Sweet Mustard Roast (beef or pork)

-Heather Jordan

3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)


Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.

Great Gowiths: mashed potatoes and green beans

Meat Loaf

-Heather Jordan

2 lbs ground beef
1/2 C onion
1/4 C catchup
1 t mustard
2/3 C bread crumbs or oatmeal
dash of Worcestershire sauce

Form into loaf and place in glass loaf pan. Mix 1/4 C catchup and 3 T brown sugar. Pour over top. Microwave on high 12-14 minutes.

Shepherd's Pie

-Heather Jordan

4-5 potatoes cooked and mashed
1 lb ground beef
1 can tomato soup
1 can green beans, drained
1 can corn (optional)
cheddar cheese

Brown meat and drain. Add tomato soup, beans, and corn. Pour meat mixture into a casserole dish. Layer potatoes on top and cover with cheese. Bake covered at 350 for 45-50 minutes.

Mock Lasagna

-Heather Jordan

1 lb ground beef, browned,
1 can traditional spaghetti sauce
16 oz extra wide egg noodles
1 carton cottage cheese
1 sm carton sour cream
1/2 lb mozzarella cheese

Boil up noodles til soft. In a 9x13 in pan spread half of the noodles and then pour half the sauce on the noodles. Spread half a carton of cottage cheese and half of the sour cream. Then sprinkle with half the cheese. Repeat layers. Bake at 350 for 1 hour.

Spiced Braised Beef & Sweet Potatoes

-Heather Jordan

1 1/2 lbs beef chuck, cut into chunks
2 sweet potatoes (abt 1 lb), cut into 1/2 moons
1 28 oz can whole peeled tomatoes
1 lg red onion, cut into wedges
1/2 C dried apricots
2 t cumin
1/2 t cinnamon
2 t ginger
1/2 t cayenne
1 10 oz box couscous
1 15 oz can chick peas, rinse
2 C fresh baby spinach
1/2 C roasted almonds

In a 4-6 quart slow cooker combine; beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt and 1/2 C water. Cook covered until the meat is tender on high for 4-5 hours or on low for 7-8 hours. Ten minutes before serving prepare couscous. Add chick peas to cooker and cook until heated 2-3 minutes. Stir in spinach. Serve with couscous and sprinkle with almonds.