CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Pressure co, Vegetables |
8 |
Servings |
INGREDIENTS
1 |
tb |
Butter |
5 |
c |
Peas, shelled |
9 |
sm |
Carrots, cut in 1/4" slices |
20 |
|
Tiny white onions, peeled |
1 1/4 |
c |
Lettuce, coarsely shredded |
1 1/2 |
ts |
Dried basil |
1 1/2 |
ts |
Dried rosemary, crushed |
1/2 |
ts |
Salt |
1/8 |
ts |
Pepper |
1/2 |
c |
Water |
INSTRUCTIONS
To cook reduced quantities: reduce all ingredients proportionately.
Maintain minimum 1/4 cup water.
1. Melt butter in cooker. Add remaining ingredients. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 1 minute.
3. Remove cooker from heat. Press finger-tip control lightly to release
pressure.
4. Open cooker. Serve hot.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe
Digest V1 #571 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997
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