Presto 8-Quart Stainless Steel Pressure Cooker and Canner Nutrition Information Per Serving

	SAFFRON FISH STEW
1	can (141⁄2 ounces) chicken broth		Pinch of saffron threads
1⁄4	cup dry white wine		or 1⁄4 teaspoon turmeric
4	new red potatoes, quartered		• • • • • • •
3	carrots, cut into 1⁄2-inch chunks	1	pound firm fish (halibut, haddock,
1	medium onion, finely chopped		cod, pollack) fresh or thawed,
2	cloves garlic, minced		cut into 8 pieces
1⁄4	cup chopped parsley	1	small red pepper, cut into chunks
1	bay leaf	1	cup frozen peas, thawed

Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Add fish, pepper, and peas. 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 regulator. Cool cooker at once. Discard bay leaf.

Nutrition Information Per Serving			8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
		MINESTRONE
1	pounds lean beef, cut into	11⁄2	teaspoons basil
	1-inch cubes	1	teaspoon salt
5	cups water	1	bay leaf
1	can (14-15 ounces) diced	1⁄4	teaspoon black pepper
	tomatoes		• • • • • • •
1⁄2	cup chopped onion	1	can (16 ounces) Great
1	cup sliced carrots		Northern beans
1⁄4	cup chopped celery	1	can (15 ounces) cut green
1	clove garlic, minced		beans, drained
2	tablespoons parsley flakes	2	ounces fine noodles

Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper 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 ac- cord. Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if desired.

Nutrition Information Per Serving			10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
	POTATO SOUP
1	tablespoon vegetable oil	1⁄4	teaspoon basil
1	cup finely chopped onions		• • • • • • •
1⁄2	cup finely sliced celery	1	can (12 ounces) evaporated
3	cups chicken broth		skim milk
4	cups peeled, diced potatoes		Salt to taste
1⁄4	teaspoon white pepper

Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes, pepper, and basil 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.

Nutrition Information Per Serving	6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol

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