Presto Pressure Canner and Cooker warranty Chop Suey, Lima Beans with Bacon, Lima Bean POT

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	16-ounce cans Chinese vegetables
3	onions, chopped	3	16-ounce cans bean sprouts

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. 12-15 servings.

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 one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt. 12-15 servings.

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	½-inch pieces		* * * * * *
	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 one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt. 12-15 servings.

SHRIMP JAMBALAYA

3	tablespoons cooking oil	1	cup water
2	cloves garlic	3	1-lb. cans tomatoes
2	cups chopped onion	3	6-ounce cans sliced
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. 15-18 servings.

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