CMT News

CHRISTMAS MEAL:

Rib Primal
Potato Salad
Baby Lima Beans
Almond Joy Cake


RIB PRIMAL
salt & freshly ground pepper
Remove rib from refrigerator 3 hours before cooking.Roast should be room temp. Insert a meat thermometer into thickest part of roast making sure it doesn't touch bone. Place roast fat side up, rib side down in a roasting pan.
Preheat oven 500, place roast in oven. After 15 minutes reduce the heat to 325. Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Total cooking time for medium rare is 2 hours, 16 minutes (if I figured it right).

POTATO SALAD
5 cups diced cooked potatoes
1 t minced onion
1/4 cup pickle relish
1 1/2 t salt
1/2 t pepper
3 boiled eggs
1 t sugar
Toss potatoes, onions, pickle relish, salt and pepper. Add diced egg whites and sugar.
Dressing:
Mash 3 egg yolks, 1 1/4 cup sour cream, 3/4 cup Hellman's mayo,
1/4 cup vinegar, 1 T sugar and 1 t mustard. Add dressing to potatoes. Refrigerate until serving.

BABY LIMA BEANS (aka butterbeans)
2 packages frozen baby lima beans
8 oz non-smoked salt pork or fat back
1 t salt
1 t sugar
2 T butter
Cover beans with water in a saucepan. Add pork. Bring to a boil on high heat. Reduce heat to medium. Add salt, sugar and butter. Place lid on pot, cook for about an hour until tender. Check often to be sure beans don't boil dry. Add hot water only if needed.

ALMOND JOY CAKE
1 box German chocolate cake mix
1small instant chocolate pudding mix
3 eggs
1 1/2 cups milk
1 cup oil
Mix two minutes. Pour into 9 x 13 greased and floured dish. Bake in 350 preheated oven for 35 - 40 minutes. Cool before frosting.
Filling:
1 (5 oz) can Carnation milk
1 (7 1/2 oz) jar marshmallow cream
1 cup granulated sugar
2 cans coconut
Heat milk, marshmallow cream and sugar until sugar dissolves;
stir in the coconut and pour the mixture over the cake.
FROSTNG:
3 T baking cocoa
1/2 cup (1 stick) butter
6 T milk
1 (1 lb.) package confectioner sugar
1 cup toasted whole almonds
1 t vanilla
Bring cocoa, butter and milk to a boil; pour mixture over confectioners sugar in a bowl and stir until smooth. Add almonds and vanilla and spread over the filling. Refrigerate cake. Serve in small pieces.
And a can of pickled beets for color and taste with other foods.