Sunday Dinner: A Savory, Seasoned Rib Roast

 Main dish: Seasoned Rib Roast

1-1/2 teaspoons lemon-pepper
1-1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1 boneless beef rib roast (3 to 4 pounds) 

 1. In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow pan.

2. Bake uncovered at 350 degrees for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145 degrees, for medium 160 degrees, well-done 170 degrees)

3. Remove to a warm serving platter. Let stand for 10-15 minutes before carving.

Yield: 6-8 servings

Side dish: Delmonico Potatoes

9 medium potatoes, unpeeled
1 cup milk
1 cup heavy whipping cream 
1-1/2 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 pounds shredded sharp cheddar cheese

 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight.

2. Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted.

3. Place potatoes into a greased 13x9” baking dish. Pour cheese over potatoes. Bake at 325 degrees for 50-55 minutes or until heated through. 

Yield: 12-16 servings

Dessert: Swedish Spritz Cookies

1 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups flour
1 teaspoon baking powder 

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture.

2. Using a cookie press fitted with a disk of your choice, press dough into desired shapes 1” apart onto ungreased baking sheets. Bake at 375 degrees for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool.

Yield: 5 dozen

— Originally printed in The Taste of Home Cookbook

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