Evening Elixer

Researchers have discovered that nutmeg calms a racing mind and helps you fall asleep faster. A good "evening elixir" before bed: warmed coconut or almond milk, a dash of honey, nutmeg, cinnamon, cloves and cardamon. It is a delicious way to unwind and get your mind ready for sleep.  This is from the "PCOS Diva" on Facebook.

Oven crisped Hard Taco Shells

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.  From "One Good Thing" by Jillee.  

Krub (Klub) for Mona

I thought it was interesting to note that the meat was optional in all of the recipes I looked at.  I remember that Grandma and Mom put sausage in theirs, mixed in with the grated potato.  I seem to remember that the potatoes they used were partially boiled.  Mona, do you remember that?  I would sure take care of the problem of too much moisture, but I was just a kid so I could be remembering wrong.  If that's the case though, I'll bet you could use the frozen hash browns, thawed, instead of peeling and shredding your own.  (I'm always looking for shortcuts.)

• 6 slices bacon
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups potatoes, peeled and finely shredded (or ground).  Important:  Squeeze as much moisture out of the potatoes as you can.
• 1 egg (helps hold the mixture together
• 2 teaspoons salt
• ¼ tsp pepper
• 2 tbs. grated onion
• (Optional:  8 oz. pork sausage, ham cubes, or salt pork.  Sausage can be mixed throughout, other meat is to be used in center of dumpling. 

1.Place bacon in a large skillet over medium-high heat and fry to render out the fat. Remove bacon from the pan and crumble.  Reserve the grease.

2.In a medium bowl, stir together the flour and baking powder. Stir in potatoes, optional sausage (raw), ½ tsp of salt, pepper, egg, and onions to make a sticky dough. Knead for 10-15 minutes till the dough is no longer sticky. Use more flour if needed.

3.Bring a large pot of water to a boil, and add 1 ½  teaspoons of salt. (Alternately you can cook these in pork stock or a mixture of equal parts beef and chicken stock with a little bit of bacon to kick up the “porky” flavor.  If you do this, omit the salt in the boiling liquid.) Squeeze the potato mixture into 6 or 7 dumplings, or your desired size, no bigger than a baseball. Some pictures showed them as sort of flattened balls, some showed them round. If you are usng meat other than sausage, push it into the center of the dumpling and seal it shut.  Drop carefully into the boiling water, stirring often to make sure they do not stick to the bottom or sides of the pan.  Simmer for 45 to 60 minutes depending on the size of your krub. (I remember this always seemed to take forever when we were kids.)  Remove to a platter with a slotted spoon.

4.Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day which is more visually appealing since then they're browned and crisyp, Mom always served them fried piping hot with chunks of cold butter.  They freeze well.  

Tip: If your dumplings are too “wet” from boiling, put them on a baking sheet in the oven for about an hour covered in the bacon/sausage drippings, it will get rid of the excess water, then serve with butter and salt and pepper to taste. Also, these are good served with cream gravy made from any kind of meat drippings.

Rice Cream

1 cup white rice (not instant)

½ tsp. salt

1 qt. milk

1 cup sugar

1 tsp. almond extract

½ chopped almonds and 1 whole blanched almond

2 cups heavy cream, whipped with 1 tsp almond extract and sweetened to taste

Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick, about ½ hour.  Add sugar and almond extract.  Chill.  Add chopped almonds and whole almond.  Stir in whipped cream.  Spoon into dishes and serve with red fruit sauce.  The person who gets the whole almond gets a gift and gets to help hand out the Christmas presents.  

Quick Potato Lefse

2 cups water

2 cups instant potatoes (shake to settle)

3 tbs. shortening

3 tbs. butter

2 tsp. salt

1 tbs. sugar

Bring water to a boil.  Remove from heat and stir in instant potatoes, shortening, butter, salt, and sugar.  Cool.  For each cup of this mixture, add ½ cup of flour and divide into 4 portions.  (Keep remainder of potato mixture refrigerated until ready to use.)  Roll each portion into dinner-plate size, as thin as possible, using additional flour if needed.  (to aid in rolling it thin, use a grooved rolling pin with a sock and a pastry board covered with a pastry cloth.  Use a lefse stick to turn.

When lefse is as thin as possible, flip one end of the lefse over the lefse stick and up to center.  Place lefse on hot lefse griddle and unroll.  When bubbles appear, turn and bake on other side. If needed, turn over once more and bake till brown spots appear.  Do not overbake or lefse will be dry.  Lefse is traditionally served spread with butter and sprinkled with sugar, then rolled up to eat.  

Red Fruit Sauce

Possible fruit juices: pomegranate, currant, cherry, strawberry, cranberry, or raspberry.

2 cups juice

Sugar if needed

2 tbs. cornstarch

Cold water

Bring juice to a boil.  Meanwhile, dissolve cornstarch in cold water.  Remove juice from heat and slowly stir in cornstarch & water mixture, stirring constantly.  Bring  back to a boil quickly.  (Mixture will not be too thick.)  Pour sauce into a pitcher or jar.  Chill before serving.  Can be spooned over rice cream, crepes, pancakes, ice cream, etc.  

Breakfast Burritos

These were surprisingly good and super easy to just microwave for a minute or so.

Breakfast Burritos

Makes 4 burritos

4 large Tortillas

1/3 lb sausage, cooked and drained

6 eggs, scrambled with salt and pepper to taste

1 cups shredded cheese

Warm tortillas in the microwave to soften. Fill each tortilla with some sausage, eggs, and cheese. Wrap into a burrito and then wrap in foil. Put foil wrapped burritos into a ziploc bag and freeze. Thaw and bake at 350 for 10-15 minutes or until cheese is melted and they are heated through, rotating halfway through baking time.

Stuffed bell peppers

These worked well. I personally would rather not have pre boiled them, but they were still good.

Stuffed Green Peppers

4 large green peppers

3/4 lb ground beef

2 T chopped onion

1 t salt

1/8 t garlic salt

2 cups cooked rice

1 cup Salsa

2 cups Grated cheddar cheese

De-seed peppers and boil 5 minutes. Cook ground beef and onion. Stir in salt, garlic, rice and salsa. Stuff the peppers and put in a baking dish. Top with cheese.

Cover and bake 350* for 45 min.

Bake uncovered 15 minutes longer.

Ham & Cheese Rolls

This would be good with pretty much any filling.

Ham & Cheese Rolls (4 servings)

Take 1 piece of dough and roll it into a circle (we used some frozen roll dough, placed in the fridge overnight so they had thawed but not risen) Put one 1 oz cheese (about 1 cup shredded) and 1/4 cup chopped ham in middle. Fold over the dough and seal. Spray a piece of foil with non stick spray. Wrap roll in foil, then put in gallon size zip top bag. Freeze.

Unwrap. Place on cookie sheet and bake 30 minutes or until golden brown.

Zesty Slow Cooker BBQ Chicken

Everyone has raved about this. I haven't tried it, but it has turned out really well for everyone else.

ZESTY SLOW COOKER BBQ CHICKEN

3 lbs Boneless Skinless Chicken Breast Halves

1 - 18 oz Mesquite BBQ Sauce

1/2 cup Zesty Italian Salad Dressing

1/4 cup Brown Sugar

2 TBS Worcestershire Sauce

Combine BBQ Sauce, Italian dressing, brown sugar, and Worcestershire in a gallon size bag. Mix in bag. Add chicken. Freeze.

Thaw, place in slow cooker and cook for 6-8 hours on low. Use fork to shred chicken, and serve on buns. 

Green Chili Chicken Enchiladas

I suspect that just about any enchilada recipe would freeze well, but this is the recipe we tried. I have made this recipe several times fresh, and it is tasty.

Green Chili Chicken Enchiladas

2 Chicken Breasts, cooked & shredded

1 15 oz cans green chili enchilada sauce

1/2 can diced green chilies

8 small flour tortillas

1 c shredded cheese

4 oz cream cheese

Pour 1/4 can enchilada sauce into a 9x13 pan.  Save 1/4  can for the top, add other 1/2 can into the chicken.  Add the cream cheese and chilies & heat until the cream cheese is melted.  Spoon into enchiladas with a handful of cheese.  Pour the rest of the enchilada sauce on top.  Sprinkle cheese on top and freeze.

Bake from frozen, covered for 30 min, uncovered for 20-30 minutes @ 350*.

Salted Caramel (Susie's Favorite)

This recipe is amazing! Makes the best salted caramels! And who doesn't like salted caramels? (Other than my strange husband:) So make and enjoy. I originally found this recipe through Pinterest. I adapted it from this website.

Ingredients:

• 3/4 cup cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 tablespoons salted butter, softened
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon course sea salt

The how to:

1. Line a 9×5-inch loaf pan with foil and then spray with non-stick cooking spray. A loaf pan makes larger caramels so if you want them a little smaller use a square casserole pan.
2. In a small saucepan, heat cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until it just begins to simmer. Remove from heat then cover with a lid and set aside.
3. Add sugar and corn syrup to a medium heavy-bottomed saucepan, and then add a candy thermometer to the side of the pan. Cook over medium heat, stirring gently, until sugar the has dissolved. Try not to splash any sugar up the sides of the pan. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup.

1. Once the sugar has dissolved, stop stirring then cook caramel until the thermometer reads 310 degrees F. If you notice any hot spots or darker areas of caramel, gently roll saucepan around to evenly disperse.
2. Remove the saucepan from heat. Then, slowly pour cream into the caramel. Don't panic if it bubbles violently, just be careful to add cream slowly so nothing bubbles over the edge of the saucepan. Stir until smooth.
3. Now, return the saucepan to medium heat and cook caramel until the thermometer reads 240 degrees F for firmer caramels (the way Susie likes them) or 230 for softer caramels.
4. Remove saucepan from heat and remove the thermometer. Then, stir in the remaining 2 tablespoons of butter until caramel is smooth and shiny. Pour the caramel into the prepared loaf pan then cool 8 to 10 minutes.
5. Sprinkle coarse sea salt evenly over the top of the slightly cooled caramel. Then, cool completely in pan on cooling rack.
6. When the caramel is cool, remove from pan by lifting foil. Peel the foil away from the caramel and using a sharp long knife, cut into 35 to 40 squares. To store, wrap each caramel individually with waxed paper or cellophane.

Skinny cake

Makes 12 Servings

• 1 (18.25 oz) box moist-style cake mix
• 1 (12 oz) can soda (some web sites say to use diet soda, which makes sense, but I didn't do the math.  For diabetics it would be better, though.)

Directions

Preheat oven to 350° F. Spray a 9-inch by 13-inch baking pan with nonstick spray. In a large bowl, whisk cake mix with soda until smooth. Pour into the pan. Bake until a knife or toothpick inserted into the center comes out clean, 30 to 35 minutes. Slice and enjoy!

This cake is a lot denser than a cake made with the oil and eggs normally used.  You can use any cake with a complimentary soda flavor.  Chocolate cake is supposed to be good with cola or cherry cola, white or yellow cake is good with mountain dew or cream soda, etc.

The serving size is good, too.  Not like the sliver you're normally allowed.

Nutrition Information: 

171 calories

3.5g fat

301mg sodium

34g carbs

<0.5g fiber

19g sugars

1.5g protein

Cleaners

Carpet Cleaner:

fill an empty spray bottle with 1 part ammonia & 1 part HOT water, spray it LIBERALLY on the stain, lay a clean white towel on top of it and iron.  Within seconds the stain will be drawn up into the towel.

Miracle cleaner:

Put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste.  Rub it on the dirt/stain/grease with your fingers or a cloth, sponge, etc. Pretty much cleans anything in the kitchen, crud in the bathroom sink, etc

Ginger Dressing

1/2 cup onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons fresh ginger root

2 tablespoons celery

1-2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Coarsely chop ingredients.  In a blender, combine the onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed. 

White Pizza Dip

1 pint grape tomatoes, tomatoes cut in half

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 (12 ounces) blocks cream cheese, softened

8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated

1/4 cup finely grated parmesan cheese + more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

2 tablespoons freshly chopped thyme leaves

1/2 tablespoon freshly chopped oregano leaves

crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chips or toasted bread.  

Crock pot cocoa

This is a really rich, creamy hot chocolate.  Wish I could have it (dratted dairy allergy) but at least it's posted here so I can find it when I want it for others.  

2 cups whipping cream 

1 can sweetened condensed milk

6 cups milk 

1 tsp vanilla extract 

12 oz pkge mlk chocolate chips. 

Directions - Combine all ingredients in a slow cooker and stir well. Heat on low for 2-2 1/2 hours, whisking every half hour or so, until chocolate is melted and mixture is hot. Stir well to blend.  Makes about 12 cups.  (Can substitute white chocolate chips for a white hot chocolate.)

Banana Cake with cream cheese frosting

Dense cake, similar in texture to a carrot cake. The baking time may vary based on individual ovens, but an hour is pretty accurate.

1 1/2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

8 ounce cream cheese, softened

1 teaspoon vanilla

3 1/2 cups powdered sugar

Preheat oven to 275° (yes two-seventy five).  Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the fridge for 45 minutes. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

Hot and Sour Soup

·         4 dried Chinese fungi (about 1 ounce), such as wood ears, shitake, or cloud ears (can use a mixture)

·         2 tablespoons olive or canola oil

·         1 tsp. sesame oil (or to taste)

·         1-inch piece fresh ginger, peeled and grated

·         2-3 tsps. red chili paste

·         1/2 cup canned bamboo shoots, rinsed well and sliced

·         1/4 pound barbecued pork or chicken, shredded

·         1/4 cup soy sauce

·         ½ tsp minced garlic

·         1/4 cup rice vinegar or red wine vinegar

·         Juice and zest of 1 lemon or lime

·         1 teaspoon salt

·         ½ teaspoon ground white pepper

·         Pinch sugar

·         2 quarts Chicken Stock

·         1 square firm tofu, drained and sliced in 1/4-inch strips

·         3 tablespoons cornstarch mixed with 1/4 cup water

·         1 – 2 large eggs, lightly beaten

·         Chopped green onions, grated carrot, and cilantro leaves, for garnish

Put the fungus in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse; discard any hard clusters in the centers. (You can reserve the liquid to add to the soup for extra flavor.)

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and meat; cook and stir for 1 minute to infuse the flavor. Sprinkle with sesame oil.  Combine the soy sauce, vinegar, lemon or lime juice and zest, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the chicken stock (and reserved mushroom liquid, if using), bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions, grated carrot, and cilantro before serving.

Marinated Flank Steak (Alton Brown)

1/2 cup olive oil

1/3 cup soy sauce

4 green onions, diced

2 clove of garlic, minced

1/4 cup lime juice

1/2 tsp crushed red pepper

1/2 tsp cumin

3 TB brown sugar

Flank Steak

Combine the first 8 ingredients in lg. ziplock bag. Add the flank steak, seal, then refrigerate for 24 hours. Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat the outdoor grill or grill pan on medium high heat and coat with a quick brush of olive oil. Cook the steak for 3-4 minutes per side or until it’s cooked to your desired degree of doneness. Let the meat rest for 5 minutes before slicing in thin slices against the grain. 

No-boil Macaroni and Cheese

2 cups macaroni, uncooked
4 cups whole milk
1/2 cube butter, melted
1 tsp. salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese
1 tsp. dry mustard powder or 3 tbs. prepared mustard

Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.  Into dish, combine milk with melted butter, add salt and mustard. Pour in uncooked macaroni and Velveeta. Add half of shredded cheese and stir. Cover with lid (or aluminium foil if your baking dish doesn't have a lid.) Bake for about 50-60 minutes until macaroni is cooked and most of the liquid has been absorbed.

Remove from oven, remove cover, and top with remaining cheese.  Return to oven uncovered for another 10-15 minutes until cheese is melted, bubbly and golden.

Lemon Bars

These are from the Barefoot Contessa.


Crust:

1/2 pound butter, at room temperature

1/2 cup granulated sugar

 2 cups flour

1/8 teaspoon salt

Filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup lemon juice (from the lemons above.  If you don't have enough from what you used for the zest, use bottled lemon juice for the rest.)

1 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Dry Shampoo

• 1 tablespoon of cornstarch
• ¼ cup water
• 1 tablespoon of rubbing alcohol

Mix together, pour into a spray bottle and give it a shake!

To use: spray anywhere on hair that needs to be de-greased. Do not soak your hair and/or scalp, just dampen it.  Run a comb or your fingers through your hair to distribute evenly, then blow dry. Repeat if necessary.  

English Muffin Bread

English Muffin Bread (From "one good thing" by Jillee)

·         5 1/2 cups warm water

·         3 packages RAPID RISE yeast 

·         2 Tablespoons salt

·         3 Tablespoons sugar

·         11 cups flour

Dump all ingredients in big bowl, mix altogether (can mix with a mixer or with a big spoon by hand.  No kneading necessary), then spoon into 4 well-greased medium loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown.  10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Spiral cut hot dogs for grill

Best hot dog tip ever

Click on the link above to go to a little clip which will show you how to spiral cut your hot dog before grilling it.  (Looks pretty easy.)  That way you get a lot more surface area to get the yummy browned area of hot dog plus a lot of good nooks and crannies for plenty of mustard.  (mmmmm...)  Kosher hot dogs are always best.

I can't get the picture to post.

Warm Bean Dip

Recipe adapted from: allrecipes.com

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Too easy Banana Bread

1 box yellow cake mix

2 eggs
3-4 overripe bananas

Add all ingredients to a large bowl and mix well. Fill two small, greased loaf pans or one large loaf pan. Bake at 350° for 35-40 minutes (longer if using large loaf pan.)

Even though I have a banana bread recipe that I really like I found this one on the web and thought I'd post it for those times when there just wasn't time to make banana bread the real way, but you have over-ripe bananas and you want to use them up.  I haven't tried this but it looks pretty easy.  Plus you could probably do these in a muffin tin pan too.  (I'd bake them at the same temperature for about 20 minutes, test for doneness.)

Pulled Pork

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar

Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat

Put all of the ingredients except salt and roast in blender and puree to create sauce. Put sauce and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Serve hot on hamburger buns or ciabatta rolls.

This can be made in a crock pot by omiting water and cooking on low for 8 hours. (Pork will give up enough liquid for cooking in crock pot.) Shred pork, and if necessary reduce on stovetop before salting to taste and serving.

Serves 6 to 8.

Hard Cooked Eggs – Steaming Method

What you will need:

about 1.5 quarts of water
up to a dozen eggs (single layer in pan)
a pan with a steamer basket and lid

1. Put the eggs into the steamer basket.
2. Fill the pot with about 1.5 quarts of water, enough that you can simmer for about 20 minutes, but not so much that the level of the water is higher than the bottom of the steamer basket. 
3. Set the steamer into the pot and turn on the heat.  Cover the pan with the lid.
4. Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
5. Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them. and apparently they're so easy to peel you can do it with one hand. Eggs will not have that dark green ring around the yolk either.