| | -Sue Woodward |
| | PRESSURE COOKER COOKBOOK |
| 1/3 | c | Olive oil |
| 3 | sl | Bacon; cut into 1/2" pieces |
| 2 | lg | Onions; sliced |
| 3 | cl | Garlic; crushed |
| 1 | c | Celery; 1/2" slices |
| 2 | | Carrots; cut into 1/4" slice |
| 1/3 | c | Parsley; chopped |
| 1 | c | Bottled clam juice |
| 2 | tb | Lemon juice |
| 2 | tb | Sherry |
| 1 | c | Canned crushed tomatoes |
| 1/4 | c | Jalapeno salsa |
| 1 | tb | Brown sugar |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Crushed red pepper flakes |
| 1/2 | ts | Cayenne pepper |
| 2 | ts | Paprika |
| 1 | ts | Dried thyme |
| 2 | | Bay leaves |
| 1 | lb | Mushrooms; stems trimmed and caps thinly sliced |
| 1 | lg | Green bell pepper; thinly sliced lengthwise |
| 1 | c | Pimiento stuffed green olives |
| 1 | lb | Bay scallops |
| 1 | lb | Shrimp; peeled & deveined |
| 3 | tb | Butter; softened |
| 2 | ts | Potato starch or flour |
