Vegetable Medley (Pressure Cooked)
|Bacon||1⁄2 Pound, sliced|
|Onion||1 Large, sliced|
|Sliced carrots||2 Cup (32 tbs)|
|Parsnips||2 Cup (32 tbs)|
|Sliced potatoes||3 Cup (48 tbs)|
|Tomatoes||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
Cut half of the bacon in medium sized pieces, place in pressure saucepan and fry lightly.
Add onion and fry until tender but not brown.
Pour off excess fat.
Add layers of carrots, parsnips and potatoes, seasoning each layer with salt and pepper.
Then pour tomatoes over all and put remaining bacon strips on top.
Cover and cook at 15 lb.
pressure, 10 minutes.
Reduce pressure quickly.
This dish can also be cooked in a tightly covered saucepan.
Allowing 3/4 hour or until vegetables are tender.