Place soup meat, soup bone, water, onion, tomatoes, green pepper, garlic, and stewed tomatoes in pressure cooker. Close cover securely. Place pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES. Let pressure drop of its own accord. Remove soup bone. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. COOK 0 MINUTES. (This means to cook food only until cook pressure, 15 pounds, is reached, THEN remove cooker from heat and cool according to recipe) Let pressure drop of its own accord. 4 - 6 servings. NOTE: Fresh tomatoes provide chunks, canned tomatoes provide juice. Source: Pressure Cooking is Pleasure Cooking. Brought to you and yours via Nancy OBrion and Clan. Posted to MM-Recipes Digest V3 #245 Date: Sat, 7 Sep 1996 21:54:42 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 4 - 6 folks|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.1mg||0 %|
|Potassium 76.2mg||2 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.3g|
|Protein 0.6g||1 %|
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Calories per serving: 18
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