Northwest NEWS

December 11, 2000

Home & Garden

Classic Prime Rib Roast with Yorkshire Pudding

  6 to 8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed
   6 large cloves garlic, crushed
   1-1/2 tsp. dried thyme leaves
   1 c. milk
   2 eggs
   2 Tbsp. butter, melted
   1 c. all-purpose flour
   2 Tbsp. snipped fresh chives
   1/4 tsp. dried thyme leaves
   Heat oven to 350 degrees. Combine seasoning ingredients plus 1 tsp. black pepper. Press evenly into surface of beef roast.
   Roast in 350-degree oven approximately 2-1/4 to 2-1/2 hours for medium rare, 2-3/4 to 3 hours for medium
   Meanwhile combine flour, chives, thyme and 1/4 tsp. salt. In second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth.
   Refrigerate up to 1 hour, if desired.) Spoon 1/2 tsp. melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.
   Remove roast when the thermometer registers 135 for medium rare, 150 for medium. Tent and let stand as directed in Four Easy Steps.
   Immediately after removing roast, increase oven temperature to 450 degrees. Fill each muffin cup halfway with batter.
   Bake pudding in 450-degree oven 15 to 18 minutes or until puffed and golden. Carve roast into slices; season with salt.
   Serve immediately with puddings.
   Plum Glazed Spiral Sliced Ham
   Spiral sliced half ham or smoked bone-in portion or
   half ham (6 to 8 lbs.)
   1/2 c. red plum jelly or preserves
   2 Tbsp. bottled prepared horseradish, drained
   Heat oven to 225. Place ham, cut side down in a foil lined shallow roasting pan; cover with foil. Bake for 1-1/2 hours.
   Combine plum jelly and horseradish; mix well. Remove ham from oven; remove foil from ham.
   Increase oven temperature to 350. Spread jelly mixture evenly over surface of ham. Return ham to oven and bake for 30 to 45 minutes or until internal temperature of ham reaches 135 degrees on an internal quick reading thermometer.
   Transfer ham to a carving board; cut around center bone with knife to free as many slices from the bone as desired.
   Makes 12 Servings.
   Roast Duckling With Apple-Walnut Stuffing
   1 5-lb. duckling
   1/4 c. butter or margarine
   1-1/2 c. celery, diced
   2 c. cooking apples, peeled, chopped
   2 c. 1/2-inch bread cubes
   1/2 c. chopped walnuts
   2 Tbsp. brown sugar
   1/4 tsp. salt
   Thaw duckling in refrigerator. Remove bag. Remove neck and giblets from body cavity of duckling. Rinse duckling under cold water. Season with salt, pepper and paprika.
   In medium skillet, over medium heat, melt butter. Add celery; sauté 3 to 4 minutes, until tender not brown. Add apples, bread cubes, walnuts, brown sugar and salt; toss gently to mix.
   Fill neck and body cavities of duckling loosely with the stuffing. Cover opening of body cavity with aluminum foil.
   Roast uncovered, breast up, on rack in roasting pan for 30 minutes per pound in preheated 350-degree oven.
   Internal temperature will reach 185 degrees when measured at the thigh joint. The legs will move freely and juices run clear when the duckling is done. Stuffing may be cooked in a separate baking dish during the last 45 minutes of roasting.
   Stuffing Variations:
   € Wild rice, sliced mushrooms, chopped water chestnuts.
   € Dried bread cubes mixed with celery, onions and cooked sausage with herbs.
   € Dried bread cubes mixed with celery, onion, crumbled cornbread, sage-pan drippings, duck stock or broth.
   Makes 4 servings.
   Roasted Turkey
   12-16 pound turkey, defrosted
   2 tsp. each: salt, garlic powder, and paprika.
   Roasting pan and rack, coated with non-stick spray.
   Preheat oven to 350 degrees. Rinse bird inside and out with cold water. Drain on towels. Set rack in roasting pan.
   Place turkey on rack, breast side down. Sprinkle 1 tsp. of each seasoning. Turn breast side up on rack. Sprinkle remaining seasonings.
   Stuff breast with stuffing (See Below). Truss with small skewers. Insert meat thermometer in thickest part of drumstick. Place turkey in oven. Roast 4 to 5 hours, basting every half hour. Turkey is done when thermometer registers 185 degrees and when juices run clear as knife is inserted in drumstick joint. Let rest on counter for 20 minutes. Remove skewers and carve.
   Makes 10-15 servings.
   English Muffin and Rice Stuffing
   10 English muffins, split and cut into 1/2 inch cubes
   1 package (6.0 ounces) long grain and wild rice mix, original recipe
   1/2 c. (1 stick) butter or margarine
   1-1/2 c. chopped onion
   1-1/2 c. chopped celery
   1 Tbsp. poultry seasoning
   2 c. chicken broth
   Heat oven to 350 degrees. To toast English muffin cubes, place in large shallow baking pan and bake 20 to 30 minutes or until light golden brown, stirring several times. Set aside. Cook rice mix according to package directions, omitting butter. Set aside.
   Melt butter in large skillet over medium heat. Add onion and celery; cook and stir 10 minutes or until tender. Stir in poultry seasonings. In large bowl, combine toasted cubes, cooked rice and vegetable mixture. Add broth and toss together.
   Place stuffing in large casserole or baking dish and bake covered in 350-degree oven 50 to 60 minutes or until hot. When using to stuff the turkey, stuff neck and body cavities just before cooking and roast turkey at 325 degrees. When checking for stuffing in turkey for doneness, stuffing temperature should read 160 degrees in the center.
   Salmon with Vegetables in Dill Sauce
   Fresh salmon filets (2-lbs. total)
   Dill Sauce:
   2 Tbsp. melted butter
   2 Tbsp. flour
   1 c. milk
   1 Tbsp. grated onion
   2 tsp. lemon juice
   1/4 tsp. dill
   1 package (16 oz.) baby peas
   Place filets in greased 9 x 13 inch baking pan. Bake in preheated 400-degree oven for 15 to 20 minutes or until fish flakes easily with fork.
   For dill sauce: In small saucepan, heat butter; add flour and whisk until smooth. Add milk, stirring constantly until mixture is thick and smooth. Stir in onion, lemon juice, dill and vegetables. Transfer salmon to larger platter and top with sauce.
   Makes 6 servings.