Pressure Cookin' Vegetables

Collard Greens

4 lb. collard greens (2 lb. each of mustard and turnips can be used)
3 lb. smoked neckbones or 2 smoked ham hocks
salt and pepper to taste

Wash, cut or tear greens into bite-size pieces. Set
aside. Cook neck bones or ham hocks 20 minutes in a pressure
cooker or 2 hours in a regular pot. Add greens, minced garlic
and diced onion. Cook 20 minutes longer in pressure cooker or
45 minutes in a large pot on medium heat. Serve with hot corn
bread. Serves 6.

Crunchy Topped Potatoes
 

4 med. IDAHO potatoes, cut in 1/2" strips
3/4 cup chicken stock or water
Salt and freshly ground pepper to taste

Topping:

2 tbs. butter
2 tbs. minced onion
1 clove garlic, minced
1/2 cup dried breadcrumbs
1/4 tsp. basil
1/4 tsp. thyme
1 tbs. minced parsley
1 tsp. paprika

To make topping, heat butter in cooker and slowly sauté the onion and garlic
until onion has softened.Stir in the breadcrumbs and all other topping
ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs
are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour
broth or water into the cooker and lower steamer basket.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer's directions, open lid and remove potatoes
onto plate.

Sprinkle with breadcrumb mixture and serve.

1 tbs. olive oil
1/4 pound fresh mushrooms, stems trimmed, sliced
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup chicken stock or water
4 cups IDAHO potatoes in 1/2 inch slices
2 tbs. minced parsley

In the cooker, heat the oil and sauté the mushrooms and onions until the onions
are wilted.

Mix in all the remaining ingredients.
Close the lid and bring to high pressure, then lower heat and cook for 3 minutes.

Release pressure according to manufacturer's directions and remove the lid. Serve.

Servings: 4

Green Beans and Potatoes (from Emily Ann)

Quarter red potatoes, I cook the potatoes first with a small
amount of water about 1/2 to 3/4 cup depending on how big your
pressure cooker is, and the amount of potatoes etc. After cooker
comes up to pressure time for around 2 minutes(you want them
cooked but not mushy) (if not cooked yet bring to pressure again
and time for another minute) put the cooker in sink and run cold
water over it to get the pressure off. Open the lid and add 1 or 2
cans green beans, some ham scraps or bacon, chopped onions
and whatever seasonings you like. Return to burner without the top of the
pressure cooker and simmer til beans etc are heated through
and onions cooked. I do all this ahead of time and just let
everything simmer til dinner.

If you want potatoes for mashed potatoes cook them a little
longer drain and mash.

2 pounds broccoli
1/2 cup water
Salt and pepper
4 thin slices lemon

Remove large leaves and tough part of broccoli stalks. Score ends. Place water, cooking rack, and broccoli in
6-quart Presto pressure cooker. Sprinkle broccoli lightly with seasonings; add lemon slices. Close pressure
cooker cover securely. Place pressure regulator on vent pipe. Cook 1 to 2 minutes, at 15 pounds pressure, with
pressure regulator rocking slowly. Cool cooker at once.

Makes 4 to 6 servings.

5 medium-sized green peppers
1 lb. ground beef
1/2 c. cooked white rice
1/2 c. chopped onion
1 tsp. salt
dash of pepper (or to taste)
1 egg
1/4 c. milk
1 (10 1/2 oz.) can condensed tomato soup, undiluted, or,if you prefer, 6 oz. tomato
sauce

Remove stems and seeds from peppers, but leave peppers
whole. Wash and drain. Brown beef. Combine with rice, onion,
salt, pepper, egg and milk. (May use some tomato sauce in it.)
Stuff peppers lightly with mixture. Place peppers on rack in
pressure cooker. Combine tomato soup and 3/4 cup water. Pour
over and around the stuffed peppers. Cover pressure cooker.
Set control at 10 or 15 (depending on your cooker control).
Cook peppers for 10 minutes after pressure is reached. Reduce
pressure normally 5 minutes, then place under faucet to reduce
pressure completely. (May also be baked at 350 ° for 45 min-
utes.) Makes 5 servings.

Stuffed Cabbage
(Polish Style)

cabbage
1 lb. beef
2 slices bread
1 egg
salt
pepper
onion
1/2 to 1 c. cooked rice
1 can tomato sauce
garlic
lemon juice
1 tsp. sugar
3/4 c. water

Put cabbage in boiling water for approximately 10
minutes. Drain. Mix beef, bread, egg and salt and pepper to
taste. Add onion and rice. Roll portion of meat filling into
each cabbage leaf. Using a pressure cooker, put some tomato
sauce to cover bottom of pot. Brown some onion and garlic;
then add a trifle of lemon juice and sugar. When onion is
brown, place cabbage rolls in pressure cooker. Pour remainder
of can of tomato sauce over cabbage and 3/4 cup water. Cover.
Set control at 15 and cook 8 minutes after control jiggles.
Reduce pressure normally for 5 minutes and then place under
faucet.

1 head red cabbage
2 tbs. oil
2 tbs. vinegar
1 bay leaf
pinch of cinnamon
pinch of nutmeg
3 whole cloves
1 chopped apple
1 c. water
salt

Shred cabbage and put into pressure cooker, add all
ingredients except salt. Cook for 15 minutes; add salt to
taste. If you don't have a pressure cooker, simmer for 1/2
hour.

In pressure cooker with rock in cooker, fill pan 1/2
full of boiling water on high heat. Blanch greens to fill
cooker 3/4 full or whatever amount you want to cook. Keep
adding greens until all leaves are wilted and in a full rolling
boil. Now pour this water off and put 1 cup water in cooker.
Add fat as desired (I use about 1/2 cup bacon or fatback
grease). You may season your greens with any pork, beef or
chicken fat. Add about 1 tablespoon salt or as desired. Put
lid on pressure cooker and after steam rises, place pressure
gauge on and cook on 15-pound pressure for 10 minutes.
Remove from heat and place pressure cooker in sink and
run cold water over it until all steam has been released. Open
pressure cooker and cut greens with a knife while still in
cooker.

Now you are ready to eat something good.

Turnip greens, collards, creasy, spinach and kale may be cooked this
way.

Glazed Carrots

1 lb. carrots, cut round
1 c. golden raisins
1/4 c. water
4 tbs. margarine, melted
1/2 c. brown sugar
2 tbs. lemon juice

Combine all ingredients in pressure cooker. Close cover
securely. Cook under pressure for 3 minutes. Cool pressure
cooker at once.

German Potato Salad
 

6 slices cooked bacon, diced
4 potatoes, diced
1 onion, chopped
2 to 3 tbs. sugar
2 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
1/3 c. vinegar
1/4 c. sugar
2 tbs. minced parsley

Cook bacon and dice. Pour off excess drippings. Add
potatoes and onion. Add combined sugar, salt, pepper, mustard,
vinegar, water and parsley. Mix well. Close pressure cooker
cover securely. Place pressure regulator on vent pipe and cook
5 minutes with regulator rocking slowly. Cool cooker and serve
hot.

Downhome Collard Greens

4 lb. collard greens (2 lb. each of mustard and turnips can be used)
1 small onion
3 lb. smoked neckbones or 2 smoked ham hocks
1/2 clove garlic
salt and pepper to taste

Wash, cut or tear greens into bite-size pieces. Set aside. Cook neck bones or
ham hocks 20 minutes in a pressure cooker or 2 hours in a regular pot. Add greens,
minced garlic and diced onion. Cook 20 minutes longer in pressure cooker or 45 minutes
in a large pot on medium heat. Serve with hot corn bread. Serves 6.