Rib Roast with Horseradish Sauce

Prep time: 8 minutes Cook time: 1 hour, 45 minutes

Recipe Ingredients:

• 2 tsp. each thyme, marjoram and pepper
• 3 cloves garlic, chopped
• 1 (4-to-6-lb.) beef rib-eye roast (small end0
• 1/2 cup mayonnaise or light mayonnaise
• 3 to 4 tsp. prepared horseradish
• 1 tbsp. chopped chives
• 1 cup whipping cream
  

How to Cook:

1. Preheat oven to 350 degrees Fahrenheit. Stir ttogether thyme, marjoram, pepper and garlic. Rub over all sides of roast. Season with salt. Place roast on a rack in shallow roasting pan. Insert meat thermometer into thickest part of roast.
2. Roast for 1 3/4 to 2 1/4 hours or until thermometer registers 140 degrees Fahrenheit for medium-rare.
3. Remove roast from pan. Cover with foil and let stand 15 minutes before carving. Temperature will rise to 145 degrees Fahrenheit during standing.
4. Meanwhile, combine mayonnaise, horseradish and chives. Whip cream; fold into mayonnaise mixture. Chill until serving time. Serve with sliced roast

Per serving: 533 cal., 46g fat, 132mg chol., 135mg sodium, 1g carbo., 27g pro., 0g fiber

spicy glazed meatballs

Prep: 20 minutes Cook time: 40 minutes
Makes 24 meatballs (12 appetizer servings)

Recipe Ingredients:

• 24 refrigerated fully cooked meatballs*.
• 1 jar red plum jam (10-12 oz/1cup).
• 1/4 cup soy sauce.
• 2 tsp grated fresh gingerroot.
• 1/4 tsp red pepper flakes

How to Cook:

1. pre-heat oven to 350 degrees fahrenheit (176 celcius) and then place meatballs in 13x9x2-inch baking pan. cover and bake about 30 minutes or until heated through.
2. meanwhile, in a small saucepan, heat together jam, soy sauce, ginger, and pepper flakes. spoon sauce over meatballs, turning to coat evenly. return to oven and bake, uncovered, ten minutes more, spooning sauce over meatball occasionally, turn into serving dish.
3. spoon sauce over meatballs. serve immediately or keep warm in crockery slow cooker.

per serving: 150 cal; 7g fat, 22mg cohl; 628mg sodium 17g carbo; 5g pro; 1g fiber.

*notes: if substituting frozen meatballs, follow package directions for reheating. spoon sauce over meatball, and continue as above.

Recipe Note: Wash your hands with soap and water before and after preparing raw meat, poultry and seafood. use a clean food thermometer to make sure raw meat and poultry have been cooked to a safe internal temperature. Wash the food thermometer in hot, soapy water between uses.