| BROCCOLI ’N RICE | ||
11⁄2 | pounds broccoli, cut into bite | 1 | small onion, chopped |
| size pieces | 11⁄2 | cups water |
2 | cups cooked rice | 2 | tablespoons margarine |
1 | 1⁄2 | cup bread crumbs | |
| mushroom soup |
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1
Combine broccoli, rice, cream of mushroom soup, cheese spread, and onion. Place in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Melt margarine and stir in bread crumbs. Sprinkle crumbs over broccoli.
Nutrition Information Per Serving |
| 6 servings | |
328 Calories, 17 g Fat, 22 mg Cholesterol |
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| Glazed Root VEGETABLES | ||
2 | medium (5 ounces each) | 1 | cup chicken broth |
| turnips, peeled | 2 | teaspoons ground ginger |
8 | ounces baby carrots | 2 | tablespoons sugar |
2 | tablespoons margarine |
| • • • • • • • |
2 | medium (4 ounces each) | 1 | tablespoon cornstarch, optional |
| parsnips, peeled | 1⁄4 | cup cold water, optional |
Cut turnips into eighths and slice parsnips 1⁄2 inch thick. Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover securely. Place pressure regulator on vent pipe and COOK 1 MINUTE with a very slow, steady flow of steam escaping from the pressure regula- tor. Release pressure quickly. Sauce may be thickened, if desired; combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens. Season with salt and pepper to taste.
Nutrition Information Per Serving | 8 servings 77 Calories, 3 g Fat, 0 mg Cholesterol | ||
| Garlic Mashed Potatoes | ||
2 | pounds russet potatoes, peeled | • • • • • • • | |
| and diced |
| 1 tablespoon margarine |
4 | large cloves garlic |
| Salt and pepper |
11⁄2 | cups chicken broth |
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Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pres- sure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached; add margarine. Season with salt and pepper.
Nutrition Information Per Serving | 6 servings |
127 Calories, 4 g Fat, 0 mg Cholesterol |
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