Recipe: Apple Salad wth Honey Dressing, Creamed Pork Chops, Hot Potatoes

APPLE SALAD WITH HONEY DRESSING

1 small head iceberg lettuce, torn into bite sized oieces
3 medium apples, cored, peeled, thinly sliced
1/3 cup walnuts
HONEY DRESSING:
1/2 cup sour cream
1 tbsp honey
2 tbsp fresh lemon juice
1/2 tsp dried tarragon leaves
1/4 tsp salt

To make dressing, in bowl, combine sour cream, honey, lemon juice, tarragon and salt. Blend well. LEt stand at least 30 minutes to blend flavors.

In a salad bowl, combine lettuce and apple slices. Toss. Drizzle with lemon juice.

Immediately before serving, add walnuts to salad. Spoon into individual plates. Whisk dressing to blend again. Spoon over individual servings of salad.

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CREAMED PORK CHOPS

4 thick pork chops
Oil
1 1/2 cans (10 1/2oz each) cream of mushroom soup
1/3 cup milk
2 stalks celery, finally cut
4 slices wheat bread, toasted, cubed
2 tsp poultry seasoning
salt and black pepper
2 red apples, unpeeled, sliced
Apple wedges for garnish, optional

Wipe pork chops with damp paper towel. In a skillet, heat a little oil. Add chops. Brown on both sides. Arrange chops in an oiled baking dish.

In a large bowl, combine soup and milk. Mix until creamy and smooth. Add celery, bread cubes, poultry seasoning, salt and pepper.. Mix well. Pour mixture over chops. Sprinkle with apple slices.

Bake, uncovered, at 350 for 1 hour or until chops are done. Remove to serving platter. Spoon sauce over chops. Garnish with apple wedges, if used. Serve immediately.

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HOT POTATOES

6 medium potatoes, peeled, quartered
8 tbsp butter or margarine
3 tbsp prepared mustard
1 to 1 1/2 tsp hot pepper sauce
1 tsp salt
2 tbsp minced chives

In large pot, place potatoes. Cover with water. Bring to boil. Cook 10 to 12 minutes until barely tender.

As potatoes cook, melt butter in saucepan. Whisk in mustard, hot pepper sauce and salt. Add hot cooked potatoes. Mix to coat with sauce. Transfer to serving dish. Sprinkle with chives.