2 (14 1/2 oz.) cans of chicken broth
1 C of lemon juice
1/2 C of lime juice
1/2 C cider vinegar
1/2 C olive oil
1/2 C of brown sugar, packed
1/2 C of fresh sage
1/2 C of fresh thyme, minced
2 T fresh marjoram, minced
3 t paprika
2 t garlic powder
2 t of pepper
1 t salt
2 envelopes of onion soup mix
1/4 C Dijon style mustard
2 (2 lb.) boneless turkey breasts

How to Cook It:

Place the broth, lemon and lime juice, vinegar and oil into the blender.
Add the sugar.
Place the seasonings into the blender.
Add in the onion soup and mustard and blend until well combined.
In a large resealable plastic bag put 3 1/2 C of the marinade.
Put the remaining marinade in a container and refrigerator for later use.
Add the turkey breast to the marinade, seal the bag and turn to coat the turkey well.
Refrigerate the turkey overnight.
Remove the turkey from the marinade and place in a slow cooker.
Discard the used marinade and pour the reserved marinade over the turkey.
Cover and cook on high for 4 hours or until the turkey is cooked through.

Makes 14 servings

This is much faster to prepare than a whole turkey. You may use dried herbs instead of fresh herbs if you prefer. Remove the lid as little as possible when cooking with a slow cooker. Each time you remove the lid you add 10 to 15 minutes to the cooking time.

A sit down dinner can be a part of our tradition at Christmas time. Everyone gathers around a large table and shares good memories and delicious food. Who says that every dish known to man has to be on that table? Why no enjoy your Christmas dinner buffet style.

There are benefits to buffet style dining at Christmas and other holidays. A buffet makes reaching to fill a plate much easier because there is no passing of dishes from one to another. Cleanup is much easier with a buffet and there are less leftover, if any, to try and get in the refrigerator. Buffets are also a lot of fun to put together and enjoy.

Even if you have a small space, you can set up a buffet. The main course tables can be positioned in the dining area. Desserts can stay in the kitchen displayed on the counters. Keeping drinks on the table avoids everyone clamoring for them at once and spilling them.

As the host or hostess, you and your family can serve the buffet meal or allow everyone to fill their plates as they please. If you are on a budget and have counted out servings per person, it might be better if you served portions to everyone

These items are necessary to have on hand when serving a buffet style meal. Liquid fuel or Sterno, buffet racks, serving pans, serving utensils along with paper plates, cups, napkins and plastic silverware are all a part of a buffet style dinner.

To avoid burning the food, place the serving pans into a larger pan with about an inch of water. Light the Sterno about 30 minutes before the meal is to begin to be sure that the food stays warm.

When setting the table lay out the napkins and silverware. Place the plates next to the buffet where they can be easily reached. Leave the cups next to the beverages with someone available to fill those cups when necessary.

When the first plate of food has been served, you can set down and enjoy the meal too. Your guests can serve themselves when it comes to seconds. Clean up is a breeze. Have to go boxes available for any leftover you may have. This makes it easier for guests to enjoy a treat once they get home.

The Christmas buffet is a wonderful idea to take the work and cleanup out of a holiday meal. No one will mind and in the end it means you can enjoy a few minutes of special time with them this year.

2 C of water
5 large sweet potatoes, peeled and sliced
1 C of milk
2 t of balsamic vinegar
1 t cinnamon
1/2 t of nutmeg

How to Make It:

Place the trivet into the pressure cooker.
Pour the water over the trivet.
Layer the sweet potatoes onto the trivet.
Bring the pressure cooker to high pressure and cook the potatoes 8 minutes.
Reduce the pressure quickly under cold water.
Remove the potatoes and place in a serving bowl.
Use a potato masher and mash the cooked potatoes well.
Pour the milk and vinegar over the potatoes and stir until blended in well.
Sprinkle with the cinnamon and nutmeg stirring to blend in well.

If you want something a little different from regular mashed potatoes this is the recipe you need to use. Be sure to check the directions for your brand and size of cooker when adding water as it might require a little less than what the recipe calls for.

Makes 4 servings

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1/8 t of salt
1 t of vanilla
1 t of nutmeg

How to Make It:

Lightly spray 4 custard cups with a non stick cooking spray.
In a mixing bowl blend together the milk and eggs.
Add in the cocoa and salt.
Add the vanilla and mix well with an electric mixer on medium speed.
With an electric mixer mix until combined well.
Fill the custard cups 2/3 full with the mixture.
Lay the trivet into the bottom of the cooker.
Tightly cover each cup with aluminum foil and place on the trivet.
Quickly bring the pressure up and cook for 4 minutes.
Quickly release the pressure under cold water.
Sprinkle the top of each cup with nutmeg before serving.

A basic egg custard is made from this recipe by leaving out the cocoa and adding 2 T of sugar. You can use the basic egg custard to make caramel custard by placing 1 1/2 T of brown sugar in the bottom of each custard cup before adding the custard. When the custard is cooked turn the cup upside down and let the brown sugar sauce ooze down the side of it.

Makes 4 servings

Easy Fruit Glazed Cheesecake

Ingredients:

• 1 tbsp. butter
• 4 tbsp. bread crumbs
• 2-8 oz. pkgs. cream cheese
• 3/4 cup sugar
• 1/4 cup heavy cream
• 2 tsp. vanilla
• 2 tsp. grated lemon zest
• 2 tbsp. flour
• 6 tbsp. sour cream
• 2 eggs
• 2 egg yolks
• 2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet. Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15 psi. Remove from heat and release the pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake.

Quick Rice Pudding

Ingredients:

• 1 tbsp. butter
• 1/4 cup long grain rice
• 2 cups milk
• 1 cup water
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup evaporated milk
• 1/2 tsp. vanilla
• Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and stir in the rice coating it well with butter. Pour in the two cups of milk and water. Blend in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir a little of the hot liquid from the pressure cooker into the egg mixture then return to the remaining mixture in the pressure cooker. Cook uncovered over medium heat, stirring constantly until the rice pudding begins to bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon before serving.

1 (3 lb.) pot roast
1 C of baby carrots
1 C onion, sliced
1/2 C of water
1 C dry red wine
4 potatoes
1 (16 oz.) can of whole tomatoes, including the juice
1 t salt
2 T of vegetable bouillon
2 t of Italian seasoning
2 garlic cloves, minced
1 bay leaf

How to Make It:

Coat the pressure cooker with a non stick cooking spray.
Place the roast in the cooker and brown on all sides.
Add in the carrots and onions.
Pour the water then the wine into the cooker.
Lay the potatoes around the roast in a single layer.
Add the tomatoes with their juice to the cooker.
Sprinkle the salt, bouillon and Italian season into the mixture.
Add the garlic and bay leaf.
Bring the pressure to high and cook 45 minutes then allow the pressure to fall on its own.

You may substitute sweet potatoes for the regular potatoes for something a little different. You may also use 2 C of beef broth instead of the water and wine. If you brown the meat in the pressure cooker place over medium heat and gently brown. Once the meat has been browned add the liquid and proceed as directed in the recipe.

Makes 6 servings

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C skim milk
1 C coconut milk

How to Make It:

Cover the lime leaves with and soak for 10 minutes.
The lime leaves are soaked in water for 10 minutes.
Take the lime leaves from the water, pat dry and slice.
Place the prepared lime leaves into the pressure cooker.
Add in the curry paste then lay the fish over the paste.
Smooth the fish sauce over the top of the fish.
Layer the eggplant into the cooker then sprinkle with the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook 5 minutes.
Reduce the pressure under cold water then gently stir in the coconut milk.

Any type of white fish may be used in this recipe. The curry and lime give this dish the delicious taste. If cooking fish in a pressure cooker, always use a timer. Over cooking fish can cause it to become rubbery.

Makes 4 servings

4 large sweet onions
1 C of bread crumbs
4 egg whites
1 t dried sage
1/2 t salt
1/4 t pepper
4 t Parmesan cheese, grated
2 C of water

How to Make It:

Remove the center of the onions leaving 2 layers and being careful not to penetrate the onion walls.
In a mixing bowl combine the bread crumbs and egg whites.
Blend in the sage, salt and pepper.
Stuff all the onions 2/3 full of the bread crumb mixture.
Divide the Parmesan cheese between the onions and sprinkle over the tops.
Place the trivet into the pressure cooker then add the water.
Making sure the onions do not touch the sides of the cooker put them on the trivet.
Quickly bring the cooker to high pressure and cook for 5 minutes.
Release the pressure quickly under cold water.

Pressure cookers save a lot of time. They cook at least three times faster than normal cooking and almost twice as fast as the microwave. After the recommended cooking time if your food is not done, put the lid back on and bring the pressure back up. Cook for another 3 minutes and then release the pressure again quickly.

Makes 4 servings

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

1 lb. chicken thighs, boneless and skinless
2 C of chicken broth
1/2 C of wild rice
3 garlic cloves, minced
2 C carrots, shredded
2 T of dry vegetable broth mix
4 shitake mushrooms, chopped
4 C of water

How to Make It:

Layer the chicken into the bottom of the pressure cooker.
Pour the broth over the top of the chicken.
Add the rice, garlic and the carrots.
Sprinkle in the vegetable broth mix.
Add the mushrooms then pour the water of the top.
Cook on high pressure for 20 minutes then allow the pressure to drop on its own.

When you’re under the weather nothing tastes as good as a cup of hot chicken soup. The soup is easy to fix and takes very little time to cook.

Makes 4 servings