On Fri 26 Dec 2008 12:58:34p, Dave Smith told us...

> 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.

Certainly couldn't go wrong with that combination, Dave. What was the
difference between the shortbread and the Scottish shortbread?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Friday, 12(XII)/26(XXVI)/08(MMVIII)
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Today is: Boxing Day (U.K.)
Countdown till New Year's Eve
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