Dining in--Minneapolis/St. Paul cookbook

. Wash the lettuce in cold water, separate the leaves and pat dry. Tear the leaves into smaller pieces; chill. . Divide the lettuce leaves between six chilled salad bowls. Sprinkle the chopped eggs evenly over. . Combine the sour cream, lemon juice, onion or garlic, and cayenne; season to taste with the salt. Just before serving, pour the dressing over the lettuce. oye) Ne m W O1 STANDING PRIME RIB ROAST Y2 pound butter Salt and pepper 1 (6-rib) standing beef roast, Lawry's seasoned salt at room temperature HORSERADISH SAUCE (about 10 pounds) . Preheat oven to 450°. . Melt the butter in a saucepan over low heat. Place the roast, fat and round side up, in a shallow roasting pan. Rub entire surface with salt, pepper, and seasoned salt to taste. Brush on the melted butter. . Roast in preheated oven 20 minutes. . Add 1 cup water to bottom of pan. Reduce temperature to 350° and roast 1% to 2 hours longer for a rare roast, or until a meat thermometer registers 130°. Remove from oven and reserve % cup of the hot drippings for the Yorkshire Pudding. Loosely cover the roast with aluminum foil and let stand 15 to 20 minutes. . To carve, stand the roast on its wide flat side and slice horizontally across the grain then down along the rib bone; allow one slice per person. Place the slices on six warmed plates. Drizzle the remaining pan drippings over each and serve with the Horseradish Sauce. Accompany with the Yorkshire Pudding and Stuffed Tomato. Note: Adjust the roasting time (step 4) to 15 minutes per pound fora medium-rare roast, 18 minutes per pound for one well done. Instruct the butcher to cut the roast so that it will be easy to carve. HORSERADISH SAUCE %2 cup grated fresh 1 tablespoon Worcestershire horseradish sauce Ya cupsourcream Pinch of salt Combine all ingredients and let stand at least 1 hour to allow flavors to blend. Serve as a condiment with the Standing Prime Rib Roast. The horseradish sauce is very expensive for us to offer, but customers love it. YORKSHIRE PUDDING 1 cup flour Salt 4 eggs, at room temperature Ya cup hot pan drippings 1 cup milk, at room (reserved from the temperature Standing Rib Roast) Pinch of ground nutmeg 1. Preheat oven to 375°. . Mix the flour and the eggs thoroughly. Add the milk and nutmeg and season with the salt; beat together well. 3. Heat two six-cup muffin tins. Generously grease the tins with the hot pan drippings. Pour the pudding batter into the tins until threefourths full. Bake in preheated oven for 45 minutes. Do not open oven door during baking; cold air may cause the pudding to fall. Remove and serve at once. N alors STUFFED TOMATO 4 tablespoons butter 2 cups fresh peas 6 medium-size firm Ya cup grated Parmesan tomatoes cheese ak . Preheat oven to 375°. Melt the butter in a small pan. 2. With a sharp knife, slice off the top from each tomato % inch from the stem. Hollow out the seeds and juice and invert on a rack to drain. 3. Bring water to a rapid boil in a saucepan. Parboil the peas for 3 to 4 minutes; remove from heat and drain. Fill the tomatoes with the peas, then sprinkle the tops with the Parmesan cheese. Drizzle the butter over each and bake in preheated oven 15 minutes. Serve at once. Note: Frozen peas may be substituted for the fresh. i) wm W BAKED APPLES Y2 cupcorn syrup Ye cup brown sugar Ye cup sugar 3 tablespoons raisins Y2 cup orange marmalade Ye teaspoon cinnamon 4 tablespoons butter 1 quart vanilla icecream 6 baking apples (preferably Rome Beauty) . Preheat oven to 325°. . In a small saucepan, combine the syrup, sugar, marmalade, and butter. Cook gently over medium heat, stirring until sugar is dissolved. Pour into baking pan.