Recipes Included On This Page German Potato Salad German Potato Salad  -- Pressure Cooker Greek Rice Pudding Grilled Lettuce Wrapped Salmon Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * German Potato Salad Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- diced 2 tablespoons all-purpose flour 5 1/2 cups red potatoes -- quartered and cut into 1/4-inch slices -- (6 medium) 1/2 cup chopped onion -- (1 medium) 1 cup water 2 tablespoons sugar 1 teaspoon celery seed 3/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup vinegar 1 tablespoon snipped fresh parsley In a 4- to 6-quart pressure cooker cook the bacon till crisp over medium heat. Remove pressure cooker from heat. With slotted spoon remove bacon and drain on paper towels. Stir together 2 tablespoons of the bacon drippings with the flour; set aside. Discard remaining drippings. Add the potatoes, onion and water to the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure and cook till pressure regulator begins to rock slowly. Quick-release the pressure. Carefully remove the lid. With a slotted spoon remove the potatoes and onion to a large bowl and sprinkle with the bacon. Measure the cooking liquid. (If necessary, add additional water to make 1 cup.) Return 1 cup cooking liquid to pressure cooker. Stir the flour-drippings mixture into the cooking liquid. Add the sugar, celery seed, salt, black pepper and vinegar. Cook and stir till thickened and bubbly over medium-high heat. Cook and stir for 1 minute more. Pour over the potatoes and toss gently to combine. Sprinkle with parsley. Serve warm. Makes 8 to 10 side-dish servings (7 cups). Nutrition facts per serving: 161 calories, 3g total fat (1g saturated fat), 4mg cholesterol, 286mg sodium, 31g carbohydrate, 1g fiber, 4g protein The pressure cooker cooks the potatoes for this sweet and tangy bacon- flavored salad in almost no time at all. Use the pressure cooker to make short work of cooking potatoes for any of your other favorite potato dishes. Prep time: 15 minutes. Cooking time: 12 minutes. From rec.food.recipes Contributed to the FareShare Gazette by Jill in response to a request; 28 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.6% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * German Potato Salad -- Pressure Cooker Recipe By :Better Homes and Gardens Pressure Cooker Cookbook, 1995 Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- diced 2 tablespoons all-purpose flour 6 red potatoes -- quartered and cut in 1/4-inch slices 1 medium onion -- chopped 1 cup water 2 tablespoons sugar 1 teaspoon celery seeds 3/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup vinegar 1 tablespoon chopped fresh parsley Makes 8 to 10 side dish servings (7 cups) In a 4- or 6-quart pressure cooker cook the bacon till crisp over medium heat. Remove pressure cooker from heat. With slotted spoon remove bacon and drain on paper towels. Stir together 2 tablespoons of the bacon drippings with the flour; set aside. Discard remaining drippings. Add potatoes, onion, and water to the pressure cooker. Lock lid in place. Over high heat, bring cooker up to pressure and cook till pressure regulator begins to rock slowly. Use a quick release method to reduce pressure. Carefully remove lid. With a slotted spoon remove the potatoes and onion to a large bowl and sprinkle with the bacon. Measure the cooking liquid. If necessary, add additional water to make 1 cup. Return 1 cup cooking liquid to pressure cooker. Stir the flour drippings mixture into the cooking liquid. Add the sugar, celery seed, salt, black pepper, and vinegar. Cook and stir till thickened and bubbly over medium-high heat. Cook and stir for 1 minute more. Pour over the potatoes and toss gently to combine. Sprinkle with parsley. Serve warm. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art in response to a request; 27 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 2g Fat (22.3% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 225mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Rice Pudding Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 dash salt 1/2 cup rice 4 cups milk 3 eggs 1/2 cup sugar Flavorings: 1 teaspoon vanilla -- and 1/3 cup raisins or 1 teaspoon vanilla and 1 teaspoon grated orange rind [or all of the above] Place the first 3 ingredients in a large saucepan. Bring to a boil and simmer for about 4 minutes until the water is absorbed. Heat the milk and add to rice; cook slowly for 30 minutes, stirring frequently. While the rice is cooking beat the eggs and add the sugar to the egg mixture. Add the egg mixture to the rice after 30 minutes and cook 5 minutes more. Add the flavorings after cooking. Contributed to the FareShare Gazette by Valerie; 16 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 12g Fat (24.8% calories from fat); 14g Protein; 65g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Lettuce Wrapped Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon steaks -- 1 inch thick 3 tablespoons lemon juice 2 tablespoons white wine 4 teaspoons olive oil 3 tablespoons capers 1/4 teaspoon dry mustard Salt -- to taste 16 large leaf lettuce leaves Rinse salmon steaks. Pat dry with paper towel. Set aside. Combine lemon juice, white wine, olive oil, capers, dry mustard and salt to taste. Pour over salmon in dish and marinate for 30 minutes. Turn once. Reserve marinade. Blanch 16 lettuce leaves in boiling water for 5 seconds. Drain well. Arrange 2 leaves with stems overlapping in center. Spoon 2 teaspoons of marinade over lettuce. Place one salmon steak on leaves. Top with 2 teaspoons of marinade. Place 2 leaves on top. Tuck edges under. Bring bottom leaves up. Tie package style with string. Repeat with rest of salmon. Place on well greased grate, 4-5 inches from hot coals. Cook for 6-8 minutes. Turn. Cook an extra 6-8 minutes. Remove string and serve with lettuce leaves pulled back. Source : "Source Unknown" S(mastercook formatting by): "bobbi744@comcast.net" Contributed to the FareShare Gazette by Bobbie; 21 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 10g Fat (40.0% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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