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Rib Roast for Christmas

Mauri-1

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s instructions that makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roast prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any leftovers you can enjoy a prime rib sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting pan.  This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.

With a semi-boneless rib roast, the ribs form a natural rack.  It is not necessary to baste.  Do not add water.  Do not cover.  Roast in 325 degree oven.  It is not necessary to preheat the oven.

Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.

Rib Roast   6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees well

Prime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, wash and boil desired number of potatoes for 10 minutes.  Drain the potatoes. Cut a slice in the potatoes almost completely through.  Place the potatoes in the beef drippings in the pan, turning each potato to coat completely.  Continue cooking, turning potatoes once, until tender and golden brown.  If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time…From our Butcher Block to your Table.

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Almond Joy Cookies

I love coconut, chocolate and almonds so I love this recipe.  Also, it is so simple and did I mention it is Gluten free?  Keep these ingredients on hand and you can whip up a batch of cookies in 30 minutes.

I will be making these for new neighbors in our neighborhood.  It’s a great way to say, “Welcome”.   Whatever you want to use these cookies for–they will not disappoint.

Almond Joy Cookies

14 oz. bag of sweetened coconut
12 oz. bag of semi-sweet chocolate chips
2/3 to 1 cup of chopped lightly salted almonds
14 oz. Can Sweetened Condensed Milk

Preheat the oven to 325 degrees. Line a large cookie sheet with parchment paper anwwwd set aside. In a large bowl, combine coconut, chocolate chips, almonds and sweetened condensed mild. Stir until combined. Scoop out dough with a cookie scoop on the prepared baking sheet. You can also use a Tablespoon. I recommend spraying your hands with non-stick cooking spray because the batter will be very sticky. Moisten your fingers with water and shape into discs. Pat the tops flat.

Bake 16 to 19 minutes. The coconut should be golden brown. Let cool on the baking sheet. Enjoy!

This recipe was shared by getinmybelly.com.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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July 4th Trifle Dessert

I am so enjoying this beautiful Summer Weather.  How many of you are like me and you can’t believe the 4th of July is next week?  This will be a fantastic dessert for a Fourth of July picnic–you even have the red, white and blue motif.  It is light and delicious.  It is also so easy to make.  The leftovers are great the next day!

1 oz instant vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 oz cream cheese (available at your local meat market)
1/2 cup sour cream (available at your local butcher shop)
12 oz whipped cream (cool whip)
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blue berries

  1. In your mixer whisk the milk and pudding mix together for 2 minutes or until firm. Pour into another bowl and set aside.
  2. In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
  3. Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.

  4. Serve immediately or refrigerate.

    That’s all for now.  Until next time…From our Butcher Block to your Table.

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today.  Until next time…From our Butcher’s Block to your Table.

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