FAST, COMPLETE DINNERS FOR TWO...PREPARED IN ONE PRESSURE COOKER

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About 20 years ago, American cooks began to rebel against the hours they spent in the kitchen ... which prompted big food companies to start pushing "convenience" fare. Now, however-due largely to a general mistrust of the food industry and fear of the chemical additives it uses to color, flavor, and preserve its products there's a growing trend back toward natural, unadulterated provisions. And to lessen the time required to prepare such meals-there's now a wide range of kitchen equipment available . . . including the improved, modernized pressure cooker. With one of these cookers, food can be cooked three times as fast as by traditional methods while retaining more of its nutritional value and using less energy.

Each of the following dinners for two can be prepared-the whole menu at the same time in the same pot-in a three quart pressure cooker. It is important, however, to keep the level of the contents at least two inches below the lid to avoid possibly clogging the pressure pot's steam vent. Better use a larger cooker if you have big appetites!

PORK CHOPS WITH BROWNED POTATOES,
CHEESED CAULIFLOWER, FIGS, CARROTS, AND STEAM-BAKED APPLES
Dessert Apples
2 good-sized baking apples
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons bitter orange marmalade
2 tablespoons toasted slivered almonds
2 tablespoons maple syrup

Main Dish

1/3 cup raw bran flakes or bread crumbs 1 egg, lightly beaten 2 tablespoons milk 2 center-cut loin or rib pork chops, about 3/4-inch thick salt and freshly ground black pepper to taste 4 tablespoons butter 2 medium potatoes, peeled and sliced 3/8-inch thick 2 medium carrots, scraped and halved lengthwise 1/2 cup white wine 6 (or so) cauliflower 1/2 cup grated Swiss Gruydre cheese 4 whole Kadota figs (usually available canned)

Core the apples about three-quarters of the way down and peel the top one-third. Set each one on a square of aluminum foil large enough to enclose the fruit completely. Then cream together the butter and sugar. Into each apple put a tablespoon of the butter mixture, followed by an equal amount of marmalade, then almonds, and finally, another tablespoon of the butter-sugar mix. Wrap each apple tightly with the foil and set aside.

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