Steven’s Prime Rib

Set out at room temperature for 1 HOUR.

Rub both ends with BUTTER.

Rub spice mix over entire surface:

· *1c coarse sea salt

· *1/3c garlic powder

· *1/4c onion powder

· *1/4c black pepper

· * 1t paprika (smoked is good)

Put on a rack in pan with the layer of fat up. Drape with foil because it splatters.

Bake at 450 for 15 minutes.

Reduce heat to 325 and cook at 15 minutes per pound or until 120-125 degrees. Remove from oven at allow to sit 20 minute before serving (continues to cook during this time).

Biscuits

Combine:
· 2c flour
· 4t baking powder
· 1/2t salt
· 1/2t cream of tarter
· 2T sugar (4T for shortcake)

Cut in:
· 1/2c margarine, butter or Crisco

Combine and stir into a ball:
· 2/3c milk or buttermilk
· 1/2t vanilla (2t for shortcake)
· (minced onion, grated cheese, basil)

Cut out and bake on insulated pan at 450º for 12-15 minutes. (To make ahead and freeze add one egg with milk. Cut out as usual then freeze. ) Bake at 425º 20 minutes on middle or top rack in over.

Chicken Chili

Saute 5 minutes
· 3T olive oil
· 1c onion
· 5 cloves garlic

Add and sauté 10 minutes
· 2 red peppers
· 4 jalapeños or Tabasco

Stir in and cook 5 minutes, stirring, then set aside,
· 1 1/2T chili powder
· 1 1/2t cumin
· 1t coriander
· pinch cinnamon
Brown until cooked through and add to above
· 3T olive oil
· 6 chicken breasts cut in 1" cubes

Add and simmer 15 minutes over medium head:
· 32oz (or 2-28oz) diced tomatoes and juice
· 1c black olives
· 1 (or 2) beer
· 1/2c Worcestershire

Serve with:
· Sour cream
· Grated cheese
· Chopped olives
· Green onions
· Diced avocado

Peanut Brittle

Peanut Broodle
2c sugar
1c light corn syrup
1c water
2c raw Spanish peanuts
1/2t salt
2T butter
2t baking soda

Check thermometer. Use 3-4 quart Revere Ware type pot. Prepare a well buttered jelly roll pan.

Heat sugar, syrup and water, over MED-HI heat, stirring until sugar dissolves. Add salt.

Continue to boil until 250 degrees, stir occassionally. When just starting to turn golden, add nuts.

Stirring constantly, continue to boil to 300 degrees (last 20 degrees goes fast). Should be golden throughout. Immediately remove from heat. and stir in butter and soda.

Pour onto prepared pan. Spread with spoon. Break up when cold. Makes about 1.5lbs.

Chocolate Fudge Sauce

This recipe has been passed down from father to son (or son-in-law). The boys make the special sauce and all the girls need to go is get out the ice cream!

Fudge Sauce
1/2 c butter
3 T baking cocoa
1 T canola oil
1/3 c evaporated milk
1/2 c cup sugar

Melt butter in sauce pan over medium-low heat. Add ingredients in order stirring to a smooth constancy after each addition. When all ingredients have been incorporated, and sauce is smooth and thick, it is ready to eat!

Frozen Mocha

Best if you have a Vita-Mix. Second best is probably a Kitchen Aid blender.

Mocha Loca
1 envelope sugar-free cocoa
1/4c non-fat powdered milk
1-2T sugar free Hershey's chocolate sauce
ice (about 1 1/2c)
water (1 cup plus more to reach desired consistency)

Makes two 16 oz servings.

Make Your Own Taco Seasoning

This recipe is so good I had a little panic attack when I thought I lost it!

Taco Seasoning
8T chili powder
6T cumin
6T paprika
4T onion powder
3 1/2T garlic powder
1t cayenne
up to 4T salt

Optional:
dry minced onion
dry crushed red pepper
dry minced garlic
oregano
cornstarch