December 2 – Featured Recipe 02 Dec 11

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).