Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/4

A Christmas dinner in June to celebrate another week!

Some words to inspire you to have a good meal, and good words, makes a great Night!

Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

Ingredients

• 1 teaspoon dried rosemary, crushed

• 1-1/2 teaspoons garlic salt

• 1 bone-in beef rib roast (6 to 7 pounds)

• 2 cups beef stock

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Directions

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.

• Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

• Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

Watch the Video Test Kitchen TipsTo separate the fat from the drippings with ease, try this tool from OXO ($14). Don't rush the resting time. Carving the meat too early can cause the roast to lose its juiciness. The meat will still be plenty warm for serving, but if you're worried, tent with foil. Check out more tender, juicy roast recipes. Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Nutrition Facts 4 ounces cooked beef with about 3 tablespoons jus: 322 calories, 18g fat (7g saturated fat), 0 cholesterol, 438mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 37g protein.

Savory Party Bread

It’s impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. —Kay Daly, Raleigh, North Carolina

Ingredients

• 1 unsliced round loaf sourdough bread (1 pound)

• 1 pound Monterey Jack cheese

• 1/2 cup butter, melted

• 1/2 cup chopped green onions

• 2 to 3 teaspoons poppy seeds

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Directions

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread.

• In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Watch the Video Test Kitchen TipsTake a page from the "magnificent everything bagel" by adding 1 teaspoon each of dried garlic, onion and sesame seeds to the butter mixture. Get little hands involved by having them place cheese in the bread. Here are more kitchen tasks for kids of any age. Make it your own by switching up the cheese (we love smoked Gouda and gooey Brie), customizing seasonings, and adding meaty mix-ins. Bacon, diced salami or ham with sliced olives are all great choices. Keep these essential bread baking supplies handy for this recipe.

Nutrition Facts 1 serving: 481 calories, 31g fat (17g saturated fat), 91mg cholesterol, 782mg sodium, 32g carbohydrate (1g sugars, 2g fiber), 17g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Rosemary Potatoes & Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

Ingredients

• 1/2 pound fingerling potatoes, cut into 1-inch pieces

• 1/4 cup olive oil, divided

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

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Directions

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

• Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

Simple Au Gratin Potatoes

These super cheesy potatoes au gratin are always welcome at our dinner table, and they’re so simple to make. A perfect complement to ham, this homey side dish also goes well with pork, chicken and other entrees. —Cris O’Brien, Virginia Beach, Virginia

Ingredients

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1-1/2 teaspoons salt

• 1/8 teaspoon pepper

• 2 cups 2% milk

• 1 cup shredded cheddar cheese

• 5 cups thinly sliced peeled potatoes (about 6 medium)

• 1/2 cup chopped onion

• Additional pepper, optional

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• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.

• Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Potatoes Au Gratin Tips Why did my potato au gratin curdle? Curdling can occur when high heat affects the fat in dairy. In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high starch potato like a russet. If you've got leftover russet potatoes, use them up in any of these russet potato recipes!How do you keep potatoes au gratin from becoming watery? If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for au gratin recipes.What goes well with au gratin potatoes? Lemon thyme chicken is easy and delicious—and bakes at the same temperature as the potatoes! Feeling more like a steakhouse dinner? Try a garlic grilled steak or any of our other steak recipes. Nutrition Facts 3/4 cup: 224 calories, 10g fat (7g saturated fat), 35mg cholesterol, 605mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 7g protein.

Joy Melissa Pence - Original Copy

Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com

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