Classic Prime Rib

Ingredients:

1 bone in rib eye roast from your favorite butcher (2 bones should serve 3-4 people, a four bone roast will serve 6-8 depending on how thick you like your prime rib!!)
1/4 cup of equal parts onion salt, seasoned salt and garlic powder

Directions
Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick that well on the fat side but, no worries
Pre heat oven as high as it will go (Usually 500 degrees F)
Put roast in a dutch oven preferabley on a small rack to lift it out of the juices. Place it bone side down, fat side up, put your meat thermometer well into the middle of the roast.
Cook the roast 5-6 minutes per pound
Don't open the oven door while it is cooking!
When the time is up, check the thermometer, if it is 140 degrees it is perfect medium rare prime rib.
If it is not at the temp yet pop it back in the oven at 375 degrees until it hits the 140 mark.
If you must cook it more, keep checking your meat thermometer at regular intervals until is is where you would like it. But don't over cook!
Let the roast cool for 15 minutes or so before slicing and enjoy with some of your favorite horseradish sauce!
you can use the drippings for Au jus.
Be sure to invite me over!

Balsamic Lemon Heirloom Salad

This is my most favorite salad. I found this recipe in the Raley's grocery store. Especially good when tomatoes are in season!

Prep time is 10 minutes

Salad Ingredients

4 large heirloom tomatoes ( I have also used red, yellow and orange, very pretty! I LOVE yellow tomatoes)

1 8 oz. ball of FRESH mozarella or, the smaller balls of fresh mozarella if you can find them.

Snipped fresh basil

Dressing Ingredients

1/4 cup light olive oil

1 1/2 tbsp eash of Balsamic vinegar and fesh lemon juice

1 tsp. of sugar

1/2 tsp of salt

Freshly ground pepper to taste

minced garlic optional

Directions

Slice tomatoes and cheese 1/4 inch thick and layer on a large platter. whisk together all the dressing ingrdients in a small bowl and drizzle over the salad. Top with the basil and serve.

Variation 1. you may layer whole basil leaves in salad instead of snipping

Variation 2. use can substitute some spinach for less of the basil taste, if preferred

Crab Soup

INGREDIENTS

1/2 Gallon whole milk (I have substituted 1 qt. half and half as well)

1/2 pound of butter

3/4 cup flour

1Tbs. sugar

2 cups chicken broth

1 1/2 lbs crabmeat

Lump crabmeat is the best...I have used canned and it is good. Drain well if you use canned crab meat

Salt and pepper to taste

dash of cinnamon and nutmeg (optional)

DIRECTIONS

in double boiler heat milk to steaming (careful! don't boil!)

Melt butter in medium saucepan and add flour stir until lightly browned

Add seasonings and sugar to butter mixture, mix well.

Transfer the butter mixture to soup pot

add broth and milk and mix well heat over medium heat and stir it often

Add crabmeat stir gently, turning heat to simmer for about 5 minutes.

Serve hot and enjoy!

great with some homemade bread and a good salad!