BBQ Steak and Onions, Carrot and Raisin Salad and Baked Beans

Alan took care of the steak. We just marinated it in a bottle of premade marinade from the pantry. I did the sides.

Carrot Raisin Salad

3 C shredded carrots

1/2 C raisins

1/3 to 1/2 C mayonnaise

1 Tbsp lemon juice

1 Tbsp brown sugar  

Salt to taste

Soak carrots in warm water to cover for about 5 minutes to plump. In a bowl combine carrots, raisins, mayonnaise, lemon juice, brown sugar and salt. Mix well and chill before serving.

BAKED BEANS

2 (15 oz.) cans Pork and Beans, undrained

3/4 C brown sugar

1 C ketchup

1 large onion, diced

1 tsp. mustard

2 to 3 slices bacon, cooked and diced

Combine all ingredients in a crockpot. Cover and cook on low about 6 hours.

Pork Roast with Gravy, Smashed Potatoes, and Vegetables with Cheese Sauce Day 43

Pork Roast with Gravy

3 lb. boneless pork roast
meat tenderizer to taste
1/4 C cornstarch
1 C water

Season pork roast to taste with meat tenderizer. Place roast in a crockpot, cover and cook on low for about 8 hours or until cooked through. Remove roast to a platter and slice. Set aside. Mix cornstarch and water and set aside. Strain juice from the crockpot to remove any fat or pork pieces. Pour juices into a saucepan. Add cornstarch/ water mixture to saucepan and whisk together. Cook gravy on low, stirring constantly until it is smooth and the consistency you want.

Smashed Potatoes

2 lbs small new potatoes

Butter as needed

Milk or buttermilk as needed

Salt to taste

Wash potatoes well leaving skins on. Boil potatoes in a pan for 20 minutes or until tender. Drain and mash to desired consistency adding butter, milk and salt to taste.

Vegetables with Cheese Sauce

from the freezer