Prime Rib

Prime Rib is a favorite any time of year, but we especially like to fix one on Christmas Day. One of my favorite ways to fix it has two keys:  Room Temperture when you do the "Rub"; and, a very hot oven for the first 20 minutes.


10 gloves garlic (minced) Also a few "chunks" to fit under the fat.

2 tablespoons Olive Oil

2 teaspoons Salt

2 teaspoons ground Black Pepper

2 teaspoons dried Thyme

2 teaspoons Rosemary (if desired)

Mix ingredients together and rub the entire 4-6 pound roast. While doing this, have the oven pre heating to 500 degrees. Place rubbed roast in a racked roasting pan and in the oven. After 20 minutes at 500 degrees, reduce temperture to 325 degrees and let cook until desired doneness. If available, use a meat thermometer. Internal temperture of 145 degrees gives you a medium rare roast. Remove from oven and place on cutting board to "rest". Slice as desired.


Taco Salad w/ Avocado Dressing

This recipe was prepared for the Notre Dame School, Chico, California, 13th Annual St. Patrick's Day Fashion Show Luncheon in 1981. This popular fundraiser event supported the private Catholic School Melissa and Justin attended. I not only prepared the salad, but was a model for clothes from Sassy Lady.


1 large Onion (chopped)

1 pound Ground Beef

1/2 pound Cheddar Cheese (grated or shredded)

1 can Olives (16 oz., pitted and drained)

1 large Avocado (sliced and drizzled with lemon juice)

1 head Iceberg Lettuce (shredded)

1 Tomato (sliced in wedges)

1 can Kidney Beans (drained)

1 bag plain Tortilla Chips (crushed)

Sauté Ground Beef and chopped Onion and drain off excess fat. Grate Cheese if you do not have the shredded. Combine all remaining ingredients and just before serving add crushed Chips and Avocado Dressing.

AVOCADO DRESSING (This is what makes the salad!)

1 ripe Avocado (dark skin preferred)

1 tablespoon Lemon Juice

1/4 cup Dairy Sour Cream

1/4 cup real Mayonnaise

1/3 cup Vegetable Oil

1 clove Garlic, crushed

1/2 teaspoon Sugar

1/2 teaspoon Chili Powder

1/4 teaspoon Salt

1/4 teaspoon Tobasco

1/8 teaspoon or less Ground Cumin

Mash Avocado, add Lemon Juice, mix well. Add remaining ingredients and blend well.


Tamale Pie

First Cousin, Roberta Giessner Laughlin, continues to make often the Tamale Pie recipe our Grandmother Eva Ruth Haynes Giessner used to make. Our family has 6 generations eating this simple but well-liked recipe, probably because we try to make and serve it with the love Grandma Eva did!

1 Pound Beef Hamburger

Onion, Bell Pepper, Garlic

1 Can Stewed Tomatoes

1 Can (8 ounces) Tomato Sauce plus 1 can Water

1 Can Whole Kernel Corn, drained

1 Can Pitted Olives,drained

Chili Powder, Salt and Pepper to taste

Cheese, grated or sliced

Approximately 1 Cup Corn Meal

Brown the hamburger with onions, bell pepper and garlic until meat isn't pink and onions are translucent. Mild green chili peppers may be added if desired. Drain excess fat. (Do this in a stove top pan that also goes in the oven, or transfer to an oven baking pan before mixture is topped with cheese.)

Add the tomatoes, sauce, water, corn, olives and seasonings to the cooked hamburger. Bring to a light boil. Add in the Corn Meal, mixing well. Top with the cheese. Bake in 350 degree oven for about 20 minutes.

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