b; ■Lai 12- iu mi icasi Beef Rib Roast With Mustard-Pepper Rub and Horseradish Mashed Potatoes 'is the season tor celebration—and wonderful meals that are simple to prepare, sensational to eat. When two of America's favorites—beef and potatoes—are the menu stars, simply sensational is the result They taste great, they’re easy to cook — perfect partners, holiday or any day For a unique menu starter, serve Roasted Potato Crostim With Pesto Cheese, a creative combination of roasted potato slices topped with a savory mixture ot cream cheese, prepared pesto and colorful red peppers. A beef rib roast is the classic holiday entree It’s made even more delicious with a mustard-parsley-peppercom coating The meal wouldn’t be complete without fluffy mashed potatoes This classic side dish becomes a holiday dazzler with the simple addition of horseradish, garlic and green onions Remember, simple and sensational The holidays happen but once a year' MARVELOUS MASHED POTATOES Everslxtdy loves mashed potatoes' For fhiffiei potatoes, return drained, Looked potatoes to the pot and heat them briefly lodrs out For countrs-stslepotatoes, meish them with the shits on To mash potatoes, use a hand-held potato masher met, food mill 01 electric mixer Avoid the foodpnx essor which can make them gunims In a time crunch 9 Use com entente potato products, such as frozen, refrigerated or instant mashed potatoes 7n some oj the seasoning suggestions below • Olive Oil Mashed Potatoes —For a irmly flavor, try adding a little extra virgin olive oil in place of some of the butter • Pesto Swirled Potatoes—Spoon freshly made mashed potatoes into a large serving bowl Using a spoon, partially stir in prepared pesto to create a swirl design. • Cheddar Mashed Potatoes —Stir sour cream and shredded Cheddar cheese into hot mashed potatoes. • Balsamic Mashed Potatoes —Drizzle a little balsamic vinegar into your mashed potatoes for a little zip—a perfect match for a juicy beef steak! For more tips and recipes, visit www.potatohelp.com and www.beef.org/kttchen BEEF ROAST BASICS This holiday season, follow these ups to a perfect roast. What size beef roast? Call your meat retailer in advance and order the type and size holiday roast you need Plan 4 to 6 ounces ot cooked beef per serving for “holiday helpings” rather than the traditional 3-ounce cooked, trimmed portion (See roasting chart to determine size) How to select? Look for a bright cherry-red color If vacuum-packaged, the beef has a darker, more purplish red color, when exposed to air, it turns a bright red color. Beef should be firm to the touch, m cold packages without holes or tears. How to store? Store roasts unopened in the coldest part of the refrigerator, up to 3 to 4 days. For longer storage, freeze 6 to 12 months at O°F or colder, wrapped in heavy-duty aluminum foil or placed m freezer bags. Baffled by doneness? Cooking times are only a guide. Use a thermometer for accuracy. Carving tip. Let roasts stand IS to 20 minutes before carving; during standing the roast firms up making carving easier. Roasted Potato Crostini With Pesto Cheese Total preparation and cooking time- 35 minutes Makes 8 servings. 1-1/3 pounds potatoes (about 4 medium), unpeeled, 1/4 cup prepared basil pesto sauce cut into 1/2-inch thick slices 1/4 to 1/2 teaspoon red pepper sauce (optional) 1/2 teaspoon garlic salt, divided 3/4 cup (6 ounces) soft cieam cheese Snipped fresh chives 01 minced green onion 1 Heat oven to 400°F Spray baking sheet with nonstick cooking spray; arrange potatoes in single layer. Spray potatoes lightly with additional cooking spray, sprinkle with 1/4 teaspoon of the garlic salt 2. Roast in 400°F oven 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over and sprinkling with remaining 1/4 teaspoon garlic salt after 10 to 12 minutes. 3. Meanwhile combine cream cheese, pesto sauce and red pepper sauce, if desired, in small bowl. Pipe or spoon about 2 teaspoons cheese mixture onto each potato slice. Top with roasted peppers; sprinkle with chives. Cook's Tip: To prepare up to 1 day ahead, bake potatoes and prepare cheese mixture; cover and refrigerate separately. Before serving, heat potatoes in microwave oven. Assemble as directed above Horseradish Mashed Potatoes Total preparation and cooking time: 30 minutes Makes 8 servings (3/4-cup each). 2-3/4 pounds potatoes (about 8 medium), peeled, ~, cut into 1 -inch pieces 1 /4cu P (1/2 stlck > butter - cut mto P leces 4 cloves garlic, peeled, whole 3 t 0 4 tablespoons prepared horseradish 2 teaspoons salt, divided 3^ 4 teas P° on P 6 ?? 61 ” 1/2 to 3/4 cup heavy cream 1/4 cup chopped green onions or snipped chives 1. Bring 2 inches of water to a boil in large saucepan. Add potatoes, garlic and 1/2 teaspoon of the salt; return to a boil. Reduce heat to medium: cover and cook 12 minutes or until potatoes are tender. Dram. 2. Cook potatoes and garlic over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally. Remove from heat. Mash potatoes and garlic with electric hand mixer or manual potato masher until smooth. 3. Add 1/2 cup cream, butter, horseradish, 1-1/2 teaspoons salt, and pepper; stir until blended. Add additional cream, 1 tablespoon at a time, if necessary for desired consistency. Stir in green onions. Cook's Tip; Recipe may be doubled. Beef Rib Roast With Mustard-Pepper Rub Total preparation and cooking time; 2-3/4 to 3-1/2 hours Makes Bto 10 servings. 1 well-trimmed beef nb roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) 1/4 cup chopped fresh parsley 2 tablespoons Dijon-style mustard tablespoon mixed black, white, green and pink peppercorns or black peppercorns, cracked 2 large cloves garlic, minced 1 teaspoon salt 1. Heat oven to 350°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast 2. Place roast, tat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so lip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Rub: 3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into slices. »> — .ne- makes enough rub for a 6 to 8-pound roast. Tn' on other beef roasts, roasting as directed in thi 1-2-3 EASY HOLIDAY BEEF ROASTS There’s a beef roast to fit every size gathering and every so tip is centered in thickest part of roast, not resting in palate. The roasts below are popular holiday choices. fat or touching bone. Do not add water. Do not cover. To ensure a perfect roast, follow these three easy steps: 3. Roast according to chart. Transfqj roast to carving 1. Heat oven to temperature specified in chart. board; tent loosely with aluminum foil. Let stand 15 to 2. Place roast, fat-side up, on rack m shallow roasting pan 20 minutes. (Temperature will continue to rise 5° to Season as desired. Insert ovenproof meat thermometer 10°F to reach desired doneness.) BEEF CUT RIBEYE ROAST, small end Yields 3 (3-ounce) servings ol cooked, trimmed beet per pound RIB ROAST, chine bone removed Yields 2-1/2 (3-ounce) servings of cooked, trimmed beef per pound TENDERLOIN ROAST, well-trimmed Yields 4 (3-ounce) servings of cooked, trimmed beef per pound. ROUND TIP ROAST, cap off Yields 4 (3-ounce) servings of cooked, trimmed beef per pound EYE ROUND ROAST Yields 4 (3-ounce) servings of cooked, trimmed beef per pound, ■ Medium rare doneness = 145°F final meat temperature after standing time. ■ ■ Medium doneness = 160°F final meat temperature after standing time. ■ Oven Weight Temperature (pounds) (preheated) 3to 4 Medium Rare: 1-1/2 to 1-3/4 hours I35°F Medium 1-3/4 to 2 hours 150° F 350°F 4 to 6 Medium Rare I -3/4 to 2 hours Medium; 2to 2-1/2 hours 4to 6 Medium Rare; 1-3/4 to 2-1/4 hours 135°F (2 ribs) Medium: 2-1/4 to 2-3/4 hours 150°F 350°F 6 to 8 (2 to 4 ribs) 2 to 3 (center-cut) 425°F 4 to 5 (whole) 3to 4 Medium Rare; 1-3/4 to 2 hours 140°F Medium: 2-1/4 to 2-1/2 hours 155°F 325°F 4to 6 Medium Rare: 2to 2-1/2 hours Medium: 2-1/2 to 3 hours 325°F 2to 3 Medium Rare; 1-1/2 to 1-3/4 hours 135°F 1/4 cup finely chopped roasted red peppers Approx Total Cooking Time (based on meat removed directly from refrigerator) Medium Rare: 2-1/4 to 2-1/2 hours 135°F Medium: 2-3/4 to 3 hours 150°F Medium Rare 35 to 40 minutes Medium; 45 to 50 minutes Medium Rare: 50 to 60 minutes Medium; 60 to 70 minutes Remove roast from oven when internal temperature reaches: 135°F 150°F 135°F 150°F I35°F 150°F 140°F 155°F
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