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Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Mix water and flour; stirinto stew. Heat until stew thickens, stirring constantly. Nutrition Information Per Serving 4 servings 347 Calories, 7 g Fat, 73 mg Cholesterol SPAGHETTI MEAT SAUCE 1 pound lean ground beef 1 teaspoon salt 1 can (14 to 15 ounces) diced 1 teaspoon parsley flakes tomatoes . teaspoon oregano . cup water . teaspoon basil 1 cup chopped onion . teaspoon thyme . cup chopped celery . teaspoon red pepper . cup diced green pepper 3 drops hot pepper sauce 1 clove garlic, minced • • • • • • • 2 teaspoons sugar 1 can (6 ounces) tomato paste Turn heat selector to medium andbrown beef. Stirin remaining ingredients excepttomato paste. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired. Nutrition Information Per Serving 6 servings 229 Calories, 12 g Fat, 51 mg Cholesterol 21 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork . cup packed dark brown sugar roast 1 teaspoon crushed red pepper . cup catsup 1 teaspoon dry mustard . cup teriyaki sauce . teaspoon black pepper . cup apricot preserves 1 large onion, sliced . cup cider vinegar 2 cups water Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, redpepper,mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium heat; remove. Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in cooker and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be pureed before adding to sauce and served with rice, if desired. Nutrition Information Per Serving 8 servings 332 Calories, 13 g Fat, 77 mg Cholesterol BARBECUE SPARERIBS 3 pounds spareribs, cut into . cup vinegar serving pieces . cup chopped onion 1 cup water . cup sugar • • • • • • • 1 teaspoon salt 1 cup catsup 1 teaspoon chili powder . cup water 1 teaspoon celery seed Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Drain off liquid. Mix remainingingredients; pourover ribs in cooker. Stir tocoat ribs. Closecover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove ribs. Simmer sauce, uncovered, to desired thickness. Nutrition Information Per Serving 6 servings 427 Calories, 27 g Fat, 107 mg Cholesterol CORNED BEEF 3 pounds corned beef 1 tablespoon garlic powder 2 cups water 1 bay leaf Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Note:If seasoning packet is provided with corn beef, use packetand omit bayleaf. Nutrition Information Per Serving 6 servings 295 Calories, 18 g Fat, 103 mg Cholesterol 22 STUFFED PORK CHOPS 2 tablespoons vegetable oil . cup corn 4 1-inch thick boneless pork 1 cup bran flakes, crushed chops, with deep pocket cut 2 tablespoons water in each . teaspoon dried sage 1 cup chopped onion 1. cups water . cup chopped celery Salt and pepper to taste Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Saute onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoonswater, and sage; remove from cooker. Stuff pork chopswithmixture. Pour 11.2 cups water into cooker. Place pork chops on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 4 servings 430 Calories, 20 g Fat, 133 mg Cholesterol PORK ROAST 3 pound pork roast Salt and pepper 1 tablespoon vegetable oil 1 onion, sliced 2 cups water Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55 minutes with pressure regulator rocking slowly. Let press...

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