Meat's

Holiday Beef Rib Eye Roast

Serving Size: 8

• 4 lb Beef rib eye roast
• 2 Cloves garlic--crushed
• 1 t Salt
• 1 t Cracked black pepper
• 1 t Dried thyme leaves

HOLIDAY CURRANT SAUCE

• 1 1/2 tsp Dry mustard--dissolved in
• 1 tsp water
• 1 Jar (12-oz) brown beef gravy
• 1/4 c Currant jelly

Heat oven to 350 F. Combine garlic, salt pepper
and thyme; press evenly into surface of roast.
Place roast on rack in shallow roasting pan.
Insert meat thermometer so bulb is centered in
thickest part. Do not add water or cover. Roast
18 to 22 minutes per pound for rare to medium.
Remove roast from oven when meat thermometer
registers 135 F for rare, 155 F for medium. Let
stand 15 minutes before carving. (The
temperature will continue to rise to 140 F for
rare, 160 F for medium.)
In a small saucepan, combine sauce ingredients.
Cook over medium heat 5 minutes or until bubbly,
stirring occasionally. Carve roast into slices;
serve with sauce.

Source: Family Circle Magazine Nov 2/93

From the collection of Karen Deck

Very Good Recipe : ))

Hungarian Chicken Stew

• 1 broiler-fryer chicken, cut in
  serving pieces
  
• 1/2 cauliflower, separated into
  flowerets
  
• 2 potatoes (med.), pared and cubed
• 2 carrots, pared and sliced
• 1/2 eggplant, unpared, cubed
• 1 red or green pepper, sliced into
  strips
  
• 2 onions (med.), sliced
• 2 celery ribs, cut into 1 inch
  diagonal slices
  
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (16 oz.) can tomatoes
• 2 cloves garlic, minced
• 1 1/2 c. chicken broth or bouillon
• 1 tbsp. dried dill weed

Place chicken and vegetables in 4 quart
casserole. Sprinkle with salt and pepper.
Add tomatoes and tomato liquid. Add garlic
to chicken broth and pour over ingredients
in casserole. Sprinkle with dill. Cover
tightly and bake in 350 degree oven 2 hours,
stirring after 1 hour. May also be cooked
in crockpot, layering vegetables and chicken,
on low for approximately 9-10 hours.

Serves 4.