Ruth Haffly wrote to Dave Drum <=-
Title: Instant Pot Sesame Chicken
Categories: Poultry, Sauces, Vegetables, Chilies, Herbs
Yield: 4 servings
It actually looks quite easy, if you have an instant pot or equivalent.
We have the equivalent, one for in the house and one for the camper.
I gave my "Instant Pot" to my sister-in-law who has much more counter/ cabinet space than I weill ever have unless I move. But, I have an old (from my mother) Mary Dunbar pressure cooker - so I can "fake it" with what I have on hand.
I've also got my 8 qt pressure cooker (used to have a 22 qt one but
sold it when Steve went into the Army) that gets plenty of use. Will
pull out the water bath canner next week tho, to proccess fig
preserves.
And truth ti ttell many/most "Instant Pot" recipes cross over to using
a crockpot/slow cooker quite handily. And I do have a selection of
those from the baby 1 quart to the big counter hog - the "casserole" crocktpot.
I've got the baby, a 4qt and a 6 qt crock pot; they all have their uses but probably use the first and 3rd more than the middle one.
The big boy is quite handy for one-pot meals. To wit:
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings
Lots of left overs, unless making it for a group. Do the left overs
freeze well?
I've also got my 8 qt pressure cooker (used to have a 22 qt one but
sold it when Steve went into the Army) that gets plenty of use. Will
pull out the water bath canner next week tho, to proccess fig
preserves.
I have an old pressure cooker in that size range (5+ gallons) that
I've never used as a pressure cooker. I grabbed it at Goodwill's
Op-Shop to
be used in making chilli for chilli suppers. The lid is held on with turnbuckles and it has a pressure relief and a 2" face pressure gauge
on the lid. But no gasket and I've no idea where to get one should I
ever need to use it as a pressure cooket. Bv)=
The big boy is quite handy for one-pot meals. To wit:
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings
Lots of left overs, unless making it for a group. Do the left overs
freeze well?
I only make it when having company over - or when taking it with - to
a family event. There are seldom any significant leftovers. And I am
currently dog sitting three mooch-a-pooch mutts belonging to myhouse DD> mate's kid.
Ruth Haffly wrote to Dave Drum <=-
I've also got my 8 qt pressure cooker (used to have a 22 qt one but
sold it when Steve went into the Army) that gets plenty of use. Will
pull out the water bath canner next week tho, to proccess fig
preserves.
I have an old pressure cooker in that size range (5+ gallons) that
I've never used as a pressure cooker. I grabbed it at Goodwill's
Op-Shop to be used in making chilli for chilli suppers. The lid is
held on with turnbuckles and it has a pressure relief and a 2" face pressure gauge on the lid. But no gasket and I've no idea where to
get one should I ever need to use it as a pressure cooket. Bv)=
Check Amazon if you know the brand. We used the water bath canner
today; it's really much taller than the half pint jars but it has a
nice rack for holding them in place. I've heard a number of "pops"
since they came out but haven't counted to see if all 9 sealed.
The big boy is quite handy for one-pot meals. To wit:
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings
Lots of left overs, unless making it for a group. Do the left overs
freeze well?
I only make it when having company over - or when taking it with - to
a family event. There are seldom any significant leftovers. And I am
Looks like something I might do for our small group at church.
Yesterday it was only us and one other couple--she brought fixin's for
red (tomato) soup and grilled cheese with Nutty Buddies for dessert.
Our turn to cook is next week so I'm thinking of doing taco salad.
I've also got my 8 qt pressure cooker (used to have a 22 qt one but
sold it when Steve went into the Army) that gets plenty of use. Will
pull out the water bath canner next week tho, to proccess fig
preserves.
I had an old Mary Dunbar 20 qt (5 gal) waterbath canner that passed
from my granfmother to my mother to me. I didn't use it so I passed it
to
my friend Les' new wife who will/does use it. She has children (from a previous marriage) so it will continue its heirloom usage, I expect.
I have an old pressure cooker in that size range (5+ gallons) that
I've never used as a pressure cooker. I grabbed it at Goodwill's
Op-Shop to be used in making chilli for chilli suppers. The lid is
held on with turnbuckles and it has a pressure relief and a 2" face pressure gauge on the lid. But no gasket and I've no idea where to
get one should I ever need to use it as a pressure cooket. Bv)=
Check Amazon if you know the brand. We used the water bath canner
today; it's really much taller than the half pint jars but it has a
nice rack for holding them in place. I've heard a number of "pops"
since they came out but haven't counted to see if all 9 sealed.
I dunno the name of the maker. It was stamped into the bottom and I
think it was made in Peoria, IL. But, the logo/name has eroded over
the years. The gauge, however, is a standard item (according to my brother).
The big boy is quite handy for one-pot meals. To wit:
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings
Lots of left overs, unless making it for a group. Do the left overs
freeze well?
I only make it when having company over - or when taking it with - to
a family event. There are seldom any significant leftovers. And I am
Looks like something I might do for our small group at church.
Yesterday it was only us and one other couple--she brought fixin's for
red (tomato) soup and grilled cheese with Nutty Buddies for dessert.
Our turn to cook is next week so I'm thinking of doing taco salad.
Here's a hot-water bath canned pickle recipe very similar to what my grandmother used to do (and dragooned me into helping with).
Title: Bread & Butter Pickles w/Water Bath Canning Instructions
Categories: Squash, Vegetables, Herbs, Preserving
Yield: 6 pints
Ruth Haffly wrote to Dave Drum <=-
Here's a hot-water bath canned pickle recipe very similar to what my grandmother used to do (and dragooned me into helping with).
Title: Bread & Butter Pickles w/Water Bath Canning Instructions
Categories: Squash, Vegetables, Herbs, Preserving
Yield: 6 pints
Looks good. I'm debating using some of our frozen blueberries and strawberries to make jam; it would round out flavor choices a bit and
give me a break from making it next year. I'd still want to make some peach jam tho, and maybe strawberry rhubarb.
Title: Bread & Butter Pickles w/Water Bath Canning Instructions
Looks good. I'm debating using some of our frozen blueberries and strawberries to make jam; it would round out flavor choices a bit and
give me a break from making it next year. I'd still want to make some peach jam tho, and maybe strawberry rhubarb.
I've never "got" the strawberry-rhubarb conflation. I've tried it more than a few times and the flavours do not work well together for me. I quite like the tartness of the rhubarb (and wid picked gooseberries).
I assume that people first used strawberries in the mix to mitigateI'll DD> pass.
the tartness when sugar was in short supply. But now days they also
add the sugar and get a product that is (to me) cloyingly sweet.
Title: Rhubarb Sauce
Categories: Five, Sauces, Fruits
Yield: 2 Pints
Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.
Originally from Recipes With A History; Yankee Magazine
Ruth Haffly wrote to Dave Drum <=-
I've never "got" the strawberry-rhubarb conflation. I've tried it more than a few times and the flavours do not work well together for me. I quite like the tartness of the rhubarb (and wid picked gooseberries).
I like it, have had some that has been really sweet, other that has
been on the tart side. It's good either way IMO.
I assume that people first used strawberries in the mix to mitigate
the tartness when sugar was in short supply. But now days they also
add the sugar and get a product that is (to me) cloyingly sweet.
I'll pass.
Make your own to the tartness level you prefer.
Title: Rhubarb Sauce
Categories: Five, Sauces, Fruits
Yield: 2 Pints
Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.
I'll have it on ice cream or biscuits, have basically given up
pancakes and waffles.
Originally from Recipes With A History; Yankee Magazine
Is that magazine still going? I used to read it at my grandmother's whenever we'd visit.
I've never "got" the strawberry-rhubarb conflation. I've tried itmore DD> than a few times and the flavours do not work well together
I like it, have had some that has been really sweet, other that has
been on the tart side. It's good either way IMO.
I hereby bequeath you my share of the strawberry/rhubarb mixtures.
I assume that people first used strawberries in the mix to mitigate
the tartness when sugar was in short supply. But now days they also
add the sugar and get a product that is (to me) cloyingly sweet.
I'll pass.
Make your own to the tartness level you prefer.
As my granddad always used to say "It's a poor cook who can't suit himself."
Title: Rhubarb Sauce DD> Categories: Five, Sauces, Fruits
Yield: 2 Pints
Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.
I'll have it on ice cream or biscuits, have basically given up
pancakes and waffles.
I get more pancakes than waffles - but, they're both on my menu.
Originally from Recipes With A History; Yankee Magazine
Is that magazine still going? I used to read it at my grandmother's whenever we'd visit.
You betchum, Red Rydar! Here's a link: https://tinyurl.com/YANKY-MAG
I'll probably never make this on my own. But, I'd tuck into it with
gusto should it be served to me.
Title: Mushroom, Kale & Tomato Strata
Categories: Vegetables, Greens, Mushrooms, Breads, Cheese
Yield: 12 servings
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