Name: Casserole of Vegetables
Ingredients: 2 cup sliced carrots, 1/4 inch thick; 1 onion, sliced; 1 10-ounce package frozen, chopped spinach, cut into 1 inch pieces; 1/2 cup water; 2 T low cholesterol margarine; 3 T flour; 1 1/2 c skim milk; 1 c shredded mozzarella cheese; 1/4 t salt; pepper; 1 c water

Casserole of Vegetables

Cooking MethodPressure Cooker

Ingredients

2 cups sliced carrots, 1/4 inch thick
1 onion, sliced
1 10-ounce package frozen, chopped spinach, cut into 1 inch pieces
1/2 cup water
2 T low cholesterol margarine
3 T flour
1 1/2 c skim milk
1 c shredded mozzarella cheese
1/4 t salt
pepper
1 c water

Instructions

Place carrots, onion and spinach on rack in cooker. Add 1/2 cup water. Close cover securely. Place pressure regulator on vent pipe and cook 0 minutes (remove from heat as soon as pressure regulator starts to jiggle). Cool cooker at once. Melt margarine in small sauce pan; blend in flour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from heat and stir in cheese, salt and pepper. Stir until cheese is melted and blended into sauce. Place half the spinach in a 1 1/2 quart metal bowl which will fit loosely in cooker. Top with half the carrots and onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly with aluminum foil. Place 1 cup water, cooking rack and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 7 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.