I have a corn beef from March sitting in my refrigerator. The use by date is June 11, today is May 18 is it OK to eat it?

SOURCE: I cannot change the date on the Royal Time Master TC 100.

Open the cover. Note the three buttons: MODE, SELECT, and SETTING. To set the date, press MODE. The hour will blink. Press SETTING until the correct hour (a.m. or p.m.) is displayed. Press SELECT to actually set the hour shown.

Then the minutes will blink. Press SETTING until the correct minutes are shown. Press SELECT to set the minutes.

Then the seconds will blink. If you want to set them, press the SETTING button to set the seconds at 00 and press SELECT again.

The Year will blink. Press SETTING untill the right year is shown. Then, press SELECT to set the year.

The Month will blink. Press SETTING until you get the proper month. Then press SELECT to set the month.

Finally, day blinks. Press SETTING until the right day is shown and press SELECT to set the day.

That's it. You've reset your time clock. Good luck.

SOURCE: Do I need the rack in the pressure cooker to cook

Yes, you should put the rack in the pressure cooker when you cook corned beef.

SOURCE: rival roaster pan cooking instructions for corn beef

The Rival site has good cooking instructions:
http://www.rivalproducts.com/help.aspx?helpNav=1

SOURCE: My toshiba dvd recorder thinks today (1st MArch)

Try unplugging it and replugging it back in.

SOURCE: I've lost my recipe book which had the best corned

is this the one?

Tangy Corned Beef and Cabbage Stew
You don't have to be Irish to enjoy this lovely dinner.

• 3 pounds corned beef, rinsed and cut into 1-inch cubes
• 3 tablespoon quick cooking tapioca
• 3 medium carrots, cut into 1-inch pieces
• 2 medium onions, quartered
• 1 small head cabbage, cut into 8 wedges (do not remove the heart)
• 1- 10 1/2 ounce can beef broth
• 1 soup can water
• 2 tablespoons wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon horseradish (optional)
• 1/4 cup molasses
• 3 whole cloves
• 1 bay leaf

1. Place corned beef in pot. Sprinkle tapioca evenly over meat.
2. Spread carrots, onions, and cabbage evenly around and over meat. In a mixing bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses, cloves and bay leaf. Add to pot.
3. Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork tender. Remove cloves and bay leaf. Keep warm for serving at Setting #2.

Makes 6 to 8 servings.

Here is the link to recipes:

http://www.westbend.com/catalog.cfm?dest=dir&linkon=Category&linkid=252

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