Casserole of Vegetables
Source of Recipe
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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
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.
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