A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

700-800 grams moosemeat (leg)
3 Tbs. fresh thyme
2 Tsp. butter
salt
pepper

Sauce:
2 shallots
30 grams dried or 200 grams fresh forest mushrooms
4 Tbs. olive oil
0.4 litre red wine
0.8 litre stock
1 Tbs. parsley
1 Tbs. chives
40 grams butter

Part the meat into steaks – 180-200 grams each. Chop thyme, and
put on steaks with salt and pepper. Fry the steaks on both sides in
butter for 2-3 minutes. They should by now have a pink centre.
Let the steaks rest before serving.Sauce: Chop onions and fry in
olive oil with (coarsely chopped) mushrooms. Pour red wine over,
and let reduce until about 25% is left. Add stock and reduce until
about half is left. Whip in butter, and add salt and pepper to taste.
Chop parsley and chives, and add right before serving. Serve with
butter-steamed root vegetables. The rich red wine and mushroom
sauce should go perfectly with the moosemeat.

SWEET HEART’S CAKE

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet heart cake:
1 2/3 cups vanilla buttercream frosting
Red food coloring
1 1/3 cups flaked coconut
1 8 inch cooled square cake
1 8 inch cooled round layer cake
2 large red gumdrops
1 large white gumdrop
Chewy fruit snack roll cut into strips for
bow

Vanilla buttercream frosting: Beat 1 (16 ounces) package powdered sugar, 1/2
cup butter, 3
tablespoons milk, and 2 teaspoons vanilla with a mixer on low until well
blended and smooth.
Sweet heart cake: Tint buttercream frosting pink using red food coloring.
Tint coconut pink using
red food coloring. Leave square cake whole. Cut round cake in half. Using a
small amount of
frosting to hold pieces together, arrange cake on serving tray with one half
round cake on one
flat side of square cake, repeating process, at right angles of square cake
thus making a heart.
Frost cake over all with remaining frosting. Sprinkle with coconut. Flatten
red and white
gumdrops with rolling pin. Cut into 2-inch heart shapes with a small cookie
cutter or knife.
Decorate center of cake with heart cut-outs. Cut fruit snack roll, flattened
out, into strips. Make a
bow and place with hearts in center of cake.
– – – – – – – – – – – – – – – – – –

Arizona Chuck Wagon Beans

Recipe By : Debbie Holland
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chuck steak — cubed
1 lb Dried navy or pinto beans
1 1/2 tsp Salt
6 c Water
1/2 tsp Oregano — crumbled
1/4 lb Salt pork — diced
1/4 tsp Red pepper
1 lg Onion — chopped
1/4 tsp Ground cumin
10 ml Garlic — minced
8 oz Tomato sauce
1 lg Green pepper — chopped

1. Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large
skillet; remove with a slowtted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker. Brown
beef, a few pieces at a time in pan drippings; remove to cooker with
slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce.
Add more water, if necessary to bring liquid level above beans. 3. Cook on
low for 10 hours or on hig for 6 hours, or until beans are tender.
Source:Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POTMEALS

– – – – – – – – – – – – – – – – – –

Title: Glazed Gammon Steaks with Nutty Apples
Categories: Meats
Yield: 4 servings

4 6 to 8 oz Gammon Steaks
2 tb Clear Honey
1 ts Ground Ginger
4 Apples, cored
1 oz Butter
1/2 oz Hazelnuts or almonds,
-Chopped
1 oz Wholemeal Breadcrumbs
1 Egg Yolk
Salt and Pepper

MMMMM————————–TO SERVE——————————-
Vegetables

Snip fat around edge of gammon. Place steaks on a grill rack. Warm
honey and stir in ginger. Baste steaks with honey glaze. Cook under a
medium grill for about 8 minutes each side, basting occasionally with
glaze.

Score apples around the centre. Melt butter, and saute seeds and
nuts. Stir in crumbs, yolk and seasoning, then pack into apples.
Microwave on HIGH for 2 minutes. Serve steaks with apples and
vegetables.

Source: CHAT Magazine

MMMMM

Title: OLD FASHIONED CARAMELS
Categories: Penndutch, Candies
Yield: 1 servings

2 1/2 T Butter
2 c Brown sugar
2 T Molasses
1/2 c Milk, condensed
4 ea Chocolate, unsweetened, squa
1 t Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and pour
into a greased pan. Cool a little and when fairly firm, cut in
squares.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

—–

BASIL OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Handful? basil, fresh
-bruised
1 c Olive oil

Combine basil and oil in a tightly-sealed bottle.
Leave to infuse for two weeks; the leaves can be used
normally, and the oil kept to flavor salads, soups, or
marinades.

Recipe By : A Sprig of Basil

– – – – – – – – – – – – – – – – – –

Title: Chocolate-Dipped Coconut Shortbread
Categories: Cookies, Chocolate
Yield: 24 servings

1 3/4 c Flour
1/2 ts Baking powder
1/4 ts Salt
3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 c Coconut; flaked
6 oz Semisweet chocolate chips;
-melted with
2 ts Butter

Recipe by: The Joy of Cookies
Buttery shortbread laced with coconut and dipped into dark
chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

—–

Tagliatelle with Prosciutto and Radicchio

Recipe By : Pasta, Cooking with Style (1994)
Serving Size : 6 Preparation Time :0:15
Categories : 4 Star Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fettucine — or tagliatelle
6 1/2 ounces prosciutto — or turkey bacon
1 tablespoon canola oil — butter flavored
1 tablespoon virgin olive oil
6 tablespoons basil leaves — shredded
1 large radicchio — head, shredded
salt and pepper — to taste
3 tablespoons asiago Cheese — shavings

PASTA POT – cook pasta until al dente. Drain well. Toss with butter flavored
canola.
LARGE SKILLET or WOK – Fry prosciutto or bacon until crisp; add a little olive
oil, as needed, to prevent sticking.

Option #1: Combine the herb (s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot “buttered” pasta and toss. Distribute servings
to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and
herbs for about 3 minutes, until just wilted and the “cranberry” color darkens
(“maroon”). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer
to a heated serving bowl. Top with cheese: some shavings, some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and
spinach. __Equal amounts of linguine and angel hair. Note the different
cooking times on package. __Shorten the pasta: break length in two. __Equal
amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality
turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.
[patH at mcRecipe 30 Au 96]
– – – – – – – – – – – – – – – – – –

Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)

Rabbit Stew in White Wine Sauce (Pressure Cooker)

Recipe By : R. Banghart – Weight Watchers Fast Fabulous Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Wild Game
Mushrooms

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons vegetable oil — divided
1 1/2 pounds rabbit — cut in pieces
1/2 cup chopped onion
1 clove garlic — minced
1 medium green bell pepper — in 1″ squares
1 cup mushrooms — sliced
2 teaspoons flour
3 medium tomatoes — blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley — chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a
time, and cook until evenly browned on all sides. Set rabbit pieces aside.
Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute
until onion is soft. Add green pepper and mushrooms and continue sauteing
until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook,
stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring
to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and
stir to combine. Close cover securely. Place pressure regulator firmly on
vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds
pressure for 15 minutes. Hold cooker under cold water to bring pressure down.
Transfer rabbit to serving dish and cook sauce over High heat until slightly
thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 312 Calories; 14g Fat (42% calories from fat); 36g Protein; 9g
Carbohydrate; 97mg Cholesterol; 213mg Sodium