| 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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