CLASSIC CROSS RIB ROAST

Based on a 5 lb. roast.
375 oven - preheated
Salt & pepper roast and insert meat thermometer in center.
Let stand at room temperature for 20 - 30 minutes.  Place on rack in shallow open pan.  Roast 1 hour.  Turn off heat.  Do NOT open oven.  Leave for 1 hour (resting period).
Turn oven to 300.  Turn on for 30 to 40 minutes.

For larger roast (7 lbs.) 1 hour 15 min.  Off 1 hour.  40 min. at 300.

No water added.

This is a really bizarre method for cooking a roast, one I've never tried anyway.  Believe it or not it actually works and comes out perfect.  Make a little au jus or gravy and you're all set!

STEAK BURGUNDY (French Country Dinner) - Excellent for Company

4 cups hot cooked rice
1 lb. lean beef round steak (Thinly sliced in 1" strips)
3 T vegetable oil
2 cups each sliced onions and carrots
1/3 cup burgundy or other dry red wine
1-3/4 cup beef broth
1 can (4-oz.) sliced mushrooms
2-1/2 tsp seasoned salt
1 T worcestershire sauce
2 cups diagonally sliced celery
2 T cornstarch

While rice is cooking, saute steak in oil in extra large skillet until brown.  Add onions and cook 2 minutes longer.  Stir in carots, wine, broth, mushrooms with liquid, and seasonings.  Bring to a boil.  Reduce heat, cover, and simmer 10 minutes.  Add celery and continue cooking ten minutes longer.  Dissolve cornstarch in 1/4 cup water.  Stir into meat mixture.  Cook, stirring constantly until thickened.  Serve over beds of fluffy rice.

This recipe is just all right.  I made mashed potatoes since my family prefers that to white rice.  I had higher hopes for this since it had the wine in it, but this is not a keeper.

EMPRESS STIR-FRY

1/4 cup soy sauce
2 T honey
2 T cider vinegar
2 T catsup
1 clove garlic, minced
1/2 t ground ginger
1 T cornstarch
2 cups onion chunks
2 cups celery, diagonally sliced
2 cups mushrooms, sliced
1 (8-1/2 oz.) can water chestnuts, sliced
2 whole chicken breasts, boned and skinned
1 T oil
1 (8-1/2 oz.) can chow mein noodles

Combined first 6 ingredients and dissolve cornstarch into the mixture.  set aside.  Cut chicken into chunks.  Heat oil in wok on high.  Add vegetables and stir fry about four m inutes or until tender crisp.  Remove from wok.  Stir-fry chicken until light brown.  Add first mixture and stir constantly until thickened and translucent.  Add vegetables.  Heat through.  Serve over chow mein noodles.  Serves 6.

This recipe was good, not great.  I wouldn't really make this again, but I can imagine my mom liked it!