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CHOP SUEY
3 tablespoons cooking oil ½ cup soy sauce
3 lbs. round steak, cubed 3 cups diced celery
1 lb. lean pork, cubed 2 cups water
1 lb. lean veal, cubed
* * * * * *
Salt and pepper 3 16-ounce cans Chinese vegetables
3 onions, chopped 3 16-ounce cans bean sprouts
Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables,
and water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Add canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.
LIMA BEANS WITH BACON
6 cups dried lima beans 1 lb. bacon, diced
¾ cup cooking oil Water
3 tablespoons salt
* * * * * *
Water Salt, as desired
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown
bacon. Add beans and enough water to well cover beans. Do not fill canner over one-half full. Close cover securely. Place pressure
regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.
12-15 servings.
LIMA BEAN POT
6 cups dried lima beans 1 cup chopped celery
¾ cup cooking oil 6 cups tomato juice
3 tablespoons salt ½ cup brown sugar
Water 1 tablespoon chili powder
2 lbs. pork sausages, cut into ½ teaspoon cayenne pepper
½-inch pieces
* * * * * *
3 onions, chopped Salt, as desired
1 green pepper, diced
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown
sausage. Remove. Pour off all drippings in excess of two tablespoons. Sauté onions, green pepper, and celery. Add lima beans and
sausage. Add combined tomato juice, brown sugar, chili powder, and cayenne pepper. Mix well. Do not fill canner over one-half full.
Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. Season to taste with salt. 12-15 servings.
SHRIMP JAMBALAYA
3 tablespoons cooking oil 1 cup water
2 cloves garlic 3 1-lb. cans tomatoes
2 cups chopped onion 3 6-ounce cans sliced
2 lbs. precooked ham, diced mushrooms, with liquid
3 cups uncooked rice 3 lbs. peeled and cleaned
1 tablespoon salt, or as desired shrimp
½ teaspoon pepper 2 green peppers, cut into
½ teaspoon allspice strips
Pinch each, cayenne, chili
powder, and basil
Heat canner, add oil, and sauté garlic and onion until golden brown. Stir in ham and rice. Cook until rice is golden. Remove garlic.
Add seasonings, water, tomatoes, and mushrooms with liquid; mix well. Add shrimp and sprinkle green pepper strips over all. Close
cover securely. Place pressure regulator on vent pipe and COOK 5 MlNUTES at 15 pounds pressure. Let pressure drop of its own ac-
cord. Remove cover and stir. Let stand 5 minutes before serving. 15-18 servings.