubed, cooked ham
2 cloves garlic
1 medium onion, chopped
1 sweet red pepper, chopped small
1/4 cup fresh parsley (dried is ok)
1 1/2 teaspoon fresh basil or 1/2 teaspoon dried
1 1/2 teaspoon fresh oregano, or 1/2 teaspoon dried
1 can chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan

- heat oil and butter. Add ham, red pepper, and onion. Cook 4-6 minutes. Add garlic and herbs, Cook 1-2 minutes longer.
-stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered 10 to 15 minutes, (or until liquid reduced to half.)
-add pasta, toss to combine. Sprinkle with Parmesan cheese.