See it worked out like this...
My SIL sent me a coupon to join Sams Club for $45, and then I would get
a $45 ecoupon in the email. Oh yeah, there was also a $100 gift card
included. So I drove up to Bullhead City, 62 miles, and joined.
Wandered the aisles and bought one of them Instant Pot thingies. Now
to figure out if I can actually use it to cook for "1" person somehow.

Anybody got any ideas?

P.S.
I used to belong to Sams, but not Costco. Then they closed all the
Sams stores in Alaska. So I joined Costco, there's 2 of them in
Anchorage. Now I'm down here in Arizona where the nearest Costco is
in Henderson NV, bout 150 miles up the road, which I do shop at rarely.
I'm pretty sure the ecoupon and the dregs of the gift card will work
at the WallyWorld that's only about 1.5 miles up the road. I'll
probably buy another 5TB USB drive, you can never have to many of
them (the 2's are getting dangerously close to being to small).


... I have never violated a agriculture quarantine regulation-Pete Hutter
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Bill Swisher wrote to All <=-

to figure out if I can actually use it to cook for "1" person somehow. Anybody got any ideas?

Just cut recipes down, but here are two of the ones I make in ours. Obviously the first one is waaaay to much for you. The second one would work for two meals.


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Instant Pot Chicken Shawarma
Categories: Meat
Yield: 10 Servings

1 lb boneless skinless chicken
-Breasts
1 lb boneless skinless chicken
-Thighs
1 t ground cumin
1 t paprika
1/2 t turmeric
1/4 t granulated garlic
1/4 t ground allspice
1/4 t chili powder
1/8 t ground cinnamon
Kosher salt and freshly
-ground black
-pepper to taste
1 c chicken broth or stock

[Note: If making in a slow cooker, follow the same instructions and cook
on low for 4 hours. ]
Slice chicken breasts and thighs into strips and place into your
instant pot.

In a small bowl combine all of spices (cumin cinnamon).

Pour the spice mix over the chicken with a pinch of salt and some
pepper.

Mix it all together so the spices evenly coat the chicken. Add
chicken broth to the pot and secure the lid.

Place it on the poultry setting and get the time to 15 minutes.

Once the time is up let it depressurize on its own for 10 minutes then
turn the steam release to venting until all the pressure is released.

Serve with veggies or on sweet potato toast drizzled with tahini sauce
or on rice.

**Krystine Ross posted this on facebook **


-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Instant Pot Frozen Chicken Thighs (Shawn's)
Categories: Poultry
Yield: Servings

1/2 Yellow Onion,Chopped
1 Celery,Chopped
1 T Olive Oil
1 t Paprika
1 t Salt
2 t Poultry Seasoning
2 c Chicken Stock
3 Chicken Thighs

Turn instant pot on saute. Add olive oil and onion, celery. Sprinkle
some paprika and salt on top. Stir until done.
Move to one side, add chicken thighs and brown skin.
Remove chicken
Spread veggies evenily and place chicken on top. Add chicken stock,
pressure cook for 14 minutes and let steam
relase naturally for 10 mins.

Remove chicken and voila. I normally just throw the juice out, but I'm
sure you could do something with it... gravy
would be easy.


-----


... Be wary of strong drink. It can make you shoot at tax collectors and miss --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Bill Swisher wrote to All <=-

See it worked out like this...
My SIL sent me a coupon to join Sams Club for $45, and then I would get
a $45 ecoupon in the email. Oh yeah, there was also a $100 gift card included. So I drove up to Bullhead City, 62 miles, and joined.
Wandered the aisles and bought one of them Instant Pot thingies. Now
to figure out if I can actually use it to cook for "1" person somehow.

Anybody got any ideas?

Recipes for one are tough. Here's a link and good luck:

https://www.therecipes.info/insta-pot-recipes-for-one-person

You could do this for one with just a but of trimming. Or eat "hearty".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Steak
Categories: Beef, Herbs. Sauces
Yield: 2 servings

Steak; you choose
2 tb Butter
2 cl Garlic; minced
+=OR=+
1/2 ts Garlic granules
1/4 ts Oregano
Salt & pepper
1/4 ts Parsley; opt

MMMMM--------------------------GRAVY---------------------------------
1 md Onion; chopped
1 cl Garlic; minced
1 c Beef broth
1 tb Cornstarch
+=MIXED WITH=+
Water to make a slurry

Mix garlic and butter then set aside.

Pat steak dry with kitchen towel, rub with salt,
parsley, oregano and black pepper.

Set instant pot to saute function then add half of the
garlic butter mix in the inner pot of the instant pot.

Add in steak and sear the side for 2 minutes without
moving it then turn and sear the other side for another
2 minutes before transfering to a plate .

If you want steak rare sear for 3 minutes on each side,
leave to rest before serving. For medium, and well-done
move to step 5.

Add 1 cup beef broth in the inner pot of the IP, add
chopped onions and garlic. Scrape inner pot to deglaze.

Place trivet in the inner pot of the instant pot and put
seared steak on trivet.

Cover instant pot with its lid and put vent in sealing
position. Set instant pot to pressure cook high for 5
minutes and do a 5 minutes natural release for well-
done.

For medium-well done, do a quick release

Once instant pot is depressurised, open the instant pot
and take out steak.

Immediately add the remaining garlic butter mix on top.
Leave to rest for 5 minutes then enjoy with sides of
choice.

HOW TO MAKE GRAVY: After taking out the steak from the
instant pot, Sieve the content of the instant pot and
add the liquid back into the pot.

Set instant pot to saute mode.

Pour cornflour slurry in the pot. Stir till gravy
thickens then take off heat.

Serve gravy with steak.

RECIPE FROM: https://www.recipevibes.com

Uncle Dirty Dave's Archives

MMMMM

... Just when the software is idiot-proofed - along comes a bigger idiot!
--- EzyBlueWave V3.00 01FB001F
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Shawn Highfield wrote to Bill Swisher <=-

Just cut recipes down, but here are two of the ones I make in ours. Obviously the first one is waaaay to much for you. The second one
would work for two meals.

Yeah, the second did look more to my liking. I bought some chicken
breasts several years ago, something like 5lbs of them at a really
low price. So I boned them, filleted them, sauteed them, pounded them,
had a lot of fun messing around with them. Had a lot of soup when I
got done with the skin/bones and scraps. But normally I buy thighs,
bone in, skin on.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: French Bread/goat Cheese/sun-Dried Tomato Spread
Categories: Sun dried, Bread, Spread, Cheese
Yield: 8 servings

4 ts Fresh thyme; minced or
11 oz Pk Montrachet; or other soft
Fresh goat cheese
2/3 c Walnuts; chopped
1/2 c Oil-pk sun-dried toms; drain
Chop
1 ts Dried thyme; crumbled
1/4 c Sour cream
-Fresh thyme; minced
-Walnuts; chopped
2 French bread baguettes;slice

Mix cheese, walnuts, tomatoes and thyme. Thin to sp readable
consistency with sour cream. Season with generous amount of pepper.
Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover
and chill. Bring to room temperature before serving.) Sprinkle
cheese with thyme and walnuts. Serve with bread. (wrv)

U/L to NCE by Burt Ford 3/96.

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
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Quoting Bill Swisher to All <=-

bought one of them Instant Pot thingies. Now to figure out if
I can actually use it to cook for "1" person somehow.

Anybody got any ideas?

Easy. Eating leftovers the next day is boring, so on Day 1 make a
meal that serves 4. Eat one, reserve one for day 3 and freeze two
portions. On Day 2 make Meal B, eat one, save one for day 4 and
freeze 2 portions. Day 5, find 2 more recipes and repeat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Tapioca Pudding
Categories: Desserts, Pudding, Fruit
Yield: 4 Servings

1/3 c Non-instant tapioca pearls
2 1/2 c Water
8 oz Milk
4 oz Light cream
1/2 c Brown sugar
1 pn Salt
16 Raspberries; or
4 tb Raspberry jam

This version is eggless.


Place the tapioca in a strainer, rinse it for a minute or two
under cold running water, then dump it into a medium-sized
saucepan. Add the water, place the pan over medium heat, and bring
to a boil, whisking a little to separate the pearls.

Pour in the milk, and crumble in the sugar. Add a dash of salt,
and heat it to the boiling point one more time.

Lower the heat to a slow simmer, partially cover, and cook gently
for 30 minutes, or until it is quite thick. Transfer to individual
bowls while still hot, then let it cool to room temperature. You
can serve the pudding right away, or if you'd like it cold, cover
the bowls with plastic wrap and chill. Serve topped with a few
raspberries or a dab of jam.

This keeps well for up to 5 days if tightly covered and
refrigerated.

Adapted from a recipe by: Mollie Katzen's Vegetable Heaven

MMMMM


Cheers

Jim


... Yoga pants are the bacon of clothing.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Bill Swisher wrote to Shawn Highfield <=-

Yeah, the second did look more to my liking. I bought some chicken breasts several years ago, something like 5lbs of them at a really
low price. So I boned them, filleted them, sauteed them, pounded them, had a lot of fun messing around with them. Had a lot of soup when I
got done with the skin/bones and scraps. But normally I buy thighs,
bone in, skin on.

I prefer thighs, but they don't like me. My stupid body has a hard time processing dark meat. For years I couldn't eat any beef, now I can again as long as it's cooked rare. I need to be able to chew it, if it's pulled I
can't eat it.

Trust me between Andrea and myself it's amazing we can eat anything.

Shawn

... Take what you can use and let the rest go by.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Bill Swisher <=-

https://www.therecipes.info/insta-pot-recipes-for-one-person

I'll look over their recipes.

You could do this for one with just a but of trimming. Or eat "hearty".

I've been very successful at eating "hearty". So much so that when I
visit the Doctors office I can detect a "Tsk, tsk" when they take my
weight.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fried Asparagus in Beer Batter
Categories: Asparagus
Yield: 1 Basket


1 to 2 pounds asparagus
1 cup flour
1 can beer
Salt and pepper
Garlic powder
Seasoned salt
Italian seasoning, to taste
Olive oil
Mix flower and seasonings together. Add beer to fry ingredients
mixing slowly until thick enough to cling to asparagus. Cut
asparagus into two inch pieces or leave whole. Deep fry in two
inches olive oil until golden brown, turning once.
Posted by: Steve Herrick Source: [Victoria Island]

~End Recipe Export- Collection of Steve Herrick - Jacksonville, VT

U/L to NCE in above condition, as received, by Burt Ford 4/97.

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to BILL SWISHER <=-

Easy. Eating leftovers the next day is boring, so on Day 1 make a

...

freeze 2 portions. Day 5, find 2 more recipes and repeat.

I'm pretty much an expert at that, I cook for 2 to 6 and freeze the
leftovers. I've got 2 smallish chest freezers, one in Anchorage and
one in Arizona, about 6 or 8 flats of canning jars spread out across
the 2 sites, suckie bag machines at both places, and twice a year I
have to graze through the freezers before leaving for the other place,
at least in Anchorage I can leave things running (here in Arizona it
gets into the 120F range and I'm not gonna try and run a freezer at
that temp.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fried Deviled Camembert
Categories: Appetizer
Yield: 4 Servings

4 Pieces fairly firm Camembert
Cheese (1.5 oz)
2 ts All-purpose flour
1/2 ts Dry mustard
1/2 ts Dried mixed herbs
-Fresh ground pepper to
-taste
1 Egg, beaten
1/4 c Dry bread crumbs
1/2 ts Hot chili powder
4 pn Cayenne pepper
-Vegetable oil for frying
-Fresh sage sprigs (opt)
-Fresh rosemary sprigs
-(opt)
-Fresh thyme sprigs (opt)

Wrap and freeze cheese 1 hour.

On a plate, combine flour, mustard, herbs and pepper. Dredge each
piece of cheese thoroughly with mixture, then dip into egg. In small
bowl, mix bread crumbs with chili powder and cayenne pepper. Coat
dipped cheese portions in mixture, pressing on firmly with palms of
hands.

Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F.
(190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.
Fry cheese about 30 seconds or until golden brown. Drain on paper
towels. Garnish with sage, rosemary and thyme sprigs, if desired, and
serve at once.

Author unknown. U/L to NCE by Burt Ford 1/97.

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
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Bill Swisher wrote to Dave Drum <=-

https://www.therecipes.info/insta-pot-recipes-for-one-person

I'll look over their recipes.

You could do this for one with just a but of trimming. Or eat "hearty".

I've been very successful at eating "hearty". So much so that when I visit the Doctors office I can detect a "Tsk, tsk" when they take my weight.

I used to be. I changed my eating habits and lost a bunch of weight for
a while - enough to please my croakers. But I seem to have plateaued at
my current range. Still, if I put off lunch until 14:00 or so I seldom
want an evening meal. Ah, well, the joys of getting older ...... Yawn.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shakshuka for One
Categories: Vegetables, Eggs, Kosher
Yield: 1 serving

1 tb Oil
1/2 md Onion; diced
3 cl Garlic; minced
4 md (to 6) tomatoes
1/2 c (120 ml) water
3 tb Tomato paste
1 ts (to 2 ts) chicken base or
- bullion powder
2 lg Eggs

Coat the bottom an 8" skillet or frying pan in oil. When
hot, add onions and cook them for about five minutes
until they start to become somewhat translucent.

Add the garlic and cook for about five minutes or until
the garlic begins to brown slightly.

Add tomatoes, water, tomato paste, and bullion powder.
Mix until the tomato paste dissolves and again every few
minutes, occasionally pressing down on the tomatoes with
the back of your spatula to help them turn to sauce. Let
simmer for fifteen minutes or until you have a thick
sauce.

Make a little crater in your tomato sauce and place the
egg in it, then repeat with the second egg. Cover and
let poach until the whites are cooked but the yolk is
still gooey. Alternatively, you can leave it uncovered
and let the eggs cook sunny-side up, but you're more
likely to overcook your yolks this way.

Notes: Canned tomatoes work beautifully in this recipe
if you prefer to use them.

RECIPE FROM: https://www.thetasteofkosher.com

Uncle Dirty Dave's Archives

MMMMM


... Computer Hacker wanted. Must have own axe.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Shawn Highfield to Bill Swisher <=-

normally I buy thighs, bone in, skin on.

I prefer thighs

Same.

but they don't like me. My stupid body has a hard time
processing dark meat. For years I couldn't eat any beef

That sucks. I knew about the beef thing but didn't realize it
extended to all dark meats. I guess venison and wild goose are
completely out of the question then.

Is that condition tick bite related?

https://tinyurl.com/bad-tick

between Andrea and myself it's amazing we can eat anything.

I ran "pork+rice-flour" through the Asian directory in my MM and am happy
to report finding over 800 recipes. And fish or shrimp+rice-flour
yields 900 more. Just become Asian!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach Tapioca
Categories: Desserts, Pudding, Fruit
Yield: 4 Servings

1/4 c Quick-cooking tapioca
1 pt Hot water
1 c Sugar
1 tb Butter
1/2 ts Salt
1 tb Lemon juice
1 c Peach juice
2 c Sliced canned peaches

Cook the tapioca and water in a double boiler for 15 minutes, add
the sugar, butter, salt, and lemon and peach juice, which has been
drained from the peaches. In a greased baking dish, make alternate
layers of the tapioca and peaches arranged so that a layer of the
peaches comes on top. Bake in a moderate over (350 degrees) for
about 30 minutes, or until brown on top. Serve either hot or cold
with cream.

Recipe by: Aunt Sammy's Radio Recipes 1931

From: Barb At Pk

MMMMM




Cheers

Jim


... 'Buffet' is a French word that means 'get up and get it yourself'.

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Bill Swisher to Jim Weller <=-

I've got 2 smallish chest freezers

I only need one and like I said I don't use it at all for five months
at a time.

We have do have a second fridge, a mini bar fridge, which I
sometimes plug in if I have an overflow of fresh food or cold
beverages. It was last used back in August when we a lot of company,
first my two grandkids, Lexi and Charlee, then my step daughter and
her latest boyfriend, then Neekha, her partner and their baby.

The whole thing was tightly coordinated, coming, going and ride
sharing, with the same crew all wanting to visit with the other
grandfather, Roslind's ex-husband from B.C., who was visiting both
Alberta and the NWT concurrently. Plus Neekha wanted to visit her
mom and half brother who know live here, Lexi wanted to visit her
father in Yellowknife and Charlee wanted to see her birth family,
who reside in nearby Behchoko.

suckie bag machines

I had one for a while but my step son Ray used it more than I did as
he is an avid hunter, competent butcher and keeps several peoples'
freezers full. When he moved away I gave it to him. I make do with
recycled plastic bags, twist ties and a straw

The last tapioca thing:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Blueberry Tapioca Tart
Categories: Desserts, Pies, Ice cream, Fruit
Yield: 8 Servings

1 kg Sweet shortcrust pastry
2 kg Fresh or frozen blueberries
350 g Sugar
100 g Tapioca
100 g Unsalted butter
1 Egg, beaten
TO SERVE:
Vanilla bean ice-cream

Preheat the oven to 180 C. Divide the pastry in two and roll out
one half to line the base of a greased 25 cm tart tin. Chill the
tart base and the remaining pastry while making the filling. In a
mixing bowl combine the berries, sugar and tapioca. Add the butter
in small pieces and toss well together. Transfer the berry mixture
to the chilled pastry case. Roll out the remaining pastry and place
loosely on top of the berry mixture. Trim off the excess pastry and
seal the edges. Brush the crust with beaten egg and, with a fork,
pierce holes in the top to allow the steam to escape. Bake in
preheated oven for 35 to 45 minutes or until golden. Serve with
vanilla bean ice-cream.

Source: Vogue Entertaining Guide June/July '94
Bon Appetit, Exec. Chef Magnus Johansson


MMMMM




Cheers

Jim


... 'I' before 'E,' except in Budweiser

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

That sucks. I knew about the beef thing but didn't realize it
extended to all dark meats. I guess venison and wild goose are
completely out of the question then.

Haven't had venison in years, and the closest to wild goose would be
duck and yeah that's a hard one to deal with too. Mainly I cook duck
for Andrea and I eat the sides and use the fat for other things. :)

Is that condition tick bite related?
https://tinyurl.com/bad-tick

No bad surgery a few years back.

I ran "pork+rice-flour" through the Asian directory in my MM and am
happy to report finding over 800 recipes. And fish or shrimp+rice-flour yields 900 more. Just become Asian!

She can't have spice... including pepper. Everything I cook has to be
peppered on the plate.

Shawn

... A failure will not appear till a unit has passed final inspection.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to BILL SWISHER <=-

I only need one and like I said I don't use it at all for five months
at a time.

Well one isn't used for 5 months, and the other for 7. :-)
I managed to squeeze all the stuff out of the freezer into the reefer
in the kitchen before leaving this time, so it's unplugged at the
moment.

I had one for a while but my step son Ray used it more than I did as
he is an avid hunter, competent butcher and keeps several peoples' freezers full. When he moved away I gave it to him. I make do with recycled plastic bags, twist ties and a straw

I had 3, but gave one away to some people who'd been gifting me with
Salmon. I don't fish anymore, everybody I was giving it to left in
one form or another. As I've said in the past...I use the heck out
of mine. The people I gave the machine to create A LOT of frozen fish,
during the run they easily process dozens of fish a day. They fillet
the fish and cut the belly flap off because it's fattier. The belly
flaps are smoked, and then frozen in bags.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fuzzy Navel
Categories: Beverages, Kooknet, Cyberealm
Yield: 2 Servings

1 md Peach; peeled
8 oz Low-Fat Peach Yogurt
4 oz Orange Juice
4 oz Ginger Ale

Combine the peaches, yogurt, and juice into a blender and blend until
smooth. Divide the ginger ale among serving glasses and add a portion
of yogurt to each. Watch it foam, and enjoy.

Especially good a few hours after a good run on a balmy summer day.

Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA. U/L to NCE by Burt Ford 2/97.

MMMMM

___ MultiMail/DOS v0.52

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Bill Swisher wrote to All <=-

Anybody got any ideas?

I have used the Instant Pot (I have borrowed a 6-quart version) a lot to
cook for myself. It cooks chicken so tender that the meat falls off the
bone when I try to get it out of the pot and for me that is a good thing considering I have all of five teeth left in my mouth. I can really
recommand having one. When Social Security quits d*cking me around, I plan
on purchasing a 6-quart Instant Pot for myself.

I used to belong to Sams, but not Costco. Then they closed all the
Sams stores in Alaska. So I joined Costco, there's 2 of them in Anchorage. Now I'm down here in Arizona where the nearest Costco is
in Henderson NV, bout 150 miles up the road, which I do shop at rarely. I'm pretty sure the ecoupon and the dregs of the gift card will work
at the WallyWorld that's only about 1.5 miles up the road. I'll
probably buy another 5TB USB drive, you can never have to many of
them (the 2's are getting dangerously close to being to small).

Costco has said they will never put a store in our area because our area is
not upscale enough for one (seriously; they said that in a press release).
We have a Sam's Club about four miles up the road from me. My good friend
gave me his second card on his membership since I cannot afford my own membership right now and his wife doesn't go to Sam's at all alone. Sam's
is good for me to get certain items I use in bulk, such as their shredded Cheddar cheese. My parents, who live on the opposite side of the county
from me, order from Sam's online quite a bit.

I would so love a big USB or SATA drive. I am running out of room for files here and need a few 2-4TB hard drives to put into my main FreeBSD server (a
HPE ProLiant ML110 Gen6 tower) for files. I have about a terabyte of music
in FLAC and close to 2TB of movies I've ripped both from my personal
physical media collections.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Mexican Chicken and Rice
Categories: Poultry, Dips, Chicken
Yield: 6 servings

1 c Converted rice
1 2/3 c Water
1 md Onion (chopped)
4 Skinless, chicken breast
-halves
1 c Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes

In a large pan, combine the water and bullion cubes, and bring to a
boil. Add rice, onions and salt, boil 10 min then remove from the
heat. Place into casserole dish, place chicken breasts on top and
pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350 degrees F), and cook for 1 hr. Serve.

MMMMM

-- Sean

... Biology grows on you.
___ MultiMail/FreeBSD v0.52
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Bill Swisher wrote to Dave Drum <=-

I've been very successful at eating "hearty". So much so that when I visit the Doctors office I can detect a "Tsk, tsk" when they take my weight.

You too, eh?

I once had a doctor that had no sense of humor. I told him that I was
getting into fitness. He asked me what I meant by that and I replied that I was "fitness burger into my mouth". He was not amused.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Beef Supper
Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
Yield: 7 Servings

2 lb Lean Ground Beef
1 c Cracked Wheat; Uncooked
2 c Water
1 1/2 t Salt
1/4 t Minced Garlic; Instant
1/2 c Parmesan Cheese; Grated
1 c Onion; Chopped, 1 Lg
2 c Tomato; Fresh, Chopped, 2 Md
2 t Beef Bouillon; Instant
1/2 t Oregano Leaves
1/4 t Pepper
3 tb Parsley; Snipped

Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients
except the grated Parmesan Cheese. Heat to boiling then reduce the
heat and simmer, covered, stirring occasionally, until the wheat is
tender, about 30 minutes. (A small amount of water can be added if
necessary.) Stir in the cheese and garnish with additional snipped
parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked
wheat reminds one of brown rice, in fact, it is cooked and used in
the same way.

MMMMM

-- Sean

... Misery no longer loves company. Nowadays it insists on it.
___ MultiMail/FreeBSD v0.52
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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Just become Asian!

A simple fix.

Something not Asian:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Oatmeal Bread
Categories: Diabetic, Breads/bm
Yield: 32 Servings

5 1/4 c All purpose flour
1/2 c Flour (use as needed)
1 ts Salt
2 1/4 c Milk
1/4 c Margarine or butter
1/4 c Sugar
2 Envelopes active dry yeast
OR
2 tb Active dry yeast
2 c Quick cooking oats
1 tb Caraway seeds

The number of slices used to calculate the recipe was not given or
checked. Guessed about 16 half-inch slices per loaf to make 32
servings.

Stir together 2 cups of flour and the salt in a large bowl. Heat the
milk, margarine and sugar together over low heat until the margarine
is soft. Add the liquid to the flour. Beat for 2 minutes on the
medium speed of an electric mixer or 300 strokes by hand.

Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2
minutes on medium speed or 300 strokes by hand. Stir in the oats and
caraway with a wooden spoon. Stir in enough additional flour to make
a stiff dough.

Turn out onto a floured board. Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl. Brush the top with vegetable oil.
Cover with a damp kitchen towel and let rise in a warm place until
double in size, about 1 hour.

Punch the dough down. Divide it in half and shape to form two loaves.
Place in two greased 8 1/2 " x 4 1/2 " loaf pans. Brush with melted
margarine or butter. Cover and let rise until nearly double in size,
about 1 hour. When almost doubled, preheat the oven to 375 F. Bake
for about 40 minutes or until brown. Cool before slicing. Makes 2
loaves.

1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams
carbohydrate, 1 gram fat, 181 mg sodium

Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
Rodier March 94

MMMMM

-- Sean

... You're only young once. How long that once lasts is the question.
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Shawn Highfield wrote to JIM WELLER <=-

No bad surgery a few years back.

I didn't know that surgery could do that to you though looking over a Web search I can now see that could be possible. That's terrible. :(

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Mongol Soup
Categories: Cyberealm, Soups
Yield: 6 Servings

2 1/2 c Water
1 c Split Peas Dry
2 cn Tomato Soup(10 oz each)
2 Soupcans of water
1 c Heavy Cream
1/2 ts Basil, crushed
1/2 ts Lemonrind
1/8 ts Pepper

In a large pot combine all. Cover and simmer for 45 minutes. Serve
hot with fresh bread. From Womens day magazine typed by Brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

-- Sean

... Dogs think you're family; cats think you're staff.
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* Origin: Outpost BBS (1:18/200)

Hi Bill,

See it worked out like this...
My SIL sent me a coupon to join Sams Club for $45, and then I would
get a $45 ecoupon in the email. Oh yeah, there was also a $100 gift
card
included. So I drove up to Bullhead City, 62 miles, and joined.
Wandered the aisles and bought one of them Instant Pot thingies. Now
to figure out if I can actually use it to cook for "1" person somehow.

Anybody got any ideas?

First off,pardon typos, I'm typing one handed as I broke my right
scapula yesterday. We are also out of town for a few more days. Second,
how big a pot did you get? We got a 2qt, good for the 2 of us, travel in
the camper,etc. We also have a bigger one, 8qt, for use at home. As for cooking, you can cook a meal for 2 and either vaccuum freeze or just pop
the left overs into the fridge.

They're good for a variety of cooking proceedures if you're willing to
take the challenge of the learning curve but don't expect to ditch your
crock pot,rice cooker, etc as they tout you can. The insta pot does work
well as a small crock pot or pressure cooker. The larger ones (6qt & up)
also can do a small--7" pan--cheesecake quite well;it's one of our
favorite uses of it. Best reccomendation is to just play around with it
& try it in different applications.

3rd--don't drop the lid on your foot. I was helping clean up at our
church picnic this fall, wearing sandels, and a friend dropped a lid on
my foot. Thought for a couple of days I'd broken it but just had a deep
bone bruise. It still hurts at times, 2 months later.

Hope this helps; I can give more suggestions after we get home and the
shoulder heals up.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Shawn Highfield to Jim Weller <=-

She can't have spice... including pepper.

So a third major restriction. That's quite a challenge!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pok Pok NY's Hunny
Categories: Alcohol, Beverages
Yield: 1 Servings

1 1/2 oz Gold or reposado tequila
1 oz Fresh lime juice from about
2 Limes
2 oz Fresh pink grapefruit juice
1 oz Som Honey drinking vinegar
Garnish:
Grapefruit wedge

In a cocktail shaker, combine tequila, lime juice, grapefruit juice,
and Som drinking vinegar.

Fill shaker with ice and shake until well chilled, about 20 seconds.
Strain into chilled rocks glass. Garnish with a wedge of grapefruit.

Posted by: Jaclyn Einis, cocktail history writer

Recipe from: Pok Pok's Brooklyn location manager Alex Mirken

James Beard Award winning chef Andy Ricker founded and was head
chef at Portland, Oregon's original Pok Pok Thai Restaurant. He
developed the Som cordial line.

From: Serious Eats

MMMMM

Cheers

Jim

... A baby can drink a bottle, fall asleep and people say it's cute.
... But if I do it. I'm an alcoholic.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 12-28-21 15:15, Ruth Haffly <=-
spoke to Bill Swisher about Uhh Ohh... <=-

3rd--don't drop the lid on your foot. I was helping clean up at our
church picnic this fall, wearing sandels, and a friend dropped a lid
on my foot. Thought for a couple of days I'd broken it but just had a
deep bone bruise. It still hurts at times, 2 months later.

I dropped one of Gail's plastic boards onto my foot, actually my big
toe. It still hurts at times, 2 years + later.

Some comments:
I don't see why regular ham would not work even better for those who
were not on a low-salt diet.
You would most likely make your own pie crust.
I have never heard of liquid red-pepper seasoning. I don't know if it
is meant to give flavor of red bell peppers. If so, it would be good to
put some chopped red bell peppers into the mix of the ham and onions.
If it is meant to add a hot spice, then I'd use crushed red pepper seeds instead. Matter of fact -- If we were to do this recipe, I'd do both
things.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Onion And Ham Tart
Categories: Meat, Vegetable, Main dish
Yield: 4 Servings

1 Frozen 9-inch pie shell,
-thawed
1/4 lb Reduced-sodium ham, slivered
-(1 cup)
3/4 c Sauteed onions (French Onion
-Soup recipe)
1 tb All-purpose flour
1/2 c Shredded Swiss cheese (2
-ounces)
2 Eggs
1 c Milk
2 ts Dijon-style mustard
1/4 ts Salt
1/8 ts Dried leaf thyme, crumbled
6 dr Liquid red-pepper seasoning

Place the pie shell on a foil-lined baking sheet. In a small bowl,
toss together the ham, onion and flour until combined. Spread in the
bottom of the pie shell. Sprinkle the cheese on top.

Beat together the eggs, milk, mustard, salt, thyme and red-pepper
seasoning until blended. Pour into the pie shell.

Bake in the lower third of a preheated 375F oven for 30 to 35
minutes or until almost set in the center. Cool on a rack for 10
minutes before serving.

Makes 6 servings.

Per Serving: 240 Calories, 12 g Protein, 17 g Fat, 21 g Carbohydrates,
520 mg Sodium, 99 mg Cholesterol.

Exchanges: 1 starch/bread, 1 vegetable, 1 medium-fat meat, 3 fat.

[Family Circle; 2/1/92]

Posted by Fred Peters.
From: Fred Peters Date: 08-25-98
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 23:55:23, 28 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

So a third major restriction. That's quite a challenge!

We make it through! I just learned to add spice to things at
the end. Thankfully she can eat garlic and some basic spices.

Shawn

... A stockbroker is someone who invests your money until it is all gone.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Ruth Haffly wrote to Bill Swisher <=-

First off,pardon typos, I'm typing one handed as I broke my right
scapula yesterday. We are also out of town for a few more days. Second, how big a pot did you get? We got a 2qt, good for the 2 of us, travel

OUCH! Heal well. I just looked at the thing. In keeping with the
traditions of "Big Box Stores" it's a 6 quart model. So there'll be
lots of leftovers when I use it. :-)


___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

I have never heard of liquid red-pepper seasoning.

Hot sauce? I bought some stuff recently...I was looking for my
standard brand, La Victoria, and couldn't find it. So there was this
really small bottle sitting there and I thought "Since I'll end up
tossing the remainder why not." It's made in Mexico, hop in the car
and in less than 3 hours I can walk into Mexico so there's a lot of
stuff from there around.
Anyhow the label says:
El Yucateco
Hot Sauce Chile Habanero
The ingredients are, Water, Habanero Peppers, Tomato, Salt, Spices,
and then on into the stuff needing a BS in chemistry.
I can tell you that 6 drops would be quite a bit of this stuff.

Anyhow I found a couple of quiche recipes for the Instant-Pot.


Loaded Instant Sausage Quiche
(Prep Time: 20 min | Cooking Time: 2 h 13 min | Servings 5 to 6)

Ingredients:
12 ounces of loose turkey sausages
7 eggs
1 cup of cheddar cheese, grated
3/4 cup of cottage cheese
1/2 green bell pepper, diced
1/4 cup of white part of green onions, thinly sliced
2 teaspoons of olive oil
Black pepper
Salt

Directions:

Heat 1 1/2 teaspoons of olive oil in a large pan and brown in it the
sausages for 8 to 10 min then drain it and set it aside.
Heat the remaining oil in the same pan and saute in it the onion for
3 min.
Toss the brown sausages with onion, bell pepper, cheddar and cottage
cheese in a large bowl then season them with a pinch of salt and pepper
and spread the mix in the bottom of a greased instant pot.
Beat the eggs in a mixing bowl with a pinch of salt and pepper then
pour it all over the sausages mix.
Put on the lid and cook the quiche for 2 h on low.
Once the time is up, serve your quiche and enjoy.



Ham Bacon Quiche
(Prep Time: 20 min | Cooking Time: 30 min | Servings 4)

Ingredients:
6 eggs
1 cup of cheddar cheese, shredded
1 cup of loose sausages
1/2 cup of ham, diced
1/2 cup of milk
2 green onions, finely chopped
4 strips of bacon, cooked
Black pepper
Salt

Directions:
Pour 1 1/2 cups of water in an instant pot then lower in it a trivet.
Combine the milk with eggs, a pinch of salt and pepper in a large
bowl then beat them.
Stir in the cheese with onion, bacon, ham and sausages in a greased
souffle dish.
Place the souffle dish on the trivet in the instant pot and cover it
loosely with a piece of foil.
Put on the lid and cook the souffle for 30 min on high pressure.
Once the time is up, turn off the instant pot and let it sit for
10 min then use the quick method to release the pressure.
Serve your quiche and enjoy.

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
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Quoting Ruth Haffly to Bill Swisher <=-

I broke my right scapula yesterday

Ugh. That's tough. I hope you heal fast.

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 12-29-21 08:50, Bill Swisher <=-
spoke to Dale Shipp about Re: Uhh Ohh... <=-

I have never heard of liquid red-pepper seasoning.

Hot sauce? I bought some stuff recently...I was looking for my
standard brand, La Victoria, and couldn't find it. So there was this

That is what I would assume. It is just such a strange way to write it
if they meant hot sauce, but I cannot fathom who would make a bottled
sauce of red bell peppers.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GARBURE BASQUE
Categories: Crockpot, Soups, Meats
Yield: 1 Servings

Ham and bean soup with
-vegetables
1 lb Dried Navy or pea
Beans, presoaked and
Drained
4 c Water
1 ea Ham butt (2 to 3 pounds)
1 ea Onion, sliced
2 ea Garlic cloves,
1 ea Green pepper, cut into
Strips shredded
1 ea Hot pepper (optional)
1 ea Carrot, sliced
Salt and pepper
1 ea 10-ounce package frozen
Limas
1 ea 10-ounce package frozen
Chopped peas
1/2 sm Head cabbage,

Place all ingredients except frozen vegetables and cabbage in
CROCK-POT. Cover and cook on Low 12 to 18 hours. Turn to High and
remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on
High or until vegetables are tender. Serve large bowls of this thick
soup with crusty French bread.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:25:23, 30 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Ruth Haffly <=-

First off,pardon typos, I'm typing one handed as I broke my right
scapula yesterday. We are also out of town for a few more days. Second, how big a pot did you get? We got a 2qt, good for the 2 of us, travel

OUCH! Heal well. I just looked at the thing. In keeping with the traditions of "Big Box Stores" it's a 6 quart model. So there'll be
lots of leftovers when I use it. :-)

Is someone holding a gun to your head to make you "fill 'er up"? No
where is it written that one must stuff the thing to the gunwales.

Here's one that's adjustable:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Kalua Pork
Categories: Five, Pork, Poultry
Yield: 3 servings

1 c Chicken broth
Pork shoulder (see note)
1 ts Red Hawaiian sea salt per
- pound of meat
1 ts Hickory or mesquite flavored
- liquid smoke per pound of
- meat

Pour the broth into the bottom of the Instant Pot.

Trim off excess fat of the pork shoulder. Poke the pork
shoulder 6-8 times with a fork. Rub the sea salt all
over the pork. Place the pork inside the Instant pot.
Dump the liquid smoke over the top of the pork.

Cover the pot and secure the lid. Make sure the valve is
set to sealing. Set the manual/pressure cook button to
20 minutes per inch of thickness of the meat, so if your
pork shoulder is 4" thick at the thickest park you'd set
the time to 80 minutes.

When the time is up allow for a full natural pressure
release* (about 20 more minutes). Remove the lid when
the pin drops.

Place the meat on a large cutting board and shred. I
like to use gloved hands and just do this part with my
fingers. Others use forks, shredding claws, or even a
hand mixer.

Pour the liquid from the pot into a separate container
like a glass measuring cup. Add the shredded pork back
into the Instant Pot. Pour some of the liquid over the
top so that keeps the pork from drying out.

NOTES Pork: For pulled pork, the standard rule of thumb
is one-third to one-half pound of meat per person. When
cooked and shredded, pork shoulder will lose around 30
percent of its weight. Use pork shoulder (also known as
boston butt or pork butt).

Yield: 2-4 people per pound of meat

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... 54% of all statistics are made up. No, make that 82%.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Bill Swisher wrote to Dale Shipp <=-

I have never heard of liquid red-pepper seasoning.

Hot sauce? I bought some stuff recently...I was looking for my
standard brand, La Victoria, and couldn't find it. So there was this really small bottle sitting there and I thought "Since I'll end up
tossing the remainder why not." It's made in Mexico, hop in the car
and in less than 3 hours I can walk into Mexico so there's a lot of
stuff from there around.

Anyhow the label says:
El Yucateco
Hot Sauce Chile Habanero
The ingredients are, Water, Habanero Peppers, Tomato, Salt, Spices,
and then on into the stuff needing a BS in chemistry.
I can tell you that 6 drops would be quite a bit of this stuff.

El Yucky Tucky is widely distributed and comes in various heat levels
from very hot to stupid hot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Meatballs Sub Sandwich
Categories: Beef, Breads, Chilies, Sauces, Herbs
Yield: 6 servings

MMMMM--------------------------SAUCE---------------------------------
1 tb Olive oil
1 lg White onion; chopped
2 cl Garlic; chopped
15 oz Can whole peeled tomatoes
15 oz Can tomato sauce
2 tb El Yucateco Red Chile
- Habanero Hot Sauce; more
- to taste
2 tb Dried basil
Salt & pepper

MMMMM------------------------MEATBALLSMMMMM------------------------
1 sm White onion; minced
3 cl Garlic; minced
2 lb Ground beef
1 lg Egg; beaten
1/2 c Panko
1 c Shredded Parmesan cheese
3 tb Dried basil
2 tb (to 3 tb) El Yucateco Red
- Chile Habanero Hot Sauce
Salt & pepper
2 tb Olive oil

MMMMM-------------------------TO SERVE------------------------
French or hoagie rolls
Extra grated Parmesan cheese
More El Yucateco Red Chile
- Habanero Hot Sauce

Get your sauce going first by heating a sauce pan to
medium and adding olive oil. Add the onion and cook
about 4 minutes to soften, then add garlic and stir.
Cook another minute until you can smell the garlic.

Add whole tomatoes, tomato sauce, El Yucateco Red Chile
Habanero Hot Sauce, basil, and salt and pepper to your
preference. Stir it up!

Bring the whole thing to a quick boil, then reduce the
heat and let it simmer at least 30 minutes. An hour is
better to let the flavors mingle.

Next, get your meatballs going by adding the minced
onion, minced garlic, ground beef, egg, panko, Parmesan
cheese, dried basil and El Yucateco Red Chile Habanero
Hot Sauce to a large mixing bowl. Add salt and pepper to
taste.

Hand mix the seasoned meat, but do not overmix, or the
meatballs can become mealy. Form them into 18 meatballs.

Heat a large pan to medium heat and add olive oil. Add
meatballs and cook a couple minutes per side to brown
them up. Pour the red sauce over them and let the whole
thing simmer about 20-30 minutes to cook through.

Serve the meatballs onto hoagie or sub rolls. Top with
extra Parmesan cheese and habanero hot sauce. Enjoy!

RECIPE FROM: https://www.chilipeppermadness.com

Uncle Dirty Dave's Archives

MMMMM

... LOTUS - Let Only The Users Suffer
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

3rd--don't drop the lid on your foot. I was helping clean up at our
church picnic this fall, wearing sandels, and a friend dropped a lid
on my foot. Thought for a couple of days I'd broken it but just had a
deep bone bruise. It still hurts at times, 2 months later.

I dropped one of Gail's plastic boards onto my foot, actually my big
toe. It still hurts at times, 2 years + later.

I've been careful not to drop any of our bigger cutting boards. We have
some wooden ones that could really put a hurt on the foot.

Some comments:
I don't see why regular ham would not work even better for those who
were not on a low-salt diet.

Sounds logical.

You would most likely make your own pie crust.

Of course, once the shoulder heals.

I have never heard of liquid red-pepper seasoning. I don't know if it

Soak some red peppers in liquids or use the liquids from a jar of
pimentoes (pickled red peppers)?

Title: Onion And Ham Tart
Categories: Meat, Vegetable, Main dish
Yield: 4 Servings

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Bill,

First off,pardon typos, I'm typing one handed as I broke my right
scapula yesterday. We are also out of town for a few more days. Second, how big a pot did you get? We got a 2qt, good for the 2 of us, travel

OUCH! Heal well. I just looked at the thing. In keeping with the traditions of "Big Box Stores" it's a 6 quart model. So there'll be
lots of leftovers when I use it. :-)

Sounds like it. Once I get out of this sling, I'll post some of our
favorite recipies. There's a chicken cacciatori one that's really good,
one of our favorites.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Jim,

Quoting Ruth Haffly to Bill Swisher <=-

I broke my right scapula yesterday

Ugh. That's tough. I hope you heal fast.

Thanks, I've healed fast before. Most frustrating part is the sling so
I can't use the arm--but that helps it to heal. I broke my right scapula
but I'm left handed, still, this world is set up for right handed
everything! Just got home from a trip so living off odds & ends picked
up along the way and what was in the fridge before we left, no real
cooking.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Uhh Ohh...
By: Dave Drum to Bill Swisher on Thu Dec 30 2021 12:34 pm

Bill Swisher wrote to Ruth Haffly <=-

First off,pardon typos, I'm typing one handed as I broke my right scapula yesterday. We are also out of town for a few more days. Second, how big a pot did you get? We got a 2qt, good for the 2 of us, travel

OUCH! Heal well. I just looked at the thing. In keeping with the traditions of "Big Box Stores" it's a 6 quart model. So there'll be lots of leftovers when I use it. :-)

Is someone holding a gun to your head to make you "fill 'er up"? No
where is it written that one must stuff the thing to the gunwales.

Here's one that's adjustable:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Kalua Pork
Categories: Five, Pork, Poultry
Yield: 3 servings

1 c Chicken broth
Pork shoulder (see note)
1 ts Red Hawaiian sea salt per
- pound of meat
1 ts Hickory or mesquite flavored
- liquid smoke per pound of
- meat

Pour the broth into the bottom of the Instant Pot.

Trim off excess fat of the pork shoulder. Poke the pork
shoulder 6-8 times with a fork. Rub the sea salt all
over the pork. Place the pork inside the Instant pot.
Dump the liquid smoke over the top of the pork.

Cover the pot and secure the lid. Make sure the valve is
set to sealing. Set the manual/pressure cook button to
20 minutes per inch of thickness of the meat, so if your
pork shoulder is 4" thick at the thickest park you'd set
the time to 80 minutes.

When the time is up allow for a full natural pressure
release* (about 20 more minutes). Remove the lid when
the pin drops.

Place the meat on a large cutting board and shred. I
like to use gloved hands and just do this part with my
fingers. Others use forks, shredding claws, or even a
hand mixer.

Pour the liquid from the pot into a separate container
like a glass measuring cup. Add the shredded pork back
into the Instant Pot. Pour some of the liquid over the
top so that keeps the pork from drying out.

NOTES Pork: For pulled pork, the standard rule of thumb
is one-third to one-half pound of meat per person. When
cooked and shredded, pork shoulder will lose around 30
percent of its weight. Use pork shoulder (also known as
boston butt or pork butt).

Yield: 2-4 people per pound of meat

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... 54% of all statistics are made up. No, make that 82%.

Oh I use my big one all the time. In fact, it's 8quart I believe. making stock takes a lot of room and so do whole pork shoulders (bone in) or pork butts (bone in).

Favorite way for making pulled pork here. Electrical costs are virtually nil and it's a minimal muss way to get 8-12lbs pulled pork for cost of meat and about 25cents energy.

Method really easy. Unwrap frozen meat. Put in crockpot the add a splash of vinegar (2-3 TB) and maybe 1 TB soy sauce. Turn on and cover. Flip meat every 2-3 hours. It's done when you can't flip it without it falling off the bones.

Decant it (I normally toss the liquid) and remove all bones then pck some away to the freezer in family sized amounts and sauce the rest and reheat for BBQ Crockpot Pork. I normally send 4 lbs or so to Maria who makes Carnitas and other Mexican things of it. BTW, add NO liquid other than what is listed above. It will actually make it palid tasting.

xxarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)