I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

BBQ Flank Steak (Slow Cooker)

2 medium sweet potatoes, peeled and shredded
1 pound flank steak, well trimmed
1 small onion, finely chopped
1 (8 oz.) can crushed pineapple in juice
1/2 cup reduced-sodium chicken broth
1 tsp. ground dry ginger
1/4 cup reduced-sodium BBQ sauce
1 Tbsp. honey
2 tsp. Dijon mustard
Salt and pepper to taste

Place sweet potatoes in bottom of slow cooker. Lay flank steak on top of potatoes. Combine remaining ingredients in a large bowl. Pour over the steak. Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours. Makes 4 servings, about 1 cup each.
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