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Beef Stew

1 T vegetable oil
1 lb beef, cut into 1 inch cubes
1 large onion, sliced
salt and pepper
1 cup water
4 small potatoes
1 cup green beans
4 small carrots
1 cup tomatoes
1 T flour
1/4 c cold water

Heat cooker, add oil and brown meat. Add onion, salt and pepper and water.
Place small potatoes, green beans, carrots and tomatoes over meat. Close
cover securely. Place pressure regulator on vent pipe and COOK 8 minutes
with pressure regulator rocking slowly. Cool cooker at once. Make a paste
of flour and 1/4 cup water and stir into stew to thicken. For crisper
vegetables, cook the beef, onion, salt and pepper 5 minutes. Cool cooker at
once. Then add the vegetables and cook 3 minutes with pressure regulator
rocking slowly. Cool cooker at once.


Spaghetti Meat Sauce

1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1 green pepper, diced
2 teaspoons salt
1 cup water
1 8-ounce can tomato sauce
1/8 teaspoon red pepper
1 teaspoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
2 teaspoons sugar
3 drops Tabasco sauce
16 ounce tomato paste

Heat cooker and brown beef. Stir in remaining ingredients, except tomato
paste. Close cover securely. Place pressure regulator on vent pipe and
cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once.
Stir in tomato paste and simmer, uncovered to desired thickness. Serve
sauce over long spaghetti.


Sweet 'n Sour Chicken
3 lb chicken, cut into serving pieces and skinned
1 T vegetable oil
1 20-oz can pineapple chunks, drained and juice reserved
1 c reserved juice (add water if necessary)
1/2 c sliced celery
1 green or red pepper, cut into chunks
1/4 c brown sugar
1/2 c vinegar
2 T soy sauce
1 T catsup
1/2 t Worchestershire sauce
1/4 t ground ginger
2 T cornstarch
2 T cold water

Heat cooker, add oil and brown chicken. Combine pineapple juice and
remaining ingredients, except pineapple chunks, cornstarch and water; pour
over chicken. Close cover securely. Place pressure regulator on vent pipe
and cook 8 minutes with presure regulator rocking gently. Cool cooker at
once. Remove chicken and vegetables to warm platter. Mix cornstarch with
water; stir into hot liquid. Cook and stir until mixture boils and
thickens. Add pineapple chunks and heat. Pour sauce over chicken.


Casserole of Vegetables
2 cups sliced carrots, 1/4 inch thick
1 onion, sliced
1 10-ounce package frozen, chopped spinach, cut into 1 inch pieces
1/2 cup water
2 T low cholesterol margarine
3 T flour
1 1/2 c skim milk
1 c shredded mozzarella cheese
1/4 t salt
pepper
1 c water

Place carrots, onion and spinach on rack in cooker. Add 1/2 cup water.
Close cover securely. Place pressure regulator on vent pipe and cook 0
minutes (remove from heat as soon as pressure regulator starts to jiggle).
Cool cooker at once. Melt margarine in small sauce pan; blend in flour.
Gradually stir in milk. Cook, stirring until sauce thickens. Remove from
heat and stir in cheese, salt and pepper. Stir until cheese is melted and
blended into sauce. Place half the spinach in a 1 1/2 quart metal bowl
which will fit loosely in cooker. Top with half the carrots and onions.
Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly
with aluminum foil. Place 1 cup water, cooking rack and bowl in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 7
minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord.

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