Steamed Asparagus

2 pounds fresh asparagus, trimmed

Place asparagus in a steamer basket. Place in a saucepan over 1 in of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well.

Flavor with melted butter, salt and pepper.

Beef Tenderloin with Potatoes

2 1/4 cups water
1 1/2 cups ketchup
3 envelopes Italian salad dressing mix
1 tablespoon prepared mustard
3/4 teaspoon Worcestershire sauce
1 whole beef tenderloin (3 - 4 pounds) trimmed
10 medium potatoes, peeled and quartered
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the first five ingredients in a large resealable plastic bag. Pierce enderloin n several places; place in bag and turn to coat. Seal and refrigerate for 8 hours or overnight.

Place potatoes in a sacepan and cover with water. Bring to a boil; cook for 10-15 minutes or until crisp-tender; drain. Toss with butter, salt and pepper.

Place tenderloin on a rack in a roasting pan. Pour marinade into a saucepan; bring to a rolling boil. Boil for 1 minute; pour over meat. Arrange the potatoes around meat.

Bake uncovered at 375 degrees for 60-75 minutes, basting occasionally or until beef desired doneness ( for rare, a meat-therometer should reach 140 degrees, medium - 160 degrees, well done, 170 degrees). Slice, serve with pan juices and potatoes. Yield 10-12 servings.

Family-Favorite Cheesecake

2 1/2 cups graham crackers (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Filling:
3 packages ( 8 ounces each) cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla exract
4 eggs, separated

Topping:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped

In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9 in spring form pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack. Reduce heat to 325 degrees. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. Combine he sour cream, sugar and vanilla; fold in whipped cream. Spread over he cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Top with blueberries or strawberries, if desired.

Spinach Salad with Honey Dressing

1 medium red apple
Lemon Juice
6 cups torn fresh spinach
6 cups torn red leaf lettuce
1 small red onion, slice and separated into rings
1 can (11 ounces) mandarin oranges, drained
1/3 cup sunflower kernels, toasted
6 bacon strips, cooked and crumbled

Dressing:
1/2 cup vegetable oil
1/4 to 1/3 cup sugar
2 tablespoons plus 1 1/2 teaspoons cider vinegar
2 tablespoons plus 1 1/2teaspoons honey
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp paprika
1/2 tsp ground mustard
1/2 tsp lemon juice

Thinly slice apple; brush with lemon juice. In a large salad bowlm, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon.
In a microwave-safe bowl, whisk the dressing inredients. Microwave, uncovered, on high for 1 minute. Stir and drizzle over sald. Serve immediately. Yield: 12 servings

Glazed Cranberry Carrots

2 pounds fresh baby carrots
1/2 cup jellied cranberry sauce
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon salt

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.

In the same pan, combine he cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat Through.