Music: "Home For The Holidays"
Mom's Christmas Dinner Menu
and Recipes
Smoky Prime Rib Beef Roast
1 Prime Rib Roast (6-8 lbs.)
3 cloves garlic minced
3-4 tsps. Mesquite flavored dry rub
1/4 cup Worcestershire sauce
3 tbsp Liquid Smoke
1 can beef bouillon
Poke holes in fat part of prime rib roast, stuff the minced garlic into the holes. Pour Worcestershire sauce over the roast. Sprinkle on Liquid smoke and sprinkle with Mesquite dry rub, patting it onto the surface of the roast to make it stick as much as you can.
Roast uncovered in oven at 425 for 20 minutes. Turn down to 325 and cook until desired doneness. During the last hour of roasting, pour 1 can of beef bouillon over roast. Serve juice with meat. When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving.
Notes from Lizzie & Honey: Use a meat thermometer to check the doneness of the meat, taking the meat out of the oven about five degrees before reaching the final temperature. Our suggestions for final temperatures are: rare 130, medium rare 140, 150 for medium and 160 for well.
This recipe for Horseradish Sauce is from our Auntie Sue. It's easy to make and it's soooo delicious! (It's also really good with Corned Beef.)
Horseradish Sauce
1/2 C. Whipping Cream
1 Tbsp. Dijon-Style Mustard
2 Tbsp Prepared Horseradish
Dash Worcestershire Sauce
Salt, Pepper
Whip cream in bowl until it forms soft peaks. Combine mustard, horseradish and Worcestershire sauce in another bowl. Fold into whipped cream. Add salt and pepper to taste.
Note from Lizzie: When Mom first told me about this recipe I said I wouldn't eat it 'cause I thought it was made from horses! She laughed and told me that was just the name, it really wasn't made from horses.
While the prime rib beef roast is resting, preheat the oven's broiler to high for these potatoes. The potatoes are first cooked in the microwave then browned under the broiler
Stuffed Potatoes
2 large baking potatoes
olive oil
3 slices of bacon, cut into 1/2-inch pieces
2 green onion (white and green parts), chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper
Wash and dry potatoes and prick them all over with a fork. Rub potatoes with a drizzle of olive oil, place potatoes on a microwave safe plate and microwave on high for 12 minutes or until done, rotating once. Heat a small skillet over medium high heat, add the chopped bacon to hot skillet and brown until bacon is crisp. Add scallions and cook scallions together with bacon about a minute more. Drain bacon pieces and green onions on paper towels. Let the potatoes cool long enough so that you can hold them, about 5 or 10 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes. Serves 4.
Brandied Mushrooms
3 pounds fresh mushrooms, sliced
1/2 cup butter
Seasoning salt, to taste
1/4 cup Worcestershire sauce
1/2 cup brandy
In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle the mushrooms with seasoning salt and add the Worcestershire sauce. Simmer the mushrooms and Worchestershire sauce until almost all the liquid has evaporated. Add the brandy to the mushrooms and simmer until very little sauce remains. Serves 4 to 6.
Creamed Corn
1-1/2 tablespoons butter
1-1/2 tablespoons flour
1/2 teaspoon salt
1-1/2 cups whipping cream
1 to 2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn
1/4 cup grated Parmesan cheese (optional)
Make a roux by melting butter in heavy saucepan; add flour and salt, stirring to blend. Cook the roux mixture a few minutes to get rid of the raw flour flavor then slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in 9 or 10-inch shallow casserole dish; sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler. Makes 4 to 6 servings.
Spicy Brussels Sprouts
1 pound brussels sprouts
2 tablespoons butter
1 small jalapeno pepper, seeded & chopped
1 garlic clove, minced
1/2 to 1 tablespoon sugar
Cut each brussels sprout in half, and slice into shreds.
Melt butter in a large skillet over medium-high heat. Add jalape�o pepper and garlic; saut� until tender. Add sprouts, and saut� 2 minutes. Sprinkle with sugar; saut� 1 more minute. Serves 4.
Note from Lizzie & Honey: We sometimes use a serrano pepper instead of the jalapeno.
Pumpkin Gooey Butter Cake
Recipe courtesy Paula Deen
Noted restauranteur & cookbook author
from Savannah, Georgia USA
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter (1 stick), melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter (1 stick), melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
To make the cake:Combine all of the ingredients and mix well. Put the batter into a lightly greased 13 by 9-inch baking pan and spread evenly and pat down with your hands. Prepare filling
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 60 minutes.
Notes from Lizzie & Honey: Paula says this cake is good the next day, but it's best served the same day it's baked; so bake it early Christmas morning if possible. Make sure not to overbake as the center should be a little gooey. Serve with whipped cream.
