RECIPE: Foolproof Standing Rib Roast
1 (5 -6 Lb.) Standing Rib Roast
1 Tablespoon House Seasoning, Recipe Follows
Allow roast to stand at room temperature for at least 1 hour.

House Seasoning:
1 Cup Salt (I used sea salt )
1/4 Cup Black Pepper (A coarse pepper is the best )
1/4 Cup garlic powder (I also used _ cup of onion powder)
Mix ingredients together and store in an airtight container for up to 6 months.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F. and reheat the roast for 30 minutes. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Serves: 6 - 8
RECIPE: Chicken and Tomato Rice Bake
1/4 of 26 oz. Jar Dei Fratelli Homestyle Pasta Sauce
1 Cup Water
1 Can (4 oz. ) Sliced Mushrooms, Drained
1 Pound Smoked chicken, Shredded
2⁄3 Cup Rice, Uncooked
1/2 Cup Green Bell Pepper, Diced
1/2 Cup Onion, diced
1 Can (2.8 oz. ) French Fried Onions, Divided

Preheat oven to 375 degrees. Grease a 12 x 8-inch baking dish. Combine sauce, water and mushrooms in medium bowl. Combine rice, bell pepper, onion and 1⁄2 the fried onions. Transfer to prepared baking dish. Top with chicken.

Pour sauce mixture over chicken; cover. Bake for 45 minutes or until rice is tender. Top with remaining fried onions; continue baking for 5 minutes or until fried onions are golden brown.
RECIPE: BBQ Pork Tenderloin & Vegetable Rice
4 Ears Corn on the Cob, (husks and silk removed)
1 Large Red Pepper, Quartered, Seeded
1/3 Cup Original Barbecue Sauce, Divided
2 Cups Hot Cooked Long-grain Brown Rice

Heat greased grill to medium-high heat. Grill meat, corn and peppers 12 to 15 mins. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min. Remove meat from grill; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice. Spoon remaining sauce over meat. Serve with rice mixture.

When cooking the entire meal on the grill, plan ahead so that fast-cooking foods are added to the grill last. It's okay if the meat is done before the other foods. Just place it on a clean platter, then cover with foil and let it stand up to 10 min. or until the other grilled foods are done. Standing allows the meat juices to be absorbed into the meat, resulting in better flavor.
RECIPE: Cornish Game Hens on Wild Rice
4 Cornish Hen’s
1 Package Onion Soup Mix
1 Can Cream of Mushroom Soup
1 8-oz. Package of Vigo Long Grain White Rice

Combine the onion soup mix with cream of mushroom soup. In the bottom of Dutch oven/casserole dish, empty the packages of rice. Add the amount of water recommended on the rice boxes. Coat the game hens with the soup mixture. Place the hens in the Dutch oven/casserole dish. Pour any leftover soup mixture over the hens. Add carrots. Place the lid on the Dutch oven/casserole dish. Bake at 350 degrees for one hour or until hens reach 165 degrees.
RECIPE: Crockpot Chuck Roast
1 Pkg. Knorr's Onion Soup Mix
1 Can Beef Broth
1 Can Campbell's Cream of Mushroom Soup
1 Medium-sized Chuck Roast

In the morning, before leaving for work, or at night before going to bed, put all ingredients into the crockpot and cook on LOW for approximately 6-8 hours.

The beef will fall apart when finished.

Serve over cooked and buttered egg noodles.

EXCELLENT!
RECIPE: Beef Roulade
6 Thin Bottom Round Steak
1 Large Onion, Sliced
6 Strips Bacon
6 Spears of Dill Pickle
1 Tbsp. Fresh Garlic
Dijon Mustard (Kowalski Polish Mustard)

Lay out sliced steak spread Dijon mustard. In center of each steak place one slice of onion and pickle spear. Roll up steaks and wrap the bacon around the beef and secure with a toothpick. Sauté rolls with garlic until lightly browned. Place in a baking dish with brown gravy cover and bake for 1 hour.

Serves: 2-4