Cranberry Salsa Dip

 

Prime Rib

 PRIME RIB  (Lion House recipe)  takes about 4 hours for a 5 lb roast.

Important:  Let prime rib roast come to room temperature.  Usually takes about 1 1/2 hours.
Preheat oven to 280 degrees.  Generously season the prime rib with pepper, salt and garlic powder.  Put prime rib, fat side up, in a heavy,
deep roasting pan .  Pun in over and bake for 1 1/2 hours.Turn the roasting pan a quarter turn and cook for another 1 1/2 hours.  Make a
final 1/4 turn, cook approximately 30 to 40 minutes more, then check internal temperature, using a quick-read thermometer.  If the
temperature reads 145 the roast will be medium rare.  Cook long if medium or well done is desired.  A thermometer reading of 156 will
be medium, and 165 will be well done.
 
Turn oven down to 165 degrees and leave door partially open.  Let prime rib sit for 30 minutes before slicing (you can make a loose tent
with aluminum foil).  It is very important to let the roast rest at 165 degrees before slicing. 
Carefully remove pan from oven; place roast on cutting board.  Slice to desired thickness and serve.

Alternative to Aunt Bertha's Rolls

 FEATHER-LIGHT OVERNIGHT ROLLS

1 cup water
1 cup butter (2 sticks)
3/4 c sugar
2 tsp salt
1 c cold water
2 TB yeast (or 2 pkgs)
1/2 c warm water
4 eggs, beaten
7 1/2 cups flour(exact measurement)
Butter for spreading on dough (optional - I've never done this)
 
In a 6-qt (large) saucepan, bring the 1 cup water to a boilwith the butter, sugar, and salt.  Remove from heat.  Add the 1 c cold water.
Dissolve the yeast in the 1/2 c warm water (not hot).  When first mixture is lukewarm, add the yeast mixture and beaten eggs.
Stir brieflyl  Add flour and mix together.  Cover pan with lid and refrigerate overnight.
When ready to roll out, shape rolls as desired.   (can divided roll into thirds.  Lightly flour surface of counter.  Roll each third out in a large
circle about /12-inch thick.  Spread lightly with butter if desired.  Cut into wedges and roll each up, beginning at the wide end, to form a
crescent shape). 
 
Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  bake @ 400 for about 12 minutes.  Do not overbrown, or
they will dry out.   Makes about 3 dozen rolls. 

Roasted New Potatoes

 

ROASTED NEW POTATOES  (serves 4-6)

2.5 lbs new red or white potatoes; unpeeled

1/4 c olive oil

2 TB fresh lemon juice

1 tsp salt

1/4 tsp paprika

1/2 tsp freshly ground pepper

1 TB finely shopped fresh basil

1 TB finely chopped fresh chives

Preheat oven to 425

Wash the potatoes under cold runnbing wate & pat dry.

In a roasting pan stir together the olive oil, lemon juice, salt, paprika & pepper.

Add the potatoes and using a large spoon, or by shaking pan from side to side, coat the potatoes evenly with the mix.

Roast the potatoes, turning every 15 mins, until tender and golden brown.  About 45 mins.

taste & adjust seasonings.  Transfer to a serving dish & garnish with the basil & chives.  Serve immediately.

Rotkohl

 

This is the basic recipe, but add more vinegar, or brown sugar, or whatever, to taste

1 head (about 3  lbs) red cabbage, cored and shredded

1 ½ c beef stock (3 beef bouillon)

½ c brown sugar

½ c cider vinegar

4 TB butter

¼ tsp black pepper

Salt to taste

Combine all ingredients except salt in 10-12 qt stainless steel pot.  (NOT ALUMINUM).  Bring to boil, cover and simmer over low heat, stirring occasionally, 1 hr and 15 mins.  Add salt to taste.

Tandoori Chicken

 I got the original recipe from  https://members.newleafwellness.biz/recipe/tandoori-chicken-and-carrots/

I had cooked the chicken the night before, so I had that ready to go.  I sliced carrots and sautéed them in the olive oil.  I added the rest of the ingredients and then added 2 c of chicken broth.  Served over Rice.  Rosie loved it!