Maple Glazed Sweet Potatoes; Artichokes 'N Sauce - Presto 8-Quart Aluminum Instructions Manual

2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
1 ⁄ cups chicken broth
1
2
Place all ingredients except margarine and salt and pepper in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rock-
ing slowly. Cool cooker at once . Allow potatoes, garlic, and broth to remain in cooker.
Mash potatoes using a potato masher or hand mixer until desired consistency is reached.
Add margarine.
Nutrition Information Per Serving
6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
1 cup water
1 tablespoon vegetable oil
Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator
rocking slowly. Cool cooker at once . Serve with your choice of the following sauces.
Nutrition Information Per Serving
60 Calories, 0 g Fat, 0 mg Cholesterol
GARLIC SAUCE — Combine
warm.
HERB YOGURT — Combine 1 cup plain yogurt,
dill weed, and 1 ⁄ teaspoon salt. Serve chilled.
4
ITALIAN SAUCE — Combine
Serve chilled.

MAPLE GLAZED SWEET POTATOES

3 sweet potatoes, peeled, cut into
1 to 1 ⁄ -inch chunks
1
2
⁄ cup maple flavored syrup
3
4
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over
potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes
with pressure regulator rocking slowly. Cool cooker at once .
Nutrition Information Per Serving
125 Calories, 2 g Fat, 0 mg Cholesterol
GARLIC MASHED POTATOES

ARTICHOKES 'N SAUCE

⁄ cup margarine, melted and 2 cloves minced garlic. Serve
1
4
⁄ cup mayonnaise and
1
2
26
• • • • • • •
1 tablespoon margarine
Salt and pepper to taste
3 artichokes
⁄ cup finely chopped carrots,
1
4
⁄ cup Italian style salad dressing.
1
4
⁄ cup water
1
2
1 tablespoon melted margarine
⁄ teaspoon salt
1
2
3 servings
⁄ teaspoon
1
2
6 servings