Roast Beef

INGREDIENTS:

• 5-10 pounds bone prime rib (the one with the bone, cap and all the fat)
• coarse salt
• pepper

INSTRUCTIONS:

You may need to trim the fat before you season with salt and pepper. The ones I have orderd from the grocery store have been well trimmed. The last one I purchased from Costco.

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. You can salt and pepper now or the night before.
2. Preheat the oven to 450 degrees.
3. Place beef in a roasting pan with the fat side up - bone down
4. Cook for 15 minutes at 450 Degrees and reduce the temperature to 325 degrees. Cook 10 minutes per pound.
5. Remove from oven and let it rest 20 minutes.

Slice and serve.

** My Mother would not oven sear the beef first and would sprinkle 1-2 packets of dry Lipton's Mushroom Onion soup mix on top of the meet. By oven searing, it eliminates most of the drippings in the pan.

***My family has always called this roast beef and I had never known anything else until I was in high school. We all still call this roast beef. We always ate this very rare. We also would make a pan of gravy with dripping, About 1/2 the liquid fat, Lipton's Mushroom Onion soup mix and cornstarch. We always served this with rice and broccoli.

Scalloped Potatoes with Leftover Ham

Ingredients:

• 1 ½ sticks butter
• 1/3 cup all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups whole milk
• 7 thinly sliced potatoes with skin
• 1 to 3 cups diced leftover ham
• 2 small onions, chopped

Directions:

1. In a large saucepan, melt butter & cook onions until translucent. Stir in flour and Dijon mustard until smooth. Gradually add milk; and stir until thickened
2. Layer potatoes and ham; place half in a greased 9”x13”. baking dish. Top with half of the sauce; repeat layers. Add extra ham to top and pour any extra sugar glaze from bottom of leftover bag onto top.
3. Bake at 350° for 90 minutes or until potatoes are tender.

Note: I always buy spiral sliced ham, so I will cut the ham into 1" pieces. Also I reserve the  "fattier" edge pieces of ham to put on the top to get crispy.

Just Stuffing

Ingredients:

• 12 - 16 oz Stuffing Mix
• 12 - 16 oz Frozen Mirepoix Mix or Onion, Carrot and Celery
• 16 oz Sage Sausage

Instructions:

1. Brown Sausage and keep in small bite size pieces. Do not crumble small.
2. Drain pan of extra grease. (or don't)
3. Add Recommended amount of butter to sausage in pan (or don't)
4. Add Frozen Mirepoix Mix and cook until onions are translucent.
5. Add Stuffing Mix and follow directions on how much water or stock to add.
6. Note: I sometimes use Cornbread Mix and other times I don't. I usually use Pepperidge Farm or Brownberry stuffing mix.

The boys like this basic stuffing recipe without raisins, apples, cranberries, nuts, oysters, pumpernickel bread or other trendy ingredients. So far no one doesn't like this stuffing. Also, since I do not stuff the bird, you can make this anytime.

Roast Turkey with Mayo Un-stuffed

Ingredients:

• 12-14 lb. whole thawed turkey
• 1 1/2 - 2 cups of mayonnaise
• Coarse salt
• Coarse ground pepper
• 2 stalks celery
• Handful of baby carrots
• 1 large onion, rough chopped
• 1 stick salted butter

Instructions: Preheat oven to 450º f.

1. Lay turkey in a roasting pan.
2. Cover the turkey with mayonnaise all over outside and inside cavity.
3. Liberally salt, and pepper turkey inside and out.
4. In the cavity stick butter, celery onion and Baby carrots.
5. Roast turkey in 450º f oven for 30 minutes. Then turn the oven down to 350º f, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone until internal thermometer reaches 165º f.
6. Depending on size of turkey, total cook time will be around 1 1/2 to hours. 
7. Remove from oven. Let rest for at least 20-30 minutes before carving.

Note: this only works with an un-stuffed Turkey. It will not taste like mayonnaise and it tastes just as good as deep-fried and being constantly basted.

** So far, the boys have eaten all of the leftovers. Otherwise I will need leftover recipes for turkey.

Sugar Coated Spiral Ham (Christmas 2018)

INGREDIENTS

• 8 lb bone-in spiral sliced Pre-Cooked half ham
• 2 cups granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp paprika

INSTRUCTIONS

1. Trim ham if needed  (And heat if you want to serve hot, we don't)
2. Sugar, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves and paprika. Add just enough water to make a paste. 
3. Place ham in roasting pan sliced side down. 
4. Cover top of ham with sugar paste
5. Broil for 15 - 20 min, or until sugar paste is bubbly and has caramelized, then remove from oven. Remove before sugar burns. Watch top of ham
6. Remove from oven and let ham rest for 5-10 minutes. 
7. Serve warm or cold

** Looking for more Ham leftover recipes**

Ham and Cheese Sliders with left over ham

Ingredients:

• Spiral Sliced Ham leftovers

• 1 pack of Hawaiian/Sweet Rolls 12 pack 

• 6 slices of Swiss cheese

• 4 Tablespoons butter melted with 2 tablespoons of Dijon Mustard

• Penzey's Sandwich sprinkle

• Mayonnaise

• Dijon Mustard

Instructions

1. Preheat oven to 350.
2. Cut your rolls in half and layer bottom halves in a baking dish (that fits the bread) and spread with Mayonnaise and Dijon mustard
3. Layer Ham and Swiss over bread and top halves of the rolls.
4. In a small bowl, mix the melted butter with 2 Tablespoons of Dijon Mustard
5. Bake in preheated oven at 350 for about 15 minutes.

Lemon Blueberry Bread

Lemon Blueberry Bread

3/4 cup sugar
1/2 cup milk
4 tablespoons butter, room temperature
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
1 tablespoon grated lemon zest
Add juice of Lemon(s)

Topping:
3/4 cup sugar
1/2 cup flour
6 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Oil a 9×5 loaf pan

Stir topping ingredients together in small bowl until smooth and set aside.

In medium size bowl, combine sugar, milk, butter and egg until smooth.

In another bowl, toss flour with baking powder and salt. Stir this into wet ingredients; then gently fold in blueberries and lemon zest.

Spoon batter into prepared pan and sprinkle with topping. Bake 50 minutes, until topping is deep golden and has formed a thick crust. Cool in pan 5 minutes; transfer to wire rack for cooling.