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RECIPES - Vegetables and Soups

Baked Beans

4.2 Qt.	6/8 Qt.	Ingredients
1 lb	2 lbs.	Dried Navy Beans
or
(2 1/2 cups)	(4 2/3 cups)	(Great Northern Beans)
4 cups	8 cups	Water
3 slices	6 slices	Bacon or Salt Pork, cut in 2 in. pieces
2 Tbsp	1/4 cup	Onion, chopped
1/4 cup	1/2 cup	Molasses or Syrup
3 Tbsp	6 Tbsp	Brown Sugar
1 tsp	2 tsp	Dry Mustard
1 tsp	2 tsp	Salt
Dash	Dash	Pepper
4 servings	8 servings

1. Heat beans and water to boiling in cooker; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Drain beans, reserving liquid. Add enough water to bean liquid to measure 4 cups. Use 8 cups for 6/8-qt. recipe.
3. Stir bacon and onion into beans. Mix bean liquid and remaining ingredients; pour over beans.
4. Cover, set control to 10 PSI and cook 25 minutes after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.

Alternate Method: Soak beans in 4 cups water overnight. Use 8 cups for 6/8-qt recipe. Drain, reserving liquid. Continue as directed in step 2.

Spicy Red Cabbage

4.2 Qt.	6/8 Qt.	Ingredients
1/2 cup	1 cup	Raisins
2 Tbsp	1/4 cup	Bacon Fat, Butter or Margarine
5 cups	10 cups	Red Cabbage, shredded
1 cup	2 cups	Apples, sliced
3/4 cup	1 1/2 cups	Onions, chopped
1 tsp	1 1/2 tsp	Mixed Spices, tied in wet cheesecloth
1/2 cup	2/3 cup	Water
3/4 tsp	1 1/2 tsp	Salt
1/4 tsp	1/2 tsp	Pepper
2 Tbsp	1/4 cup	Sugar
4 servings	8 servings

1. Place all ingredients in cooker.
2. Cover, set control at 10 PSI and cook 5 minutes after control jiggles. Reduce pressure instantly.
3. Remove spices.

Hubbard Squash

4.2 Qt.	6/8 Qt.	Ingredients
2 cups	4 cups	Squash, cooked
1/2 tsp	1 tsp	Salt
Dash	Dash	Pepper
2 Tbsp	1/4 cup	Bacon drippings
2 Tbsp	1/4 cup	Brown Sugar
2 Tbsp	1/4 cup	Orange Juice
4 servings	8 servings

1. Cook squash according to chart directions.
2. Scrape squash from shell and mash it.
3. Add other ingredients and heat squash thoroughly.

Two-Minute Vegetable Plate

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 cups	1 cup	Water
1 small	1 large	Cauliflower, broken into large flowerets
1/2 lb	1 lb	Green Beans, cut in halves
4	8	Carrots, medium, quartered and cut lengthwise
1 small	1 large	Bunch Broccoli, stems cut in quarters
1 tsp	1 1/2 tsp	Salt
3 Tbsp	6 Tbsp	Browned Butter
4 servings	8 servings

1. Put water in cooker with rack.
2. Place vegetables on rack. Season with salt.
3. Cover, set control at 10 PSI and cook 2-3 minutes after control jiggles. Reduce pressure instantly.
4. Arrange vegetables on large serving plate. Serve with hot browned butter.

Vegetable Soup

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 lbs	3 lbs	Soup Meat and Bones
1 small	1 medium	Onion, sliced
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1 1/2 qt.	2 1/2 qt.	Water
1/2 cup	1 cup	Carrots, sliced
1 cup	2 cups	Canned Tomatoes
1 cup	2 cups	Green Beans, cut up
1/2 cup	1 cup	Celery, diced
4 servings	8 servings

1. Place soup meat and bone, onion, salt, pepper and water in cooker.
2. Cover, set control at 10 PSI and cook 50 minutes after control jiggles.
3. Cool cooker normally for 5 minutes, then place under faucet.
4. Remove bone and meat. Strain broth. Return broth and meat only to cooker.
5. Add vegetables
6. Cover, set control at 10 PSI and cook 5 minutes after control jiggles.
7. Cool cooker normally for 5 minutes, then place under faucet. Sprinkle with chopped parsley.

Chicken Gumbo

4.2 Qt.	6/8 Qt.	Ingredients
2 1/2 lbs	3 1/2 lbs	Chicken
1/4 cup	1/4 cup	Flour
1/2 tsp	1/2 tsp	Salt
1/4 tsp	1/4 tsp	Pepper
2 Tbsp	4 Tbsp	Fat
1/4 cup	1/2 cup	Onion, chopped
1 Tbsp	2 Tbsp	Parsley, chopped
1 1/2 Tbsp	3 Tbsp	Pimento, chopped
1 1/4 cups	2 1/2 cups	Tomatoes
3 cups	5 cups	Water
1 tsp	2 tsp	Salt
1 cup	2 cups	Okra
3/4 cup	1 1/2 cups	Rice, cooked
4 servings	8 servings

1. Cut chicken into pieces for serving and dredge in flour, salt and pepper.
2. Brown well in cooker with onion in hot fat.
3. Add parsley, pimento, tomatoes, water and salt.
4. Cover, set control on at 10 PSI and cook for 25 minutes after control jiggles. Cool cooker normally for 5 minutes and then place under faucet.
5. Add okra and cooked rice and simmer 5 minutes.

Clam Chowder

4.2 Qt.	6/8 Qt.	Ingredients
1/4 lb	1/2 lb	Salt Pork, diced
1/2 cup	1 cup	Onion, sliced
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
2 1/2 cups	4 cups	Water
1 1-lb. can	2 1-lb. can	Tomatoes
1 cup	2 cups	Potatoes, diced
1 6 1/2-oz. can	2 6 1/2-oz. cans	Clams
4-6 servings	8-12 servings

1. Cook and stir salt pork in cooker until pork is crisp. Pour off excess fat.
2. Add onion, salt, pepper, water, tomatoes (with liquid) and potatoes. Break up tomatoes.
3. Cover, set control at 10 PSI and cook 6 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Add clams (with liquid). Bring to a boil and cook uncovered for 2 minutes. Sprinkle with thyme.

 

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