Fagor America FAGOR SPLENDID PRESSURE COOKER Barbeque Sauce, Chile Con Carne, Cucumber Soup

INTERIOR 24/10/03 12:49 Página 21

1 teaspoon black pepper 1/4 cup brown sugar

Directions

Place tomatoes in large saucepan and boil for 25 minutes uncovered.

Allow cooling slightly then running through a food mill or sieving to remove skins and seeds.

In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until ten- der. Place the sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid burning. Ladle into Jars. Cap and seal. Place in canner with just enough water to cover jars. Process for 20 minutes / high pressure setting.

Barbeque Sauce

Servings: 4 pints

Headspace: 1 inch

Time: 20 minutes / high pressure setting Ingredients:

1 1/3 cup peeled, chopped onions

1 cup chopped celery

1 teaspoon of salt

1 1/4 teaspoon paprika

3 tablespoons mustard

3 tablespoons Worcestershire sauce

2 cups tomato paste

2 cups ketchup

22 oz. Water

2/3 cup distilled white vinegar 2 cups brown sugar

Directions:

Combine all ingredients into a stockpot and bring to a boil. Lower heat and sim- mer for about

30 minutes, stirring constantly. Once sauce has thickened, ladle into jars. Cap and seal. Place in canner with just enough water to cover jars. Process for 20 minutes / high pressure setting.

Chile Con Carne

Servings: 4 pints

Headspace: 1 inch

Time: 90 minutes / high pressure setting Ingredients:

1 1/4 cups dried red kidney beans

2 1/4 cups water

2 teaspoons salt

1 1/4 lbs ground beef

1 small chopped onion

1 small chopped pepper 1/4 teaspoon black pepper 2-3 tbsp chili powder

3 1/4 cups crushed tomatoes Salt & Pepper to taste

Directions:

Wash beans thoroughly and place them in a 2qt saucepan. Add cold water to a level of 2 – 3 inches above the beans and soak overnight. Drain and discard water.

Combine beans with water and lightly sea- son with salt & pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Drain and discard water. In a separate ski- llet, brown ground beef, onions, and pep- pers. Drain off fat and add to beans with remainder of ingredients. Add 1 cup of water. Simmer for an additional 5-10 minu- tes. Cap and seal. Place in canner with just enough water to cover jars. Process for 90 minutes / high pressure setting.

Cucumber Soup

Servings: 4 pints

Headspace: 1 inch

Time 40 minutes/ high pressure setting Ingredients

2 medium onions, peeled and cut into chunks

1/4 cup margarine

3 pounds cucumbers, peeled, seeded, and cut into chunks

6 cups water

6 chicken bouillon cubes

3 teaspoons mixed fine herb spices

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