Gloria P wrote:
>
> After reading all the rib roast cooking methods, I was prepared.
> I cooked an 8 lb. roast at 500deg. for a half hour, then lowered the
> heat to 325 until the roast reached 130 deg. I took it out,
> put in the Yorkshire pudding, and tented the roast till everything was
> done. It was perfect.
>
> I provided wine, cheese, smoked salmon and raw veg while folks were
> waiting.
>
> We sat down to:
>
> rib roast, gravy
> sauteed mushrooms
> Yorkshire pudding
> green and yellow string beans
> mashed potatoes
> mashed sweet potatoes
> assorted olives
> salad: mixed baby greens, chopped pear, pomegranate seeds,
> candied pecans, with blush wine dressing
> shiraz
>
> Dessert was a "bought" deli tiramisu, coffee and cordials
>
> It was a delicious meal, even our 7 yr. old grandson thought so.
>


Ours started off with appetizers that my sister in law's mother brought;
spanokapita, cranberry cream cheese pinwheels and a cheese ball. I
roasted a stuffed turkey, gravy, mashed potatoes, carrots an spinach
salad. SiL had offered to bring a broccoli salad but forgot. Her mother
also brought a wonderful Christmas pudding and caramel sauce, and we had
lots of shortbread, Scottish shortbread, mincemeat tarts and brownies.