CABBAGE WITH APPLES
8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled,
cored, and chopped
1
⁄
2
cup chicken broth
2 tablespoons frozen apple
juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400˚. When pressure regulator begins a rocking motion,
cook 4 minutes
. Allow pressure regulator to rock for 1 to 2 minutes at 400˚ and then
slowly turn the heat control down, stopping just at the point where the pilot light goes
out. When cooking time is complete turn control to OFF and remove heat control.
Cool
cooker at once.
Nutrition Information Per Serving
6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
1
⁄
4
cup cold water, optional
1 tablespoon cornstarch,
optional
Salt and pepper to taste
2 tablespoons margarine
2 medium turnips, peeled, cut
into eighths
8 ounces baby carrots
2 medium parsnips, peeled,
sliced
1
⁄
2
-inch thick
1 cup chicken broth
Preheat pressure cooker at 325° for 5 minutes. Melt margarine in pressure cooker. 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 set heat control
at 400˚. When pressure regulator begins a rocking motion,
cook 1 minute
. When cook-
ing time is complete turn control to OFF and remove heat control.
Cool cooker at once.
Reconnect heat control and set heat control at 225°. Combine water and cornstarch. Stir
into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
8 servings
77 Calories, 3 g Fat, 0 mg Cholesterol
2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
1
1
⁄
2
cups chicken broth
• • • • • • •
1 tablespoon margarine
Salt and pepper to taste
Place all ingredients except margarine and salt and pepper in cooker. Close cover securely.
Place pressure regulator on vent pipe and set heat control at 400˚. When pressure regula-
tor begins a rocking motion,
cook 5 minutes
. Allow pressure regulator to rock for 1 to
2 minutes at 400˚ and then slowly turn the heat control down, stopping just at the point
where the pilot light goes out. When cooking time is complete turn control to OFF and
remove heat control.
Cool cooker at once.
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.
Nutrition Information Per Serving
6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
GARLIC MASHED POTATOES
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Position trivet in cooker. Place artichokes in steamer
basket on trivet. Close cover securely. Place pressure regulator on vent pipe and set heat
control at 400˚. When pressure regulator begins a rocking motion,
cook 10 minutes
.
Allow pressure regulator to rock for 1 to 2 minutes at 400˚ and then slowly turn the heat
control down, stopping just at the point where the pilot light goes out. When cooking
time is complete turn control to OFF and remove heat control.
Cool cooker at once.
Serve with your choice of the following sauces.
Nutrition Information Per Serving
3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol
GARLIC SAUCE
— Combine
1
⁄
4
cup margarine, melted and 2 cloves minced garlic.
Serve warm.
HERB YOGURT
— Combine 1 cup plain yogurt,
1
⁄
4
cup finely chopped carrots,
1
⁄
2
teaspoon dill weed, and
1
⁄
4
teaspoon salt. Serve chilled.
ITALIAN SAUCE
— Combine
1
⁄
2
cup mayonnaise and
1
⁄
4
cup Italian style salad dressing.
Serve chilled.
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