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

		LENTIL CURRY
1	tablespoon vegetable oil	1	tablespoon curry powder
11⁄2	cups chopped onion	1	teaspoon ground ginger
6	cups water		• • • • • • •
2	cups lentils	1	teaspoon salt
1	tablespoon coriander

Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Stir in salt.

Nutrition Information Per Serving			8 servings
190 Calories, 2 g Fat, 0 mg Cholesterol
		BAKED BEANS
2	cups navy beans	1	medium onion, minced
3	cups water	1⁄3	cup brown sugar
1⁄4	cup catsup	1⁄2	teaspoon dry mustard
1⁄4	cup molasses	1⁄4	teaspoon black pepper
1	8-ounce slice uncooked		• • • • • • •
	ham, diced		Salt to taste

Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre- dients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.

Nutrition Information Per Serving			6 servings
264 Calories, 4 g Fat, 85mg Cholesterol
	SAVORY WHITE BEANS
2	cups navy beans	1	small bay leaf
3	cups chicken broth	1⁄2	teaspoon thyme
1	cup chopped onion	1⁄4	teaspoon rosemary
1	cup sliced carrots	1⁄4	teaspoon black pepper
1	tablespoon minced garlic		• • • • • • •
1	tablespoon vegetable oil		Salt to taste

Soak beans according to instructions on page 29; drain. Add all ingredients except salt to 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. Let pressure drop of its own accord.

Nutrition Information Per Serving7 servings 254 Calories, 3 g Fat, 0 mg Cholesterol

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