Christina's Slow Cooker Herbed Beef Stew (or Roast)

1 1/2 pounds cubed beef stew meat (or roast)
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 C water, 2 cubes beef bouillon
1 tsp Worcestershire sauce
1 garlic clove
1 bay leaf
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram

If making stew, toss meat with 1 cup flour. Otherwise, just put everything in the crock pot and mix well. Cover and cook 4-6 hours on high or 10-12 hours on low.

Christina's Barbecue Sauce

from Ina Garten as adapted by Smitten Kitchen

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Christina's Breaded and Baked Chicken Drumsticks

from Simply Recipes by Elise

1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

Lorri's Spareribs

source unknown

Boil spareribs (I cut them up into individual pieces first) in ¼ cup vinegar and water to cover for 15 minutes, then drain.

Sauce:

¾ c. red wine vinegar

1 cup catsup

2 tbsp Worcestershire sauce

1 cup brown sugar

2 cloves garlic

1/2 tsp ground cloves

1/2 tsp cayenne pepper

2 tbsp dry mustard.

Line cookie tray with two layers of foil.

Pour sauce over warm spareribs, mixing so each piece is coated with sauce. Bake in oven 350 for 1 hour. Turn once at 30 minute point. I usually serve this with rice.