Wednesday, December 26, 2007

Christmas Dinner

Roast Tenderloin of Beef
Makes about 8 servings

This luxury cut of beef deserves VIP treatment. Here it's brushed with a store-bought browning sauce to give it deep color, and an herb blend to intensify the flavors.
1 Tbsp olive or canola oil
2 tsp browning sauce
1 3/4 lbs beef tenderloin, trimmed
1 teaspoon crumbled dried rosemary
1 teaspoon thyme leaves
1 large garlic clove, minced
1 tsp dried tarragon leaves
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup water

Preheat the oven to 400 degrees F. Stir together the oil and browning sauce in a small bowl; brush all over the meat. Combine the herbs, garlic, salt and pepper in another small bowl and rub the mixture all over the meat.
Place the meat on a rack in a roasting pan. Pour th ewater into the bottom of the pan. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 125 degrees F (rare), 130 degrees F (medium rare), or 135 degrees F (well done), 15 -25 minutes. Cover loosely with foil and let stand 15 minutes before slicing.

Per serving (3 oz), 174 cal, 9 g fat, 3 g sat fat, 0 g trans fat, 57 mg chol, 203 mg sod, 1 g carb, 0 g fib, 21 g prot, 14 mg calc. POINTS: 4

Oven Roasted Potatoes with Rosemary: Slice 2 lbs Yukon Gold potatoes into 1-inch chunks. Drizzle with 1 Tbsp olive oil and 1/2 tsp each crumbled rosemary, salt and pepper. Spread on a shallow baking sheet and roast at 375 degrees F until tender, about 45 minutes.
Per Serving (3/4 cup) : 2 POINTS

Green Beans with Pickled Onions: Combine 1/4 c red-wine vinegar, 1 1/2 Tbsp sugar, and 1 minced garlic clove in a zip-close plastic bag; add 2 small red onions, thinly sliced, and marinate 2 hours. Steam 2 lbs green beans until tender-crisp. Cover with onions and their juice; let stand 15 minutes before serving.
Per serving (1/2 cup): 0 POINTS

White Lily "Light" Biscuits

Prep Time: 10 min
Cook Time: 12 min
Makes: 6 servings

2 cups White Lily® Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening, or butter or lard
2/3 to 3/4 cups milk or buttermilk

Preheat oven to 500 degrees.
Place White Lily Self-Rising Flour in mixing bowl.
With pastry blender or fork or fingertips, cut in shortening until mixture resembles coarse crumbs.
Blend in just enough milk with fork until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead gently by folding the dough 2 to 3 times.
Roll out dough to 1/2 inch thick.
Cut with 2-inch floured biscuit cutter (or other size as desired), dipping cutter into flour between cuts
Press cutter straight down without twisting for straight-sided biscuits.
Place on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
Bake 8 to 10 minutes or until golden brown.

Colonial Gingerbread

2 C All-purpose Flour
1 C Molasses
3/4 C Buttermilk
1/2 C Sugar
1/2 C Butter -- softened
1 Egg
1 Tsp Baking Soda
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1/2 Tsp Salt
Confectioner's Sugar -- for topping

Preheat oven to 325F.
Grease and flour 9" x 9" x 2" baking pan.
Into large bowl measure all ingredients except Confectioner's sugar; mix at low speed and beat until blended, constantly scraping bowl with rubber
spatula. Increase speed to medium and continue beating 3 minutes, occasionally scraping bowl.
Pour batter into pan and bake 1 hour or until toothpick comes out clean.
Cool completely on wire rack.

No comments: