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Publix SHOPPING LIST (2) A(ALL)-12/14/06 Hrimjyour family hack to the table. 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 fll PI. 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 mast. 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 lOg; CHOL 25mg; SODIUM 420 mg; CARB 15g; FIBER Ig, 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 410 mg; CARB Bg, FIBER 3g; PROTEIN Ig. 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.