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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Nov 28, 1975
Page
11
The holiday season brings family gatherings and festive meals. A beef tip roast takes center stage with Rice Royale frozen long grain white and wild rice, mushrooms, and red pimiento. Tender broccoli with chiffon sauce and a chilled pea soup precede the feast.
Beef tip roast instructions detail placing a 3 1/2 to 8 pound tip roast fat side up on a rack in an open pan with no water, to roast at 325 F until 140 F for rare or 160 F for medium. Cooking times are 35 to 40 minutes per pound for 3 1/2 to 5 pounds and 30 to 35 minutes per pound for 5 to 8 pounds. Let the roast rest 15 to 20 minutes in a warm place and remove about 5 F below target as food continues to cook after removal.
Rice Royale combines two packages of long grain white rice with minced onion almonds and pimiento mushrooms. Sauté onion and mushrooms in butter, then mix with cooked rice and a splash of sherry. Serves six.
Prepare 2 packages broccoli 10 ounces each with 1 separated egg. Mix yolk with mustard in butter, beat white to stiff peaks. Drain butter sauce, heat with mustard egg yolk, thickens over low heat. Fold in whites, spoon over hot broccoli spears. Serves 6.
Blend undrained peas with their liquid until smooth. Dissolve beef bouillon in hot water and stir into the puree. Add sour cream salt onion salt and pepper then blend again. Chill thoroughly. Top each serving with paprika. Yield six cups.
The menu presents a festive buffet with beef round steak and mushrooms as the entree, bright peas and red pimiento for color, and a peppery rice with parsley side. The write up invites couples to share this seasonal dish in merry style.
A festive buffet features steak strips with Verdi rice, carrot nuggets in butter sauce, molded cherry salad ring, assorted hot rolls, fruit cake, miniatures, and coffee or tea.
A home style dish using 3 pounds beet round steak cut into thin strips. Sauté with mushrooms, bell pepper, onions, and garlic in fat, add water and seasonings including salt pepper dill weed and mace. Simmer until tender and serve with steak strips. Serves about 4 to 6.
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