French Dip Sandwiches

One eye of round roast (fat trimmed off)- covered in sea salt (and/or garlic salt) & crushed pepper.
One can of beef consume

Cook in the crock pot on low.
I also throw in some onions ...and peppers (for me).
You can shred the meat after several hours. Buy your favorite sandwich rolls and wallah...french dip!

Save your meat & make Bethany P.'s Sheppard's pie the next night ( http://recipemamas.blogspot.com/2007/10/shepherds-pie.html)

Sweet and Sour Meatballs

This is a main dish, not an appetizer. I made it for my mom and sister last week, and they both asked for the recipe!

1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs (or, half recipe of the Quick Meatballs below)
julienned carrots
3 cups cooked rice (1 cup uncooked)

Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.

*Notes: The original recipe calls for green bell peppers (instead of carrots), which you can just cut in strips and add in at the same time as the meatballs if you want them. Ditto with sliced water chestnuts (I just don't care for them).

Quick Meatballs

1 pound lean ground beef
1 cup dry bread crumbs
1/2 cup milk
1/2 t salt
1/2 t Worcestershire sauce

Combine all ingredients. Shape into 1-inch meatballs. Arrange in single layer in unheated skillet. Set over medium heat and brown, turning with spatula as necessary.

Variations: You can also bake in a large dripper pan at 400 degrees in the oven for 12-15 minutes, turning once or twice. If you want to make a lot and freeze some for later: arrange meatballs on a large cookie sheet. Freeze for 30-60 minutes. Then move them to freezer containers to store.

South of the Border Marinade

....for meat or poultry....

1 C. olive oil

1 orange juiced & zested

1 lime juiced and zested

2 T. Achiote Paste

1 T. fresh oregano (chopped)

1/4 C. fresh cilantro (chopped roughly)

1 T. ground cumin

1 T. Ancho chili powder

3 garlic cloves (crushed)

1 jalapeno chopped roughly (I usually don't add this).

Combine all ingredients and mix vigorously. Marinade for several hours or overnight.