December 14, 1998
6 English muffins, cubed
8 ounces smoked Gouda cheese, sliced
8 ounces Cheddar cheese, sliced
8 ounces bulk sausage (pork or turkey), cooked and crumbled
4 3/4 cups milk
8 whole eggs
1/3 c. red pepper, diced
1/3 c. green pepper, diced
1 tsp. salt
Pinch ground black pepper
Paprika to taste
Line bottom of 13 x 9 inch pan with half of the muffin cubes. Divide cheeses evenly over muffin cubes in pan. Sprinkle on crumbled sausage. Arrange remaining muffin cubes in pan over sausage and cheese layers.
Mix together milk, eggs, peppers, salt, and pepper. Pour over ingredients in pan. Press down on muffin cubes to soak thoroughly. Sprinkle with paprika. Cover with plastic. Refrigerate eight hours or over night. Bake uncovered in 325-degree oven for two hours and five to ten minutes, or until a knife inserted near the center comes out clean. Let stand five minutes before serving. Makes 12 servings.
Strawberry and Citrus Salad
3 navel oranges, peeled and sliced
1 pint strawberries, hulled and sliced
1/4 c. honey
2 Tbsp. fresh lime juice
1/4 c. toasted sliced almonds
Arrange oranges and strawberries on lettuce-lined plates. Whisk together honey and lime juice, drizzle over fruit. Sprinkle with almonds.
Herb-crusted beef rib roast with horseradish-stuffed potatoes.
Photo courtesy of the National Cattlemen's Beef Assn.
Herb-Crusted Beef Rib Roast
From America's Favorite Beef Recipes: Great Home Cooking From Coast to Coast
6-8 lb. beef rib roast (2 to 4 ribs) small end, back bone removed
Creamy horseradish and chive sauce
Prepare Horseradish and Chive Sauce and Horseradish-Stuffed Potatoes the day before (Directions follow).
Heat oven to 350 degrees. In a small bowl, combine seasoning ingredients. Press evenly into surface of beef roast. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover.
Roast 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness. About 45 minutes before roast is done, bake stuffed potatoes. Remove roast when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium doneness.
Transfer roast to carving board, tent loosely with aluminum foil. Let stand for 15 minutes. Carve roast. Serve with horseradish sauce and potatoes. Makes 8 to 10 servings.
Horseradish and Chive Sauce
2 Tbsp. minced fresh parsley
1 Tbsp. dried thyme leaves, crushed
1 Tbsp. vegetable oil
2 tsp. cracked black pepper
4 cloves garlic, crushed
In 1 quart bowl, combine 2 c. dairy sour cream, 1/2 c. prepared horseradish, 1/3 c. milk, 2 Tbsp. snipped fresh chives and 1/4 tsp. ground white pepper. Set aside 1 c. sauce for Horseradish-Stuffed Potatoes (follows). Cover and refrigerate remaining sauce until ready to serve.
8 baking potatoes
1 tsp. salt
1/4 tsp. ground white pepper
1 c. Creamy Horseradish and Chive Sauce
1/4 c. butter, softened
1/4 c. diced red bell pepper
The day before roasting beef rib roast, heat oven to 400 degrees. Pierce potatoes several times with fork. Place potatoes on oven rack. Bake in 400 degrees oven 60 minutes or until cooked through and tender. Cut top 1/3 from potatoes; remove potato pulp from top to large bowl. Scoop potato pulp from bottoms, leaving 1/4 inch thick shell. Mash potato pulp. Season with salt and pepper. Add Horseradish and Chive Sauce, butter and 1/4 c. bell pepper, stir to combine.
Spoon potato mixture back into potato shells. Place on baking sheet. Cover and refrigerate overnight. Heat oven to 350 degrees. Remove potatoes from refrigerator. Bake in 350 degrees oven for 45 minutes or until heated through and lightly browned. Garnish with chives and 1 Tbsp. bell pepper, if desired.