CHOP SUEY
3 | tablespoons cooking oil | ½ | cup soy sauce |
3 | lbs. round steak, cubed | 3 | cups diced celery |
1 | lb. lean pork, cubed | 2 | cups water |
1 | lb. lean veal, cubed |
| * * * * * * |
| Salt and pepper | 3 |
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3 | onions, chopped | 3 |
Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired.
LIMA BEANS WITH BACON
6 | cups dried lima beans | 1 lb. bacon, diced |
¾ | cup cooking oil | Water |
3 | tablespoons salt | * * * * * * |
| Water | Salt, as desired |
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown bacon. Add beans and enough water to well cover beans. Do not fill canner over
LIMA BEAN POT
6 | cups dried lima beans | 1 | cup chopped celery |
¾ | cup cooking oil | 6 | cups tomato juice |
3 | tablespoons salt | ½ | cup brown sugar |
| Water | 1 | tablespoon chili powder |
2 | lbs. pork sausages, cut into | ½ | teaspoon cayenne pepper |
3 |
| * * * * * * | |
onions, chopped |
| Salt, as desired | |
1 | green pepper, diced |
|
|
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown sausage. Remove. Pour off all drippings in excess of two tablespoons. Sauté onions, green pepper, and celery. Add lima beans and sausage. Add combined tomato juice, brown sugar, chili powder, and cayenne pepper. Mix well. Do not fill canner over
SHRIMP JAMBALAYA
3 | tablespoons cooking oil | 1 | cup water |
2 | cloves garlic | 3 | |
2 | cups chopped onion | 3 | |
2 | lbs. precooked ham, diced |
| mushrooms, with liquid |
3 | cups uncooked rice | 3 | lbs. peeled and cleaned |
1 | tablespoon salt, or as desired |
| shrimp |
½ | teaspoon pepper | 2 | green peppers, cut into |
½ | teaspoon allspice |
| strips |
| Pinch each, cayenne, chili |
|
|
| powder, and basil |
|
|
Heat canner, add oil, and sauté garlic and onion until golden brown. Stir in ham and rice. Cook until rice is golden. Remove garlic. Add seasonings, water, tomatoes, and mushrooms with liquid; mix well. Add shrimp and sprinkle green pepper strips over all. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MlNUTES at 15 pounds pressure. Let pressure drop of its own ac- cord. Remove cover and stir. Let stand 5 minutes before serving.
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