Rib Roast of Beef
Standing Rib Roast of Beef, 3 – 15 lb, preferably 7 inch cut; rubbed with salt, pepper and spices as desired. If you wish to tuck cloves of garlic into small slashes in the meat, flag them by sticking toothpicks next to the garlic, so garlic can be located easily and removed before the meat is served.
Place in roaster, fat side up, and place in preheated oven, uncovered until meat begins to brown. Cover or can be cooked lidless, until desired doneness.
May also cook Rolled Rib Roast of Beef as above.
Grease inside of tightly covered utensil. Put in
- 1 1/2 cups unwashed rice.
- 3 cups cold water – For washed rice, use only 2 – 2 1/2 cups water
- 1 1/2 tsp salt
Place in preheated oven.
Smothered Onions and Green Peppers
Peel and cut medium to large onions in 1/2″ thick slices. Scrub, remove center and seeds and cut green peppers in 1/2″ slices, using 1 green pepper to each 3 medium to large onions. Place in tightly covered utensil, and season with salt and pepper and 2 Tbsp butter and 1/2 to 1 cup water. Place in oven and bake.
Note: Any of the casseroles in the Vegetable section could be substituted for the Onion and Pepper dish.
- 2 cups fresh or drained canned berries
- 2 Tbsp flour
- 1/4 cup fruit juice or water
- 1/2 to 1 cup sugar, depending on sourness of berries
Combine in a well greased baking pan. Then cover fruit with the following dough:
- 2 cups sifted flour
- 4 tsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 1/3 cup shortening
- 3/4 cup milk
Mix into soft, rich biscuit dough and cover the fruit mixture in the well-greased baking pan. Put into preheated oven and bake.
Serve with cream.