Robyn's Recipes

Meal of the Week

The menu this week offers great elegance, but cooking with ease.  Set the table with your finest linens, complete with napkin rings, china, candlesticks, and crystal stemware... OR, just move the meal outside on your deck and invite your good friends.  Let this be the last hurrah before the weather turns cold.  Create an atmosphere that shows your personality.  Once evening settles, the stars come out, and you're relaxing, light several candles out there and the night will be most memorable.

Entree

Rib-Eye Roast Bathed In a Light Sauce

4-5 lb. rib-eye roast
1 teaspoon garlic powder
1 cup Dijon mustard
1/4 cup soy sauce
1/4 teaspoon ground pepper

For the sauce:

1/4 cup Dijon mustard
1 tablespoon soy sauce
1 cup beef bouillon (8 oz. boiled water with 4 beef bouillon cubes)
1/4 teaspoon pepper

To prepare the roast:

Make slices along top of roast, and sprinkle with the garlic powder.  Place the meat in a roasting pan.

Combine 1 cup of Dijon mustard with 1/4 cup soy sauce and spread mixture over the roast.  Top with 1/4 teaspoon pepper.
Let the roast sit at room temperature for three hours.

Later, turn oven to 350 degrees.  Roast the meat, covered, for about 2 hours.  Remove from oven and keep covered.

Prepare sauce:

In a small pan, combine 1/4 cup Dijon mustard, 1 tablespoon soy sauce, the beef stock,  and 1/4 teaspoon pepper.
Use a whisk to mix together.  Heat until good and hot.

Serve the sauce in a gravy boat at the side of the meat.

Makes approximately 6-8 servings.

Side Dishes

Broccoli Parmigiana

1 bunch fresh broccoli
1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon olive oil
3/4 cup grated Parmesan cheese

Rinse broccoli.  Split all large stems to decrease cooking time.  Place in saucepan with 1 inch water.  Bring to boil and cook for 5 minutes, uncovered.  Cover and cook for 5-10 minutes or until tender.  In a separate small saucepan, heat lemon juice, water, and olive oil.  Pour over the broccoli.  Sprinkle with Parmesan cheese.
Serve immediately.

Makes 6 servings.

Curried Rice

1 cup uncooked Uncle Ben's rice
2 tablespoons butter
1 tablespoon chopped onion
1/2 to 1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped pimiento-stuffed green olives OR 1/4 cup black olives

Cook rice as directed on package.
Melt margarine in a large skillet over medium heat.  Cook onion in margarine for about 2 minutes, stirring occasionally, until tender.  Stir in curry powder, salt and pepper.
Stir onion mixture into hot rice.  Sprinkle with olives.

Makes 4 servings, but can half the recipe or double the recipe if you need more.

Serve a fresh, crisp salad in a large bowl with your favorite dressing and a large loaf of fresh bread.

Dessert

This dessert is the perfect ending to this meal.  The last hurrah for strawberries is on just now, so give this a try while you can still get them... you won't be sorry!!

Strawberry Sundae Pie

1 9-inch pie crust, baked (use store bought to cut down on preparation time)
1 container Cool Whip
1 quart French vanilla ice cream
1 quart fresh strawberries, rinsed, cleaned and sliced in half
1/2 cup chopped walnuts

Bake the pie shell according to directions.  Let cool thoroughly. Fill the pie shell with the vanilla ice cream to form a layer as best you can, taking care not to break the crust.   Arrange the strawberries over the ice cream.
Frost with the Cool Whip and sprinkle with nuts.  Serve immediately.

Makes 8 servings.

 After Dinner Beverage Suggestion:   Matador
(Mix these delightful cocktails by the glass or by the pitcher.)

1 oz. Tequila
1-1/2 oz. Pineapple Juice
1/2 oz. Lime Juice

Fill mixing glass with ice.  Add tequila, pineapple juice and lime juice.  Shake.  Strain into a chilled cocktail glass.