Brown meat well on all sides in fat. Add other ingredients and cook 20 minutes per pound at 15 pounds pressure. Let stand at least 8 hours before using. Thicken gravy if desired.

LIVER AND RICE

• 1 lb. beef, calf or lamb liver
• 1 medium sized onion
• 2 T savory fat (bacon or chicken)
• 2 t soy sauce
• salt & pepper to taste
• 1½ T cornstarch
• 1 C bouillon

Cut liver into small pieces. Brown the liver and sliced onion quickly in hot fat. Add the cornstarch to a little of the bouillon and mix to a smooth paste. Add to the rest of the bouillon and cook until thick and clear. Add the soy sauce and seasoning, then the browned liver and onion. Serve over dry rice.

CREAM PEAS & TUNA FISH

• 3 T butter
• 2 T flour
• 2 C warm milk
• 1 can tuna fish
• 1 C peas
• toast

Make cream sauce and cook until thickened. Add tuna and peas. Serve on toast.

VEAL PAPRIKA

• 2 lbs. boneless veal steak—pounded paper thin
• 1 lb. mushrooms
• 1 medium onion
• 2 T salad oil

Brown onions & mushrooms in oil and remove from skillet. Brown veal—(cut up in serving size pieces). Return onions and mushrooms to skillet. Add sour cream & seasonings. Simmer 20 minutes. If sour cream too thick, thin with milk. Make sweet cream sour with few drops vinegar. If canned mushrooms used, use juice in gravy.

SPAGHETTI WITH MEAT SAUCE IN PRESSURE COOKER

• 1 lb. hamburger
• 1 onion chopped
• 1 can tomato paste
• 2 cans tomato sauce
• 1 green pepper chopped
• 1½ T Worcestershire sauce
• salt
• pepper
• 2 bay leaves

Mash the meat with a fork.

Add onion, green pepper, paste, sauce, spices and cook at 15 pounds pressure for 10 minutes. It is best to add salt and pepper after cooking to taste. Remove bay leaves. Serve meat sauce over cooked spaghetti. This may be made earlier and reheated when ready to use but long simmering is not necessary.

BAKED SNAPPER CUBA

• french dressing (marinade)
• ⅓ C lime juice
• ⅔ C olive oil
• 1 T soy sauce
• dash garlic salt
• dash fresh ground black pepper

Marinate a big snapper or any baking fish in 1 cup of the french dressing for 4-6 hours. If fish is split for stuffing, marinate the inside of the fish too. Stuff with bread stuffing if desired.

Bake at 450° for 5-6 minutes or until well seared, brush plenty of the marinade over the fish. Cover and bake until tender, basting with the marinade frequently.

A little basil or thyme or crushed bay leaves may be added to the fish before baking.

This is a recipe from Havana, Cuba.

LASAGNE

• 2 T. oil
• 1 lb. hamburger—crumbled
• 2 cloves garlic—crushed
• 2