I now have about 300 of our family's favorite recipes in my computer and also on a zip drive for backup or taking on vacation. They are all Microsoft Word documents. Like Linda, the ease of use for me is how I have the folders and sub-folders set up. For example, if I want a recipe for scallops, I go to "Recipes", "Main Dishes", "Seafood", "Shellfish" folders and all the scallop recipes would be there. That system works fine for me and my girls so I haven't explored any cookbook software programs. I don't know what additional advantages they have.

And to whet your appetite: This recipe for Osso Buco is from Lorna SassâÂÂs Cooking Under Pressure. I have made it both as a slow braise (traditional), and made it in the pressure cooker, and I actually prefer the pressure cooker version. Even if youâÂÂre only cooking for two and using just two veal shanks, donâÂÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donâÂÂt care for it; some authorities, such as Marcella Hazan, donâÂÂt use it. Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped ý cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly ý pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano ü teaspoon grated nutmeg (optional) ý teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest ý cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.

I have 13 of them, but this one..The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp...was one that got sent to the great book sale collection because it made me realize I really didn't want to cook Chinese food. Eat it yes, cook it no. One I've really liked is the MS Hors d. book. I ended up buying a used copy of the original one just cause I liked the looks of it, as opposed to the paperback version.

Nancy, the nice thing about a PC is that you can cook stuff quickly that you ordinarily wouldn't bother to do. I love steamed fresh artichokes, but who has the hour it takes to prep and steam them? A PC has them ready for you in 12-14 minutes after you trim them. Likewise, healthy stuff can be cooked quickly--beans and grains in about a third of the time. If you want to pursue healthy veggie stuff, Lorna Sass has written an excellent book along those lines--see the link. And Lorna has also just released a new book on Whole Grain cooking which I may just have to add to my collection. But it's not just health food. You can make incredibly rich artery-clogging pot roasts and corned beef & cabbage, meat-fallling-off-the-bone ribs, veal shanks...yum. Here is a link that might be useful: vegetarian PC cooking