Slow Cooker Pot Roast

• 2 T. corn starch
• 10 carrots, scrubbed and cut in thirds
• 2 onions, each cut into 6 wedges
• salt & pepper, to taste
• 3 lb. chuck roast
• 2 T. Worcestershire sauce

In slow cooker, stir together cornstarch and 4 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Shrimp Francesca

• 1 lb. uncooked large shrimp, peeled & deveined
• 8 oz. artichoke hearts in water, drained
• 1/2 c. seasoned Italian bread crumbs
• 2 T. chopped fresh parsley
• 1 lemon, juiced
• 1/4 c. butter
• 1/4 c. olive oil
• 2 T. minced garlic
• 1/4 c. shredded Romano cheese

Preheat oven to 375.  Grease a 9 X 13 dish. 

Arrange shrimp in bottom of casserole. Break the artichoke hearts into quarters and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichokes. Sprinkle lemon juice over the bread crumbs. 

Melt butter with garlic in a small saucepan.  Drizzle over the bread crumbs. Top with Romano cheese.

Bake uncovered for 15 minutes.  Serve over buttered angel hair pasta.  Serves 4.

Oven French Toast with Nut Topping

• 1 loaf French bread, cut into 1" slices
• 8 large eggs
• 2 c. milk
• 2 c. half-n-half
• 2 tsp. vanilla
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Topping

• 1/2 c. butter, softened
• 1 c. brown sugar
• 1 c. chopped pecans or walnuts

Heavily butter or spray a 9 X 13 pan. Fill pan with bread slices.  In blender, mix eggs, milk, half-n-half, vanilla, nutmeg and cinnamon.  Pour mixture over bread slices, and refrigerate, covered overnight. 

Make topping by combining ingredient; set aside.  When time to bake, preheat oven to 350.  Spread topping on top of bread and bake for 50 minutes, until puffed and golden.  Enjoy with a dab of maple syrup.  Serves 8-10.