I picked up the standing rib roast from the butcher shop yesterday. He
asked me to come back behind the counter and hauled out this huge piece of
beef and asked "How many ribs?" I pointed, he cut it. Then he weighed it
and wrapped it up. My, the price of beef has certainly gone up since I last
argued with a butcher about bone-in vs. boneless!

While waiting for the roast I picked up some frozen stuffed crab. I haven't
had that in years! So I've got stuffed crab as my appetizer. The soup
course will be something simple, like cream of anything (thanks! Bob
Pastorio, RIP) probably with spinach or broccoli.

Oh, and I'm actually going to bake bread this year. I haven't done that in
30 years. But... they still make Rich's frozen bread dough I can thaw
and rise and brush with butter along with the best of them! (I never
claimed to be a baker. Don't know how my grandmother did it all her life.
Her recipe follows.)

Christmas morning, Persia will get fresh catnip in her kitty sock. And I'll
get a new stock pot. Because somehow during the move to this place my stock
pot fell by the wayside. And I'm going to need one for those leftover ribs.

Happy Holidays, everyone!

Grandma Mac's White Bread

7 c. flour
3 c. warm water
3 tsp. salt
1 pkg. active dry yeast
2-1/2 Tbs. vegetable oil

Dissolve yeast in warm water (about 120F). Add remaining ingredients and
work together to form a heavy dough. Knead briefly. Cover and let rise 1
hour. Punch down. Let rise again. Punch down and divide dough in half.
Remove air bubbles. Shape into 2 greased loaf pans. Let rise until
doubled. Bake at 375F for 35-40 minutes. The loaves are done if you
lightly tap on the top and it sounds hollow. Gently turn the loaves over in
the pans and lightly brown the bottoms. Remove to a wire rack. Brush tops
with melted butter to glaze. Let cool before slicing (yeah, right!!) Makes
2 loaves.

Jill

On Dec 22, 9:19*am, "jmcquown" > wrote:
> I picked up the standing rib roast from the butcher shop yesterday. *He
> asked me to come back behind the counter and hauled out this huge piece of
> beef and asked "How many ribs?" *I pointed, he cut it. *Then he weighed it
> and wrapped it up. *My, the price of beef has certainly gone up since I last
> argued with a butcher about bone-in vs. boneless!

Sounds good. We just had standing rib roast for DH's birthday,
so we've decided on beer-cheese soup and big salads
for Christmas. Mine will be pseudo-nicoise (no tuna,
but otherwise pretty much standard); his will be a regular
old chef's salad. I imagine some cookie baking will
happen on Christmas day; either chocolate chip or
Dusen Confecto.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
news:cb63a8e6-cf0a-45f5-959b-

> Sounds good. We just had standing rib roast for DH's birthday,
> so we've decided on beer-cheese soup and big salads
> for Christmas. Mine will be pseudo-nicoise (no tuna,
> but otherwise pretty much standard); his will be a regular
> old chef's salad. I imagine some cookie baking will
> happen on Christmas day; either chocolate chip or
> Dusen Confecto.

Please post your 'pseudo-nicoise'? I don't like tuna either! Oh yes, and
the beer-cheese soup too

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