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You may cut recipe in half proportionately or freeze 1/2 of the prepared meat and sauce for later use

This recipe is adapted from Hawkins(R) Futura Cookbook for 7 1/3 Qt Pressure Cookers
Beef Stroganoff for a Pressure Cooker
Ingredients:Directions:
3 3/4 lb beef round steak
3/4 in thick, cut into 1/2 in X 2 in strips
1/2 C fat free "margarine"
1/3 C dehydrated onion or 2 lg onions, diced
1/4 tsp garlic powder or 2 crushed garlic cloves
1 sm can drained mushroom slices (optional)
2 t salt
1/2 t pepper
2 beef boullion cubes disolved in 1 C hot water or 1 8oz can of beef broth
1 sm can tomato paste
1/4 t dry mustard
1 16oz container of fat free sour cream
1 pkg egg noodles prepared according to package directions		Divide meat into 3 equal portions
Melt butter in pressure cooker over medium heat
Brown all batches of meat on both sides
Remove and set aside
Add onion and garlic to remaining butter in cooker
Stir constantly
Add beef, mushrooms, salt, pepper, beef broth, and tomato paste to cooker
Stir
Close cooker. Bring to full pressure on high heat
(follow you manufacture's guidlines for your pressure cooker use)
When to full pressure, reduce heat to medium
Cook for 8-10 minutes
Remove cooker from heat
Allow to cool naturally
DO NOT VENT STEAM!
Meanwhile, cook noodles according to package directions
Open cooker, when cooled, and stir in dry mustard and sour cream
Serve hot over noodles (or rice)
Serves 10
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Pressure Cooker Sauerbraten
Ingredients:Directions:
3 lb boneless rump roast
1 1/2 C red wine vinegar
1 lg diced onion or 1/4 C dehydrated onion
1 1/2 C water
1 clove crushed garlic or 1/8 t garlic powder
1 bay leaf
7 peppercorns
3 cloves
1 T sugar
1 t salt
1/2 lemon, sliced
1 T olive oil
6 crumbled gingersnaps		 Beef should be cooked for 12-15 minutes per pound*
(or according to mfr's directions for your cooker)
Place beef in lg pyrex bowl
In medium sauce pan, combine vinegar, onion, bay leaf, peppercorns and cloves
wrapped in cheesecloth for easy removal
sugar and salt
bring to a boil over high heat
Pour over meat
Add lemon slices to liquid and cover
Refrigerate for 48 hrs
Turn meat every 12 hours
Remove meat after marinating
pat dry with paper towels
Reserve 1 C of marinade for later use
Heat oil in cooker for approximately 1 minute
Add meat and brown evenly on all sides
Remove from cooker
Pour marinade into cooker
Place "grid" in bottom of the pan
Follow your mfr's directions to prevent meat from sticking to the pan
Place meat on grid
Close cooker
Bring to full pressure on high heat
Reduce heat and cook for 45 minutes*
Remove cooker from heat and allow to cool naturally
Open cooker
Remove beef to serving dish and keep warm
Remove grid
Return cooker with juices to medium heat
Add ginger snaps
Boil until sauce is thickened
Stir constantly
Serve meat hot along with sauce.
This recipe requires 2 day marinating in the refrigerator

This recipe is adapted from Hawkins(R) Futura Cookbook for 7 1/3 Qt Pressure Cookers

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Adams Ribs -Cynthia from ROD
Ingredients: Directions:
8 country style pork spare ribs or beef ribs
Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite BBQ sauce		Place ribs in large stock pot.
Pour Dr. Pepper over ribs to cover.
Add garlic, liquid smoke and onion.
Bring to boil,
lower to simmer and cook until ribs are tender.
Drain ribs.
Place ribs in baking pan.
Pour BBQ sauce over ribs.
Bake at 350º for about 30 to 45 minutes.
Or they can be put on a BBQ grill.

In all thy ways acknowledge Him,
and He shall direct thy paths.
Proverbs 3:6
God bless and keep you.
...Cynthia

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Taco Carnival Casserole :ROD Exchange
Ingredients: Directions:
1 (10 oz.) pkg. frozen mixed vegetables in butter sauce
2 lb. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 cup water
1 (10 oz.) can enchilada sauce
2 cups shredded cheddar cheese
1 (16 oz.) pkg. Fritos
1/2 cup chopped onion		Cook vegetables according to pkg.
Brown ground beef and onions;
drain off fat.
Add taco seasoning and water,
cover and simmer 10 min.
Stir in vegetables.
Sprinkle 1/3 of the Fritos over the bottom
of a 9 x 9 x 1 1/2 inch baking dish.
Top with 1/2 enchilada sauce,
1/2 the meat mixture, and 1/2 the cheese.
Repeat layers ending with cheese.
Bake 350 degrees for 15 min.
Top with remaining Fritos.
Bake 5 min. longer.
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