EHC: Waterless Cookware Recipes
Waterless Vegetable Recipes
MASHED POTATOES
Scrub potatoes, leaving the skins on. Cut in half. Place cut side down in steamer/colander pan, lid on, and valve open. Place about 2" of water in the 2 or 3 quart pan. Place steamer/collander pan in 2 or 3 quart pan over medium heat. When whistle sounds, close valve and reduce heat to low. cook until potatoes are tender [about 20 minutes]. Pur water from 3 quart and replace steamer pan back into it. Using your masher, mash potatoes through steamer/collander pan into 2 or 3 quart. Skins will remai
n in steamer pan. Add seasonings, salt pepper, butter, and milk as desired.
CARROTS
Place 2 pounds fresh cut carrots in 1.5 quart sauce pan. Add 1/2 egg poaching cup of water (1.5 oz). Start on medium heat. When the valve whistles or steam comes out around the lid, turn the burner to low. If after several minutes steam is still coming out, turn to warm. Cook for 20 minutes. When done, if desired, add 1 tablespoon of 100% corn oil margarine.
CABBAGE
Pack about 2 - 3 pounds of cut cabbage into 2 quart sauce pan. Add 1 egg poaching cup of water (3 oz). Start on medium heat. when the valve whistles or steam comes out around the lid, turn the burner to low. If after several minutes steam is still coming out, turn to warm. Cook for 20 minutes. When done, if desired, add 1 tablespoon of 100% corn oil margarine.
CANDIED YAMS & APPLES
Peel and cut 2 - 3 sweet potatoes in 2 quart sauce pan. Cut apples in sections and place on top of sweet potatoes. Add 1/2 cup brown sugar and cinnamon, if desired. Add 1 egg poaching cup of water (3 oz). cover with lid and start on medium heat. When the valve whistles or steam comes out around the lid, turn burner to low. if after several minutes steam is still coming out, turn to warm. Cook for 20 minutes.
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