I think I might try it in the crock pot.  I could let it on all day.  Does Pat think that would be sufficient?

Larry, thanks for the potato soup recipe.  The kids bought me an instant pot for my birthday.  I was a little intimidated with it at first but am using it more.  Cathie has fallen in love with it and belongs to a instant pot facebook group and has found and used some really good recipes. 

My claim to fame is making yougurt!  I make plain vanilla, package it in separate containers and then we add whatever fruit we want individually. 

Mary

MARY, do you make yogurt in your instant pot?

Jane, yes.  I put the ingredients in the instant pot at night, press the yogurt button then the next morning put the pot in the frig for several hours.  It's cheaper and we think much better than store bought. 

Mary

That might be just the nudge I need to get and Instant Pot! 

Instant Pot® Ultra 10-in-1 Multi-Use Programmable Cooker is the next generation in kitchen appliances. Designed for the home chef looking for a greater degree of customization and control for even greater precision cooking.

The Ultra combines the functions of a Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Cake Maker, Yogurt Maker, Sauté/Searing, Steamer, Warmer, Sterilizer, and, a truly new and unique feature, the Ultra program. The ‘Ultra’ provides complete custom programming for pressure and non-pressure cooking. Now, one can set the exact parameters desired to achieve perfect results each and every time. With the ‘Altitude’ adjustment, the guesswork is eliminated from a recipe conversion providing a more precise cooking time.

Designed with a large, blue LCD display with a ‘Cooking Indicator’ to provide one a clear visual on the progress of your dish from preheating, cooking, and Keep Warm. A central dial with a simple turn and press provides added precision in program selection and adjustments. And, the new - 'Steam Release Reset Button’ ensures the safer handling of the steam release after cooking is completed.

Built with 16 smart programs: Soup/Broth, Meat/Stew, Bean/Chili, Cake, Egg, Slow Cook, Sauté/Searing, Rice, Multigrain, Porridge, Steam, Sterilize, Yogurt, Warm, Pressure Cook, and Ultra. Now, your favorite dishes are as simple as selecting your preferences and having them ready up to 70% faster. With the ‘Sterilize’ program one can pasteurize dairy products, sterilize baby bottles, jars, and utensils; as well as, perform certain types of canning much more conveniently than ever before! The ‘Cake Maker’ is designed to prepare soft and moist cakes and the ‘Egg’ prepares perfect eggs in just a few minutes.

The fully sealed environment traps the flavors, nutrients, and aromas of the food instead of releasing them throughout the home. During pressure-cooking, heat is distributed evenly, deeply and quickly once pressure is built. In addition, minimal water is required for steaming so vitamins and minerals are not leached or dissolved.

Ultra developed with the latest 3rd generation technology with an embedded microprocessor. During the cooking process, the microprocessor monitors the pressure and temperature, keeps time, and adjusts heating intensity and duration. Even the volume of food is taken into consideration. The cooking programs have been thoroughly tested for optimal results. These greatly improve cooking results and consistency of the dishes.

WOW!! 
I'm impressed!!

Jane, when I got my six-quart Instapot, I donated nine appliances. With dried beans, from the package to the table, nine minutes.

Of course, I'm too lazy to cook for one, so I meal prep and do a marathon cooking every sixty days or so. My freezer is full of one, two or three cup freezer bags, so dinner is a bag from box one, one from box two and one from box three. I use my converter microwave or my convection bake toaster oven, and less than three minutes later, dinner is served.


365 Days of slow and instapot cooking/recipes

https://www.365daysofcrockpot.com/

Larry, tell Pat thanks so much for her Potato Soup recipe.  I made it last night for supper and it was delicious.   

I have a potato soup recipe I have been making for years that I thought was pretty good, but Pat's recipe is much better. 

Jane, if we have peaked your interest in getting an instant pot, Cathie said to make sure you get a "Duo" that has an yogurt button.

Mary

Thanks, MARY, I'll keep that in mind.  And thanks for answering a question before I had a chance to ask it.

Mary, I will pass your comment on to Pat. Glad you liked the soup.  She didn't get the Instant Pot that had the duo as neither of us cares for yogurt. 

Bean Salad

2 cups of green beans (drained)
2 cups of yellow beans (drained)
2 cups of kidney beans
1/2 cup of chopped red or green pepper
1/2 cup of chopped onion. I slice and separate the rings.
3/4 cup of white sugar (can reduce if you wish)
2/3 cup of white vinegar
1/2 cup of salad oil. (I use Crisco)
Combine all and toss lightly and refrigerate over night. Draining before serving.

With all the hot weather we are having I'm making this to take to a potluck . It is from an old church cookbook . My husband's aunt brought it to a Thanksgiving dinner years ago & then my husband's mom gave me the church cookbook !


Green Bean Parmesan

3 cans French cut green beans

1/4 c. minced onion

1/2 c. salad oil

1/4 c. wine vinegar

1 tsp . salt

1/4 tsp. pepper

1/2 c . grated parmesan cheese

Mix remaining ingredients together & add drained green beans . Cover and chill well , stirring occasionally .

Today I have posted a Recipe Index for both the "What's for Dinner" and the "Cooking Recipes" discussions.  I will endeavor to keep this Index up to date at least every few days.  In preparing this I found there is a character limit on an individual discussion that required I split the Index into the three parts and still leave room for later additions.  I have endeavored to get all of the links correct but should you find one that is incorrect please email me and tell me the name of the recipe and I will make the correction. 

Placing certain recipes in categories turned out to be quite a job and I realize that some probably could have been placed in other categories.  I am open to suggestions if you think a recipe should be re-categorized.

Larry, I really appreciate the time and effort you put into the indexes for the recipes.  It really does make it so much easier to find a specific one.   

Thanks again.

Mary

Good job, Larry, on the index.

Mary Ann

Where IS the index?

Jane, here is the link to the Indexes:  https://www.seniorsandfriends.org/homemaking-food-gardening/

Thank you, Larry.  I don't know why I couldn't find it.  Maybe I wasn't awake yet!

I plan on wings for today with pineapple marinade - first try but it should be good.

Bubble.  That does sound good. Just have chicken thighs in the freezer . Need to find that recipe. Maybe pick up wings tomorrow.

Larry.  I thought that we had a great forum over in SeniorNet for the cooking but I really like the way you have this one set up.
Thanks for doing it. Will have to look up some of my English War time recipes that I put in the SN one. and maybe you can put some in here.
Thanks for taking the time....

I just made a double batch of Amy's Hot Mustard.  I love it!  If anyone else is interested, maybe we can get her to post the recipe here.

Jane and Amy, I would love the recipe.  We're big mustard fans here and I've been meaning to ask if y'all would post it.  It's been on my ever ending "to do" list.  Thanks.

Mary

JeanneP, glad you liked the new Index array.  I had wanted to make it like the one I had on SeniorNet but this software wouldn't allow it.  Actually this one is easier to work with and will not be hard to keep up to date.  I check the two cooking discussions daily to see if there have been any new recipes posted that require an update to the Index. 

Mary, Jane gave me the heads up on you wanting the recipe for hot mustard. I hope you enjoy it as much a Jane and I do. Just tell/warn folks to try just a wee bit as it is hot!!!


This can be cooked on a stove top or as I do in the microwave ....much easier and less mess I usually double the recipe as it keeps well.

2/3 cup dry mustard powder... pure mustard power and I round the measure up.
1/3 cup of sugar
1 tbsp flour
1 egg
1/2 cup of vinegar  ( I use plain vinegar )
1/2 cup of beef broth
1/8 cup of butter. I just put a good TBSP in.

Mix egg with vinegar and beef broth and add to dry ingredients .Add butter and cook slowly till thickened,
I put in microwave and cook at 5 minute increments till thickened. Then put into hot sterilized jars.


Double recipe makes 3  1/2 pints.

Be careful NOT to breath in the fumes and keep your eyes away from it too!!!
I put it on sandwiches, in salads , hot dogs , hamburgs etc. I also warn folks that this has a wee bit of a kick to it

Amy, thanks for the recipe.  Next shopping trip, I'll get the dry mustard.  Do you use white vinegar or apple cider vinegar?

Mary

Mary, I just use plain vinegar..

MARY, I use whatever vinegar I happen to have.  I was low on white vinegar the first time I made it and I used half red wine vinegar.  It was delicious and I didn't know any different because it was the first time. 

Also, Amy didn't tell you that she uses a very hot dry mustard.  Since you're kind of close to Cajun country, you might be able to find hot mustard.  I couldn't so went on line and ordered from Spices Inc.  If you like HOT, check out the Hot Chinese.  Good luck!  It's also good for dipping pretzels!

Thanks to both of you.  I was thinking it would probably be similar to the Chinese mustard they have on the West Coast.  I might find Cajun or we have several oriental stores here.  Or may even at the Penzys store we went to when you were down here a few years ago.

Mary