Slow Cooker Pot Roast with Veggies

beef rump roast

1/2 t salt
1/2 tsp seasoned salt
1/4 t pepper
1/4 t paprika

1 onion, cut into 8 wedges
3 carrots, peeled and cut into 1 inch chunks
4 potatoes cut into eighths
1 celery stalk, coarsely chopped

1 C beef broth
3 T corn starch
1/4 C water

place veggies in bottom of slow cooker
pour broth over veggies
rub seasonings into meat
place meat on top of veggies
cover and cook on LOW 8-9 hours
remove meat and veggies
dissolve cornstarch in water
stir into juices
cover and cook on high 15-20 minutes (might be worth pouring into a pan to cook quickly)

London Broil

Flank Steak (top round)

Marinade:

1 clove garlic, minced
1 t salt (or less)
3 T soy sauce (low sodium)
1 T ketchup
1 T oil
1/2 black pepper
1/2 t oregano

mix marinade
score meat
rub on marinade
refrigerate 5-6 hours
grill about 15 minutes, turning once

Chili Beans

2 C pinto beans uncooked pinto beans, cooked (or 2 cans, rinsed and drained)
1 lb ground beef
2 C uncooked rice, cooked
1 onion, chopped
2 cloves garlic, chopped/minced
2 T olive oil
1 T chili powder
1 t dried parsley
1 C salsa
salt
1/2 t sugar

brown onion, garlic, and ground beef in oil, sprinkling with chili powder
add salsa, parsley, salt to taste, and sugar
add beans, heat through
serve over rice

Boneless Rib Roast

Leave roast uncovered in fridge overnight
let sit on counter about 1 1/2 hours to get to room temperature
season with Kitchen Bouquet, salt, & pepper
put in a deep pan, leave uncovered
put in 500 degree oven for 5 minutes per pound
shut off heat and leave in oven for two hours
DO NOT OPEN OVEN DOOR

Marinara Sauce

cook until soft:

1 C chopped onion
2 large cloves garlic, minced
2 T cooking oil

Add:

28 oz can diced tomatoes
1/2 6 oz can tomato paste
1 t sugar
1 t oregano
1/4 t salt
dash of pepper

simmer uncovered 30 minutes

Grandma Newman's Waffles

Just in case I ever get another waffle iron

3 eggs, separated
1 1/2 C milk
1/2 C vegetable oil
1 3/4 C flour
4 t baking powder
1/2 t salt

whip egg whites
mix together all other ingredients (maybe mix dry ingredients together first)
fold in egg whites

Blueberry-Raspberry Muffins

From the One Bite Won't Kill You cookbook by Ann Hodgman

*Make half of the recipe for a dozen muffins. They are large and hardy so it will be plenty, even if you are giving them away.

2 C flour
2 t baking powder
1 t baking soda
1 t salt
4 large eggs
1 16 oz container sour cream
1 1/4 (that's 10 T) sticks unsalted butter
2 C light brown sugar packed
2 C rolled oats
1 C fresh or frozen (don't thaw) blueberries
1 C fresh or frozen (don't thaw) raspberries
sugar for topping if you are weird

Preheat oven to 375 degrees
Line 2 12 muffin tins with liners
melt butter and brown sugar, stirring to dissolve, let cool slightly
combine flour, soda, powder, and salt in a bowl
beat eggs and sour cream
beat brown sugar mixture in with egg mixture
stir in oats
fold in flour mixture
gently fold in berries

fill muffin cups 2/3 full with batter
drop generous pinch of sugar on top of each muffin
bake for 25-28 minutes until the edges are medium brown and tops are firm
cool for 5 minutes in pans then finish cooling on racks