Presto Electric Pressure Cooker manual Artichokes ’N Sauce, Maple Glazed Sweet Potatoes

		ARTICHOKES ’N SAUCE
1	cup water	3 artichokes
1	tablespoon vegetable oil

Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Serve with your choice of the following sauces.

Nutrition Information Per Serving	3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol

GARLIC SAUCE — Combine 1⁄4 cup margarine, melted and 2 cloves minced garlic. Serve warm.

HERB YOGURT — Combine 1 cup plain yogurt, 1⁄4 cup finely chopped carrots, 1⁄2 teaspoon dill weed, and 1⁄4 teaspoon salt. Serve chilled.

ITALIAN SAUCE — Combine 1⁄2 cup mayonnaise and 1⁄4 cup Italian style salad dressing. Serve chilled.

MAPLE GLAZED SWEET POTATOES

3	sweet potatoes, peeled, cut	1	tablespoon melted
	into 1 to 11⁄2-inch chunks		margarine
3⁄4	cup maple flavored syrup	1⁄2	teaspoon salt
1⁄2	cup water

Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving6 servings 125 Calories, 2 g Fat, 0 mg Cholesterol

FRESH AND FROZEN VEGETABLE TIMETABLE

When using the vegetable timetables on pages 26-28, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated.

TO PREVENT OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.

If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.

Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.

For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.

FOR FRESH AND FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

FRESH VEGETABLE TIMETABLE

		CUPS OF- Cooking Time
Vegetable	Size	LIQUID	(minutes)
Artichoke	Whole, 6 to 8 ounces	1		10
Asparagus	Stems cut into	1	0	– 1
	1-inch pieces
Beans (green, wax)	Whole or sliced	1	1	– 3
Beets	Whole, 21⁄2-inch	11⁄2	15	– 16
	diameter
Broccoli	Flowerets	1	0	– 2
Brussels Sprouts	Small, 1-inch	1	1	– 3
	diameter

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