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Newspaper
Sun Journal
Location
New Bern, North Carolina, United States of America
Date
Nov 23, 1994
Page
18
A brief guide to selecting and preparing holiday roasts beef veal and lamb. It explains color and texture cues for beef veal and lamb roasts how to choose lean cuts whether to buy bone in or boneless how to store defrost and portions per roast and recommends ordering roasts a week ahead from retailers.
Simple holiday entree ready to please everyone with a straightforward coat of grainy mustard bread crumb and thyme. Two 6 rib lamb roasts are prepared with Dijon mustards and thyme crumbs then roasted at 375 F until 140 to 155 F for medium rare to medium.
Roasts need a shallow pan a rack and a thermometer. Season with garlic basil thyme or lemon pepper and rosemary. Cook beef lamb medium to well and veal medium. allow 15 to 20 minutes rest after roasting. carve between ribs and slice. detailed recipes include Beef Tenderloin Au Poivre and Herbed Veal Provençal with timings temperatures and nutrition per serving.
Scripps Howard News Service reports Today's Choice crackers from Christie Brown & Co with choices like Cracked Pepper at 1 gram fat per four crackers and Classic Wheat plus Garden Vegetable at 1.5 grams. Pepperidge Farm Golden Swirl Bread adds 2.5 grams fat per slice with 90 calories and retails at 2.49. Cream of Wheat offers a separate mix-in packet and Apple Granola Crunch provides eight apple packets and eight granola packets at 3.09.
Use cranberries to make ornaments from a Ocean Spray recipe. Combine jellied sauce with cinnamon cloves and glue, shape into dough, bake, then air dry and hang with ribbon.
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