MIRRO 92012 - Page 32

Page 32 o f 42
Hubbard Squash
4.2 Qt.
6/8 Qt.
Ingredients
2 cups
4 cups
Squash, cooked
1/2 tsp
1 tsp
Salt
Dash
Dash
Pepper
2 Tbsp
1/4 cup
Bacon drippings
2 Tbsp
1/4 cup
Brown Sugar
2 Tbsp
1/4 cup
Orange Juice
4 servings
8 servings
1. Cook squash according to chart directions.
2. Scrape squash from shell and mash it.
3. Add other ingredients and heat squash thoroughly.
Two-Minute Vegetable Plate
4.2 Qt.
6/8 Qt.
Ingredients
1 1/2 cups
1 cup
Water
1 small
1 large
Cauliflower, broken into large flowerets
1/2 lb
1 lb
Green Beans, cut in halves
4
8
Carrots, medium, quartered and cut lengthwise
1 small
1 large
Bunch Broccoli, stems cut in quarters
1 tsp
1 1/2 tsp
Salt
3 Tbsp
6 Tbsp
Browned Butter
4 servings
8 servings
1. Put water in cooker with rack.
2. Place vegetables on rack. Season with salt.
3. Cover, set control at 10 PSI and cook 2-3 minutes after control jiggles. Reduce pressure
instantly.
4. Arrange vegetables on large serving plate. Serve with hot browned butter.
Vegetable Soup
4.2 Qt.
6/8 Qt.
Ingredients
1 1/2 lbs
3 lbs
Soup Meat and Bones
1 small
1 medium
Onion, sliced
1 tsp
2 tsp
Salt
Dash
1/4 tsp
Pepper
1 1/2 qt.
2 1/2 qt.
Water
1/2 cup
1 cup
Carrots, sliced
1 cup
2 cups
Canned Tomatoes
1 cup
2 cups
Green Beans, cut up
1/2 cup
1 cup
Celery, diced
4 servings
8 servings
1. Place soup meat and bone, onion, salt, pepper and water in cooker.
2. Cover, set control at 10 PSI and cook 50 minutes after control jiggles.
3. Cool cooker normally for 5 minutes, then place under faucet.
4. Remove bone and meat. Strain broth. Return broth and meat only to cooker.
5. Add vegetables
6. Cover, set control at 10 PSI and cook 5 minutes after control jiggles.
7. Cool cooker normally for 5 minutes, then place under faucet. Sprinkle with chopped
parsley.