Instructions / Assembly

2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
1
1
⁄
2
cups chicken broth
• • • • • • •
1 tablespoon margarine
Salt and pepper to taste
Place all ingredients except margarine and salt and pepper in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Cool cooker at once. Allow potatoes, garlic, and broth to
remain in cooker. Mash potatoes using a potato masher or hand mixer until desired
consistency is reached. Add margarine.
Nutrition Information Per Serving 6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
GARLIC MASHED POTATOES
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure
regulator rocking slowly. Cool cooker at once. Serve with your choice of the follow-
ing sauces.
Nutrition Information Per Serving 3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol
GARLIC SAUCE — Combine
1
⁄
4
cup margarine, melted and 2 cloves minced garlic.
Serve warm.
HERB YOGURT — Combine 1 cup plain yogurt,
1
⁄
4
cup finely chopped carrots,
1
⁄
2
teaspoon dill weed, and
1
⁄
4
teaspoon salt. Serve chilled.
ITALIAN SAUCE — Combine
1
⁄
2
cup mayonnaise and
1
⁄
4
cup Italian style salad
dressing. Serve chilled.
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables on pages 50-52, cook the
vegetables the minimum amount of time indicated if you prefer
your vegetables crisp. If you prefer your vegetables soft, cook
them the maximum amount of time indicated.
TO PREVENT OVER-COOKING, COOL COOKER AT
ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN
NOTED.
If the timetable says to cook 0 minutes, this means to cook food
until the pressure regulator begins to rock, then cool cooker at
once.
Quantity of vegetables does not change pressure cooking times.
More mature vegetables may require longer pressure cooking
times than given in chart.
For fresh and frozen vegetables, pour liquid into cooker. Place
vegetables on rack in cooker.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
3 sweet potatoes, peeled, cut
into 1 to 1
1
⁄
2
-inch chunks
3
⁄
4
cup maple flavored syrup
1
⁄
2
cup water
1 tablespoon melted
margarine
1
⁄
2
teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour
over potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5
minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol
MAPLE GLAZED SWEET POTATOES
48 49