EASY PRIME

Prime rib Easy ENTREE

INGREDIENTS • 1 standing rib roast (about 1/2 pound per person) • Two sticks butter, softened • 1 tbsp. kosher salt • 2 tsp. black pepper • 2 tbsp. herbs de Provence • 1 bunch rosemary

DIRECTIONS 1. Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º. 2. Mix softened butter and herbs de Provence. Generously cover all sides of rib roast with salt and pepper, then coat with butter mixture, completely covering roast. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast. 3. Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.) 4. Remove roast from oven, cover with foil, and let rest 20 minutes. 5. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.

From Suzanne Fox's Kitchen

Sprouts with Bacon & Balsamic Glaze

INGREDIENTS • 1 Package Brussels Sprouts (sliced) • 4 strips bacon • 1/2 cup basalmic vinegar (plain is ok, strawberry is preferred)

DIRECTIONS 1. Cook bacon in saute pan until crispy. Remove bacon, set aside to cool.

2. In same pan, in bacon grease, saute brussels sprouts until tender. Add basal mic vinegar and saute until it thickens. Crumble bacon in pan with brussels sprouts. Continue to sauté and stir until done and glazed.

Cherry Ring Cake with Spring Flowers

INGREDIENTS:

CAKE: • 1 Box Duncan Heinz Butter Golden Cake Mix • 1 Box Vanilla Pudding Mix • 1 Jar Maraschino cherries without stems • 1/2 cup water • 1/4 cup of juice from the jar of cherries • 3 large eggs • 7 tablespoons softened butter

ICING: • 2 cups powdered sugar • 2 tbsp. margarine or butter, softened • 1 tsp. vanilla • 2 tbsp. milk or half-and-half • 2 tbsp. cherry juice from the maraschino cherry jar

INSTRUCTIONS:

STEP 1: Prep: Preheat oven to 350 degrees spray sides and bottom of a shallow ring or bundt pan with cooking spray. Chop one half cup of maraschino cherries. STEP 2: Mix: Blend cake mix, water, cherry juice, softened butter, pudding mix and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Fold in chopped cherries. Pour batter in pan and bake immediately. STEP 3: Bake: Bake 30 min. Cool cake on wire rack for 15 minutes. Remove cake from pan and cool completely before frosting. STEP 4: Make icing: Pour sugar into a medium bowl. Add margarine, vanilla, milk and cherry juice. Blend until smooth. Pour over cake. Garnish with edible flowers like pansies.