APPLE AND CELERY SALAD

A crunchy combination of Apples and Celery with bits of nuts in a creamy Mayonnaise Dressing. Perfect side for pork, chicken or any other main dish.

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Ingredients 

2/3 cup chopped nuts 

1/2 teaspoon sea salt 

2 cups julienned celery 

3 green apples julienned

1 tablespoons lemon juice

1 cup Mayonnaise Dressing

Lettuce hearts or shredded lettuce 

1 yellow or red pepper finely chopped (optional)

Directions

In a large bowl add sea salt, nuts, celery, green apples and lemon juice.

Mix until all the apples are coated with the lemon juice.

Moisten with Mayonnaise Dressing by adding it slowly to the bowl to your liking.

Serve on a bed of shredded lettuce or lettuce hearts.

Choose Preferred Topping  

Sprinkle with finely chopped yellow or red pepper. 

Yankee Pot Roast

There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper. 

Ingredients:

1 beef chuck pot roast (3½ pounds)
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth

Sea Salt and Pepper

2 tablespoons Olive Oil

Directions:

Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest. 

Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.

In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.

Combine vegetables, bay leaves, rosemary and thyme in crock pot.

Place beef over vegetables in crock pot. Pour broth over beef.

Cover and cook on low 8 to 9 hours or until beef is fork-tender.

Remove and discard bay leaf and serve.