| POTATO SOUP |
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1 | tablespoon vegetable oil | 1⁄4 | teaspoon dried basil |
1 | cup finely chopped onions |
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1⁄2 | cup finely sliced celery | 1 |
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4 | cups peeled, diced potatoes |
| skim milk |
3 | cups chicken broth |
| Salt |
1⁄4 | teaspoon white pepper |
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Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add all remaining ingredients except evaporated skim milk to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth. Return to pressure cooker and stir in evaporated milk. Season to taste with salt.
Nutrition Information Per Serving |
| 6 servings | |
160 Calories, 2 g Fat, 2 mg Cholesterol |
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| ZESTY HOMEMADE CHILI | ||
2 | pounds ground beef | 1⁄2 | teaspoon oregano |
1 | large onion, chopped | 1 | teaspoon ground cumin |
1 | green pepper, chopped | 2 | cloves garlic, finely chopped |
1 | 1 | teaspoon salt | |
1 | cup water |
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1 | tablespoon chili powder | 1 | |
1⁄4 | teaspoon cayenne pepper |
| drained and rinsed |
1⁄2 | teaspoon black pepper |
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Turn heat selector to medium and brown meat, onion, and green pepper. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Stir in kidney beans and heat through.
Nutrition Information Per Serving | 8 servings |
302 Calories, 15 g Fat, 76 mg Cholesterol |
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13
