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A(ALL)-12/14/06
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Cooking Sequence
• Prepare roast and begin to bake - 2 hours, 20 minutes
• 25 minutes before serving roast, prepare potatoes
and vegetables; serve - 25 minutes
Serves 8
Meal Time - 2 hours, 45 minutes
Suggested Items:
Bookbinder's Creamy Horseradish Sauce, dinner
rolls, Bakery Gourmet Apple Raisin Walnut Pie,
Glad Press 'n Seal Plastic Wrap
Wine Suggestion:
A rich, full-bodied red wine such as J. Lohr Merlot,
which has aromas of dark cherries and plum with a toasty
oak finish.
Standing Rib Roast
Pam Olive Oil Cooking Spray
8 celery ribs (rinsed)
1 (3-4 rib) Publix Beef Standing Rib Roast (4 1/2 lbs)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
1/4 cup frozen diced onions
2 teaspoons chopped garlic
1 (14-ounce) can lower-sodium beef broth
16 ounces fresh whole mushrooms (rinsed)
Gorgonzola Potatoes
3/4 cup Treasure Cave Crumbled Gorgonzola Cheese
1 cup half-and-half
1/2 teaspoon salt
2 tablespoons flour
2 tablespoons garlic butter
1 (20-ounce) package refrigerated homestyle
sliced potatoes
1/4 cup French's French-Fried Onions
1/8 teaspoon pepper
Vegetable Saute
2 (8.5-ounce) bags Birds Eye Herb Garden Baby
Broccoli and Cauliflower
1 (12-ounce) jar Mancini Fried Peppers With Onions
1/2 teaspoon salt
1/8 teaspoon pepper
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix
Visit www.publix.com/aprons for more Apron’s® recipes.
©2006 Publix Super Markets, Inc.
Standing Rib Roast, Gorgonzola Potatoes, and
Vegetable Saute
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1 Preheat oven to 325” F. Coat 9- x 13-inch baking dish with
cooking spray.
2 Cut celery into 7-inch ribs. Lay across center of dish; place
roast on top (wash hands). Sprinkle with salt, pepper, onions,
and garlic.
3 Add broth and mushrooms around roast. Bake 2 1/2 hours
or until internal temperature reaches 145" F (medium-rare)
up to 170" F (well-done). Use a meat thermometer to
accurately ensure doneness. Let stand 10-15 minutes before
slicing. Serve.
CALORIES (per 1/8 recipe) 600 kcal; FAT 47g; CHOL 135 mg;
SODIUM 830 mg; CARB 4g; FIBER 1g; PROTEIN 38g;
VIT A 4%; VIT C 4%, CALC 4%, IRON 25%
1 Combine in microwave-safe bowl, cheese, half-and-half, salt,
and flour. Add butter and microwave on HIGH 2 minutes or
until hot.
2 Stir in remaining ingredients. Cover and microwave on HIGH
10 minutes, stirring once or until potatoes are tender. Serve.
Note; For an elegant finish, place in oven-proof serving dish,
top with more French-fried onions, and broil 3-5 minutes or
until golden.
CALORIES (per 1/8 recipe) 170 kcal; FAT 10g; CHOL 25mg;
SODIUM 420 mg, CARB 15g; FIBER 1 g; PROTEIN Sg;
VIT A 6%; VIT C 0%; CALC 8%; IRON 2%
1 Preheat large saute pan on medium-high 2-3 minutes. Place
all ingredients in pan. Cook 2-3 minutes, stirring occasionally,
until blended.
2 Reduce heat to medium-low; cover and simmer 5-7 minutes,
stirring occasionally, or until tender. Serve.
CALORIES (per 1/8 recipe) 60kcal; FAT 2g; CHOL Omg,
SODIUM 41 Omg; CARB Bg, FIBER 3g, PROTEIN 1g;
VIT A 20%, VIT C 110%. CALC 2%, IRON 2%
Shortcuts and Tips
When cooking a roast, a meat thermometer is a valuable tool that can make
the difference between a dinner disaster and a memorable meal.