APPLE PECAN SALAD

• 5 medium Red Delicious apples
• The juice of 1 lemon
• 1/2 cup sliced celery
• 1/2 cup chopped pecans
• 1/2 cup raisins
• 1/3 to 1/2 cup mayonnaise
• Lettuce leaves

Wash the apples; do not peel… for this reason, it’s good to use organic if you can. Core the apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration. Combine them with celery, pecans, raisins, and mayonnaise, and serve the salad on lettuce leaves. This serves 6.

BEEF PAPRIKA

• 1/4 cup butter
• 2 lbs. beef chuck, cut into 1-inch cubes
• 1 cup sliced onion
• 1 clove garlic, minced
• 3/4 cup catsup
• 2 T Worcestershire sauce
• 1 T brown sugar
• 2 tsps salt
• 2 tsps paprika
• 1/2 tsp dry mustard
• Dash cayenne
• 1-1/2 cups water
• 2 T flour
• 1/4 cup water
• Hot cooked noodles

Melt butter in large skillet. Add meat, onion, and garlic; cook & stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne, and 1-1/2 cups water. Cover and simmer for 2 to 2-1/2 hours.

Blend the flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil & stir one minute. Serve over noodles. This makes 6-8 servings.

HONEY DIJON PORK TENDERLOIN (CROCKPOT)

• 1 1/2 to 2 pounds pork tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• 1 tablespoon Dijon mustard

Sprinkle the pork tenderloin with salt and pepper; place in a slow cooker.

In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on LOW 7 to 8 hours (or on high 3 1/2 to 4 hours).