Apple Bread

3 eggs slightly beaten
2 c. sugar
1 c. vegetable oil
1 T. vanilla
3 c. flour
1 tsp baking soda
1 tsp cinnamon
4 c. chopped, pared and cored anpples
1 c. chopped pecans
2 T. sugar
1/2 tsp cinnamon

Preheat oven to 325.  Grease and flour two 81/2 x 5 1/2 x 2-1/2 inch loaf pans or mini loaf pans.  Stir together eggs, sugar, oil and vanilla in medium size bowl until well mixed.  Combine the flour, soda and cinnamon in small bowl, and then stir into liquid ingredients until just evenly mixed.  Stir in the apples and pecans.  The mixture will be very thick and gloppy.  Divide between the loaf pans.  Prepare the topping.  Combine the 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small cup and sprinkle over the loaves.  Bake for 1 hour and 10 minutes.  Check it carefully in center and when it comes out clean. Let breads cool in the pans on a wire rake for 10 minutes.  Run a thick knife around the edges of the pans.  Remove the breads from the pans to wire racks to cool.  They are better the second day.  Wrap tightly in plastic wrap at room temperature.  Enjoy!

Sauce for shredded Beef Sandwiches

1 cup Ketchup
1/4 cup lemon juice
3 tablespoon Worcestershire sauce
2 tablespoon vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon liquid smoke