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pound butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
teaspoon baking soda
Pinch salt
1 cup quick cooking oats
1 cup pecan pieces

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks. nbsp


Herb-Crusted Beef Rib Roast

with Creamy Horseradish and Chive Sauceand Horseradish-Stuffed Potatoes

An elegant beef rib roast is a most memorable main dish choice. The presentation is stunning and it's delicious, but it's also the easiest entree to prepare because roasting is such a simple cooking process. And carving Herb-Crusted Beef Rib Roast at the dinner table adds extra flair to the occasion.

Horseradish is the classic accompaniment for beef and Creamy Horseradish & Chive Sauce is extra special. Prepared horseradish is paired with tangy sour cream and chives, and the sauce does double duty. Part of it is reserved to serve with the meal, and the remainder goes into Horseradish-Stuffed Potatoes. For extra convenience, the stuffed potatoes are prepared a day in advance and refrigerated. While the rib roast cooks, the potatoes finish baking. A simple accompaniment of steamed tiny green beans adds just the right touch of holiday color to the plate.nbsp

For the rib roast, the total preparation and cooking time is 2¾ to 3½ hours for a 6- to 8-pound well-trimmed beef rib roast (2 to 4 ribs) small end, chine (back) bone removed


2 tablespoons minced fresh parsley

1 tablespoon dried thyme leaves

1 tablespoon vegetable oil

2 teaspoons cracked black pepper

4 cloves garlic, crushed

Heat oven to 350. 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 in 350 oven approx. 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 1350 for medium rare, 1500 for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (The temperature will continue to rise to 1450 for medium rare, 1600 for medium.)

Carve roast into slices; season with salt, as desired.

Makes approx. 8 servings (serving size: 6 ounces cooked, trimmed beef).


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