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 Dip oxtail in seasoned flour. Brown in fat in cooker. Add water, peppercorns and cook under pressure for 40 minutes. Add  all other remaining ingredients and cook an additional 6 minutes.

 (salt if desired (do not salt until soup is finished - ham is salty and so are bouillon cubes)

 Heat oil in cooker over medium heat. Sauté diced ham and minced garlic gently over medium heat until delicately browned. Add the broccoli, nutmeg and beef stock. Bring to boil, stirring occasionally. Close lid, bring to pressure, lower heat and cook  for 5 minutes. Remove from heat. Add uncooked macaroni and boil gently, with lid open, about 10 minutes or until macaroni  is tender. Check seasoning and salt if you wish. Serve in hot bowls and garish with Parmesan cheese, 4 servings.

In open cooker, melt butter/oil and sauté the onion until soft and golden but not brown. Remove with slotted spoon and drain on pager towel. Add ham and chicken cubes and brown, stirring. Return onion to cooker and add okra, stock, water, tomatoes with their liquid, thyme, bay leaf, cayenne pepper, parsley and garlic. Close lid and bring to pressure. Lower heat  and cook for 20 minutes. Remove from heat and open lid. Add the shrimp and crab meat and cook gently with lid off a few  minutes just until the shrimp turn pink. Check seasoning and add salt and pepper if necessary. Serve over hot cooked long grain  white rice. 10 servings.