Beef Soup, New Orleans Style Recipe
Yield: 4 - 6 folksRecipe by luhu.jp
Ingredients:
1 lbs: Soup meat, diced
2 cup: Stewed tomatoes,
1 small: Soup bone,
1 cup: Corn, cooked
3 cup: Water,
1 cup: Okra, cooked
1 large: Onion, chopped
1/4 cup: Rice,
3 large: Tomatoes, peeled chopped
1/8 tsp: Cayenne,
1/2: Green pepper, chopped
Salt & pepper,
2 centiliter: Garlic, minced
Directions:
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.
Submitted By NANCY OBRION On 12-31-95
Source from luhu.jp
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.
Submitted By NANCY OBRION On 12-31-95
Source from luhu.jp