Christmas Foods - Seasons Greetings!

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry red wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500ºF. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350ºF and continue roasting 1 ½ hours or until meat thermometer reaches 130ºF (rare) or 150ºF (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400ºF.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• 6 tbs. all purpose flour, divided
• 1 tsp. celery salt
• 1 tsp. dried marjoram leaves
• ½ tsp. dried summer savoury leaves
• 1/8 tsp. pepper
• 3 ½ to 4 lb. beef chuck roast
• ¼ cup oil
• 1 medium onion, thinly sliced
• ½ cup water
• 1 cans (8 oz.) tomato sauce
• 2 tsp. instant beef bouillon granules
• 4 medium carrots cut into 3 inch pieces
• 4 medium potatoes, quartered
• ¼ cup cold water

Mix 4 tablespoons flour, celery salt, marjoram leaves, summer savoury and pepper in a shallow baking dish. Coat the roast evenly with flour mixture. Heat oil in Dutch oven. Add roast and any remaining flour mixture. Brown over medium high heat. Add onion, ½ cup water, and tomato sauce and bouillon graduals. Cover. Reduce heat. Simmer for about 2 hours. Add carrots and potatoes; recover. Simmer for about 1 hour, or until vegetables are tender. Transfer roast and vegetables to serving platter, reserving cooking liquid in Dutch oven.

Place ¼ cup cold water in 1 cup measure or small bowl. Mix in remaining 2 tbsp. flour. Stir into reserved cooking liquid. Cook over medium high heat, stirring constantly, until thickened and bubbly. Serve with beef and vegetables.

• Freshly ground black pepper to taste
• 1 tbsp. dark soy sauce
• 1½ tbsp. Kitchen Bouquet
• 1 tbsp. dry Colman’s mustard
• 1 8 to 9lb. beef rib roast. Bone in
• 1 cup peeled and sliced (1/8 inch thick) yellow onion

Rub the seasonings on the roast in the order listed. Pack the sliced onion on the roast. Place the roast on the rack in a roasting pan. Roast in a preheated 450ºF oven for 20 minutes. Reduce the oven temperature to 325ºF and roast 1 hour more. Reduce the oven again to 300 and roast about 1 hour more, or until the beef registers 115ºF for rare in the center when tested with a meat thermometer. Remove from the oven and allow to stand 15 minutes in a warm place. Slice and serve immediately.

• 1 4 lb. beef brisket
• Salt and freshly ground black pepper to taste
• 2 medium yellow onions, peeled and chopped coarse
• 2 ribs celery, chopped coarse
• ¼ cup chopped fresh parsley
• 3 cups beef stock
• Juice of 1 lemon
• 3 whole cloves
• 1½ inch piece cinnamon stick or ½ tsp. ground cinnamon
• 2½ lbs. sweet potatoes, peeled and quartered
• 5 medium carrots, peeled and cut into 2 inch pieces
• 1 12 oz. box of pitted prunes
• 1 tbsp. honey
• 2 tbsp. distilled white vinegar

Season the brisket lightly with salt and pepper. Place the meat on a rack in a large roasting pan. Brown the beef, fatty side up, in a preheated 475ºF oven for 25 minutes. Remove the meat on the rack and set aside. Add the onions, celery, and parsley to the roasting pan. Place the browned brisket on top of the vegetables, without the roasting rack. Add the beef stock, lemon juice, cloves, and cinnamon stick. Cover the pan with a lid or aluminium foil. Reduce the oven temperature to 300ºF and bake the brisket for 2 hours and 15 minutes. Remove the pan from the oven and add the sweet potatoes, carrots, and the prunes. Mix the honey with the vinegar and pour over the meat. Return the pan to the oven and bake, covered, for 1 hour and 15 minutes more. Season with salt and pepper to taste. Slice the meat and serve with the vegetables and sauce that has formed in the pan.