Yes you can teach an old dog, new cooking tricks

My daughter gets credit for this cooking tip. Thanks baby!
It saves lots of money, time and tastes can't be beat!

When I first heard of using a pressure cooking, It was about 30 years ago. I have been using for canning for years. But I am talking about pressure cooking meats. Yes, meats.

You can take the cheapest cuts of meats and they taste like the most expensive. I kid you not! I know I didn't believe it either but I can eat pork roast , hams, chops almost everything and not a knife in sight!

It takes about a third of the time. So you know me that is important, especially when i forgot to defrost and need a few hours for defrosting or need to go somewhere. Yeah like work.

You want to know how? I am going to send you to the expert.But first, some people are afraid of pressure cookers. The whistling and rattling can be unnerving but not if you know what you are doing. Get you a pressure cooker with directions. Read them also the web site I am about to send you to has lots of great info on selecting a pressure cooker, how to cook with, recipes. Everything you will need.

Seriously I can't make meats to compare with these even after cooking for 30 years!

Ready to enjoy the most succulent tender meats of your life?

Step into Miss Vickie's Wonderland! Yes I love this site!

Thanks for visiting! Come back soon ya'll!

Another tip for the Perfect Homemaker- They think so anyway :.)

My Best tip to save time, money and reduce stress.

Every cook has had a meal or hundreds of them, when they don't have the time, ingredients or inclination to cook. When that happens to a cook-from-scratch girl what do you do? Well I can't speak for you but this is what I do at times like that....

I pull a pot (freezer bag) of soup out of the freezer. No I didn't buy it, I made it.(all of them) on my back up day.

At the beginning of Fall or when I run out of "back ups" I have my "back up day".

But the day before "back up day" starts the process...I select my 3 soup menu. Then you add the ingredients into one list. The list should have amounts to shop and chop by. Now Shop!

On back up day you gather all of the ingredients. And chop and prep!
Most stews and soups need the same veggies and meats. So chop ,cook or prep all of that ingredient at one time. Prep meats last to keep it safe!

So if i need 6 cups of chopped carrots I chop and then place in one large bowl. all of the bowls are lined up on the counter. When the meats and veggies are prepped then...

Grab one recipe and one big pot and collect your ingredients. Add spices and any missing parts :.)

Put the pot on stove and start cooking. Proceed to next recipe. You will have your Back ups cooked in no time. In fact, This process hardly takes longer to cook 3 big pots than it does to make one.

Once cooked, I let cool some and then put in refrigerator. (if you refrigerate the soups, the liquid will be solid and easier to put in the freezer bag.) You can skip this step , if you want :.)

You can divide your soups into meals or individual size. I use half gallon for meals and quart for individuals or lunches. Plan you sizes to fit your needs. Do you provide lunches or have teenagers who eat all the time? Do you only need the family meal size?

When the soups/stews are ready to bag I distribute into the correct bags. Mark the bags with the meal name and date to keep everything right on schedule.


So now when you are running late, have an unexpected guest drop in, or you would rather read your book then standing in the kitchen cooking - You will have a wonderful meal on the table. Once again the perfect homemaker :.)