We always have prime rib for Christmas and that’s no different this year. We have used many recipes over the years. I think we used Paula Deen’s recipe the first year and it was delicious. But the recipe is kind of scary because you have to cook it at 500 degrees for one hour and then turn off the oven and leave it in there for two hours without opening the oven door. We didn’t do that the next time.
And it doesn’t really matter which recipe you use. As long as you don’t overcook it, it’ll turn out delicious.
There are a million recipes online. You do need to know the weight of your prime rib because most of the recipes tell you how long to cook it depending on how much it weighs.
I’ve had mine in the freezer for a while and I noticed the other day that the package didn’t tell the weight. But no worries. Marlis weighed it for me at the post office. Gotta love small town life!
Some call for lots of flavored butter to be rubbed all over it. Others just call for salt and pepper. I’m not including one here because if you do a search online you’ll find one that sounds good to you. I’m not sure which recipe I’ll use this year.
I have decided to make a sautéed mushroom side dish. Can’t go wrong with that unless you don’t like them. I’m fairly certain everyone in my family likes mushrooms.
I’ll add a green side veggie and be done.
This sautéed mushroom recipe sounds good and easy. I’d probably substitute the dry sherry with chicken stock because it’s not something we keep around the house.
Sauteed Mushrooms
2 pounds mushrooms, halved
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, minced
1-1/2 tbsp fresh thyme leaves
3/4 cup dry sherry
Salt and pepper
Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms. Stir to coat in oil and butter.
Allow the mushrooms to sear for five minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. Be sure to scrape up any browned bits from the bottom of your skillet. Those bits are very flavorful. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan. —kwc—
Eldon Ball, my elementary school principal, came in the office with a bag of persimmons he grew. I don’t think I’ve ever eaten them or cooked with them. Luckily for me he came in with a plate of Persimmon Cookies the other day and luckily for you he gave me the recipe because they were very good! Kind of like a soft spice cookie. He placed a pecan half of each cookie pretty side up.
Persimmon Cookies
1 cup persimmon pulp
1 tsp baking soda
1 cup sugar
1/2 cup shortening (part butter or margarine)
1 egg, beaten
2 cups flour
1 tsp cinnamon 1/4 tsp cloves
1/4 tsp cloves
3/4 tsp nutmeg 1/2 tsp salt
1/2 tsp salt
1 cup chopped nuts
1 cup raisins
Beat persimmon pulp, baking soda, sugar and shortening thoroughly until creamy. Add the egg and flour sifted with the spices. Add raisins and nuts. Drop by the spoonful onto a greased baking sheet. Bake at 375 for 12 to 15 minutes. Makes about three dozen moist and chewy cookies.
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