| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
P cooker, Soups/stews, Meats |
4 |
– 6 folks |
INGREDIENTS
| 1 |
lb |
Soup meat; diced |
| 1 |
sm |
Soup bone; |
| 3 |
c |
Water; |
| 1 |
lg |
Onion; chopped |
| 3 |
lg |
Tomatoes; peeled chopped |
| 1/2 |
|
Green pepper; chopped |
| 2 |
cl |
Garlic; minced |
| 2 |
c |
Stewed tomatoes; |
| 1 |
c |
Corn; cooked |
| 1 |
c |
Okra; cooked |
| 1/4 |
c |
Rice; |
| 1/8 |
ts |
Cayenne; |
|
|
Salt & pepper; |
INSTRUCTIONS
Place soup meat, soup bone, water, onion, tomatoes, green pepper,
garlic, and stewed tomatoes in pressure cooker. Close cover
securely. Place pressure cooker. Close cover securely. Place
pressure regulator on vent pipe. COOK 20 MINUTES. Let pressure drop
of it's own accord. Remove soup bone. Add remaining ingredients.
Close cover securely. Place pressure regulator on vent pipe. COOK 0
MINUTES. (This means to cook food only until cook pressure, 15
pounds, is reached, THEN remove cooker from heat and cool according
to recipe) Let pressure drop of its own accord. 4 - 6 servings. NOTE:
Fresh tomatoes provide chunks, canned tomatoes provide juice. Source:
Pressure Cooking is Pleasure Cooking. Brought to you and yours via
Nancy O'Brion and Clan.
Posted to MM-Recipes Digest V3 #245
Date: Sat, 7 Sep 1996 21:54:42 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”