My Passion Magazine issue 4 Vol.1
“People Are Important” and that is why My Passion Magazine was born. My Passion Magazine is a friendly place for everyone’s voice to be heard. Our magazine aims to broaden the concepts and horizons of others. We want people to see the accomplishments of what others have dared to dream and how their dreams became a reality. My Passion Magazine is published quarterly and is focused on the tri-county area of Fayetteville, Clayton, and Henry. Many of our writers live within the tri-county area and are writing about their passions. There is much to be seen about the people, places, and events in these three counties. Because we have follows in all parts of the world, you will be able to read articles that will focus on other cities, states, and nations.
“People Are Important” and that is why My Passion Magazine was born. My Passion Magazine is a friendly place for everyone’s voice to be heard. Our magazine aims to broaden the concepts and horizons of others. We want people to see the accomplishments of what others have dared to dream and how their dreams became a reality. My Passion Magazine is published quarterly and is focused on the tri-county area of Fayetteville, Clayton, and Henry. Many of our writers live within the tri-county area and are writing about their passions. There is much to be seen about the people, places, and events in these three counties. Because we have follows in all parts of the world, you will be able to read articles that will focus on other cities, states, and nations.
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Cooking<br />
with Melissa Jones<br />
18<br />
| <strong>My</strong> <strong>Passion</strong> - Issue 4 - December 2015<br />
I love the Holidays – the decorations, the tree, the gifts, the baking, the special<br />
meals, the surprises for people – I love it all. <strong>My</strong> parents always made<br />
everything seem magical around the holidays, so I thought it appropriate and<br />
necessary to try and do the same for our family. Rob and I wanted to establish<br />
family traditions and make memories that our children can take with<br />
them all their lives. I have such special memories tucked away in my heart…<br />
and they help make this season so very special to this day.<br />
HERBED PRIME RIB<br />
INGREDIENTS:<br />
2 tbsp dried basil leaves<br />
2 tbsp dried oregano leaves<br />
1 tbsp garlic powder<br />
2 tsp onion powder<br />
1 tsp ground black pepper<br />
1 boneless beef rib roast (5 to 6 lbs.)<br />
1 tbsp oil<br />
1 tsp salt<br />
1. Mix first 5 ingredients in small bowl. Set aside. Place roast on rack in shallow roasting<br />
pan; brush beef with oil. Sprinkle with salt; coat with seasoning mixture.<br />
2. Roast, uncovered, in preheated 350 degrees oven until internal temperature reaches 130<br />
degrees for medium-rare (1 ¾ to 2 ¼ hours = 20 to 22 minutes per pound) or 140 degrees<br />
for medium (2 ¼ to 2 ¾ hours=22 to 25). Begin checking internal temperature of roast with<br />
meat thermometer 30 minutes BEFORE estimated end cook time. When desired temperature<br />
is attained, take out of oven; cover with foil and let stand 15 minutes before carving.<br />
Makes 12 to 14 servings
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