Taste of Home - December 2007/January 2008 - Doridro

Gather family and friends around the table and enjoy these easy yet elegant meals.The combination of rich entrees and hearty side dishes makes for impressiveplates and many heartwarming holiday memories.Prime Rib DinnerPREP: 15 min.BAKE: 1-3/4 hours + standing........................................Gloria AikenBlackfoot, Idaho........................................“My family loves this roast, which I makeseveral times a year. The vegetables and potatoescook right along with the meat. Leftoversare great for hot beef sandwiches.”10 medium carrots, divided2 celery ribs, finely chopped1 medium onion, finely chopped1 small green pepper, finely chopped4 cups water2 tablespoons browning sauce,divided2 tablespoons garlic powder4 teaspoons seasoned pepper,divided1 tablespoon celery salt1 tablespoon Worcestershire sauce1 boneless beef rib roast (3 to 4pounds)8 medium potatoes, cut into chunksFinely chop two carrots; place in agreased roasting pan. Add celery, onionand green pepper. Combine the water, 1tablespoon browning sauce, garlic powder,3 teaspoons seasoned pepper, celerysalt and Worcestershire sauce; pour overvegetables.Combine the remaining browningsauce and seasoned pepper; brush overroast. Place fat side up over vegetables.Cut remaining carrots into chunks; placecarrots and potatoes around roast.Bake, uncovered, at 350° for 1-3/4 to2-1/4 hours or until meat reaches desireddoneness (for medium-rare, a meat thermometershould read 145°; medium, 160°;well-done, 170°), basting every 30 minutes.Let stand 10-15 minutes before carving.Remove the potatoes and carrots; keepwarm. Skim the fat from pan drippings;strain, discarding chopped vegetables.Serve the roast and vegetables au jus.Yield: 8 servings.Swiss-AlmondFloret BakePREP: 20 min. | BAKE: 20 min.........................................Sandy ChristophersonBradford, Ontario........................................“This wonderful vegetable dish, with a touchof curry, has been served in our home for thepast decade on Thanksgiving and Christmas.Even folks who say they don’t like broccoli orcauliflower enjoy this casserole. It’s one of myfavorites!”3 cups water2 cups fresh cauliflowerets2 cups chopped fresh broccoli2 tablespoons butter2 tablespoons all-purpose flour1-1/4 cups milk1/2 cup shredded Swiss cheese1 tablespoon apricot jam1/4 teaspoon curry powder1/8 teaspoon salt1/8 teaspoon pepperTOPPING:1/2 cup dry bread crumbs1/4 cup sliced almonds, toasted2 tablespoons butter, meltedIn a large saucepan, bring water to a boil.Add cauliflower and broccoli; return to aboil. Cover and cook for 3 minutes. Drainand pat dry.In another large saucepan, melt butter.Stir in flour until smooth; gradually addmilk. Bring to a boil; cook and stir for 2minutes or until thickened. Reduce heat;stir in the cheese, jam, curry, salt and pepper.Cook and stir over low heat untilcheese is melted. Remove from the heat.Place the cauliflower and broccoli in agreased 1-1/2-qt. baking dish. Top withcheese sauce. Combine topping ingredients;sprinkle over sauce. Bake, uncovered,at 350° for 20-25 minutes or untilvegetables are tender. Yield: 4-6 servings.NEVER ENOUGH! Need more impressiveholiday recipes, ready in a snap?Check out www.tasteofhome.com/plus!Onion YorkshirePuddingsPREP: 20 min. | BAKE: 30 min.........................................★ Emily ChaneyBlue Hill, Maine........................................“A cross between traditional Yorkshire puddingand popovers, this easy recipe makes theperfect complement to prime rib. We also likeit with beef stew and steak. Make more thanyou need, because everyone loves them.”1/2 pound yellow onions, thinly sliced1 teaspoon salt, divided1/4 teaspoon pepper2 tablespoons butter3/4 cup plus 2 tablespoonsall-purpose flour2 eggs3/4 cup water3/4 cup milkIn a large skillet, saute the onions, 1/2 teaspoonsalt and pepper in butter until tenderbut not browned. Divide among eight6-oz. ramekins or custard cups.In a large bowl, combine flour and remainingsalt. Combine the eggs, waterand milk; whisk into flour mixture just untilblended.Fill each ramekin with 1/4 cup batter.Bake at 400° for 30-35 minutes or untilpuffed and golden brown. Serve immediately.Yield: 8 servings.more dinners >Onion Yorkshire PuddingsFood for Thought: After dinner, some families suffer from dish-temper.tasteofhome.com TASTE OF HOME / December & January 2008 17