Pecan Pork Tenderloin Cutlets

1 cup of fine, dry breadcrumbs
1/2 cup or more of finely chopped pecans
2 tsp. rubbed sage
2 large eggs, beaten
4 tsp. olive oil
One pork loin. (While cooking meat add black pepper if disired.)

If there is a silver skin on loin, remove it, but leave a thin layer of fat that is covering meat. Cut loin in slices, about half an inch or thicker. Place pork between 2 sheets of plastic wrap, and flatten to a 1/4 in. thickness, using a meat mallet or rolling pin. Stir together breadcrumbs, pecans and sage in a shallow bowl. Dredge meat in crumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture. Cook slices in 2 tsp. hot oil in a nonstick skillet over medium heat, turning 2-3 times. Cover with lid for about 10 minutes until completely cooked, remove lid and cook another 2 minutes. Turn down heat if meat starts to get too brown. Another method is to brown meat on both sides then put in pre-heated oven and bake 350D for 25 minutes.

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Deluxe Salisbury Steak

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 Tbls. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 tsp. salt
3 pinches pepper
1-1/2 pd. ground beef
2 Tbls. cooking oil
1/2 cup water
2 Tbls. fresh or dried chopped parsley

In a bowl, combine soup, mustard, worcestershire and horseradish; blend well. In another bowl, lightly beat egg, add bread crumbs, onion, salt, pepper & 1/4 can of the soup mixture. Add beef and mix well. Shape into six patties.

In large skillet, brown the patties in the oil. Then drain. Combine remaining soup with water; pour over patties. Cover and cook over low heat for 15 minutes or until done. Remove patties to serving plate; spoon sauce over meat and sprinkle with parsley.

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Honey Bars

3/4 cup vegetable oil
1/4 cup honey
1 cup sugar
2 cups all-purpose flour
1 cup chopped nuts
1 egg, beaten
1 tsp. baking soda
1-1/4 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 D. Mix all ingredients together until evenly blended. Press into a well-greased cookie sheet pan (with sides). Bake for 20 minutes or until golden brown.

Icing:

1 cup confectioners sugar
1 tsp. vanilla
2 Tbls. water
2 Tbls. honey
2-4 Tbls. melted butter

Mix icing ingredients until well blended and thin enough to spread. Spread on bars while they are warm. Cut bars and remove from pan.

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Ecclesiastes 3:14  I know that, whatsoever God doeth, it shall be for ever; nothing can be put to it, nor any thing taken from it; and God doeth it, that men should fear before him

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