Whole Beef Tenderloin
1 whole beef tenderloin,
2 teaspoons each: oregano, basil, thyme, and salt
1 teaspoon each: ground red pepper, black pepper, chili powder, and onion powder
Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin back toward middle and tie with kitchen twine. This is so the roast will cook more evenly. Combine all seasonings and rub over roast. Place roast on rack and place rack in roaster. Cover and roast at 400ºF for 11⁄2 hours before removing cover to check with meat thermometer. Cook to a minimum internal temperature of 140ºF for rare. Yield: 14 to 20 servings.
Blue Cheese Shrimp
4 ounces blue cheese, crumbled
8 ounces cream cheese, cut in cubes and at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1⁄3 cup white wine*
2 pounds shelled raw shrimp Cooked rice or pasta
In a medium mixing bowl combine the blue cheese, cream cheese, chives, parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a greased shallow
* You may substitute 1⁄4 cup gingerale + 1 tablespoon lemon juice for the wine.
Side Dishes
Seasoned Rice
8 cups regular or converted | 8 cups beef or chicken broth or bouillon |
white rice (uncooked) | 8 cups boiling water |
2 tablespoons dried minced onion | 1⁄2 cup butter or margarine, melted |
Remove insert pan from roaster oven. Preheat oven to 350ºF. Place all ingredients in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and bake at 350ºF for 11⁄2 hours. Makes 30 servings.
Baked Potatoes
10 pounds baking potatoes
Wash and scrub the potatoes. Pierce all the potatoes, several times. Stack in the roaster oven so that they are not touching the sides of the insert pan. Bake at 400ºF for 1 hour, or until done. Check for doneness by piercing with a fork.
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