• Mix all ingredients in large non-reactive container. Let sit for 4-6 hours or overnight in refrigerator.
• Remove the shrimp from the vegetable mixture and arrange on the rim of a martini glass or glass of choice. Serve the salsa in the glass for dipping.
• Serve with limes and Tabasco® if desired.
• *Note: If you like a thicker dipping sauce, reduce the amount of tomato juice used.

• Cut baguette into 18 slices, place on baking sheet.
• Broil for 1 minute. Set aside.
• Cook onion and sugar in oil over medium low heat, stirring occasionally for 25 minutes. Allow to cool.
• Top bread slices evenly with onion mixture, then 1-2 pepper strips on each, then a sprinkle of basil.
• Top each with approximately 1/2 teaspoon of cheese.
• Broil for 2-3 minutes or until the cheese is warmed and melted.
• Sprinkle each with fresh ground pepper.
• Serve warm or at room temperature.
• May easily double this recipe.

• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

• Pour fat off from drippings in the roasting pan.
• Add beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.
• Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
• Drizzle the Au Jus over the prime rib when serving.

• Preheat oven to 375º F.
• In a medium bowl, mix flour and milk until smooth.  Add egg and salt and stir until combined. DO NOT BEAT.
• Preheat popover or muffin pan for 10 minutes.
• Add 1/2 teaspoon of vegetable oil to each popover or muffin pan cup. Pour batter on top of vegetable oil.
• Bake 40 minutes at 375º F.  Remove from pan and serve warm.

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

• After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
• Cut the rest of the Brussels sprouts in half and add them to the water as well.
• Transfer the sprouts to a large skillet with one cup of cold water.
• Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
• Drain in a colander.
• Wipe the pan dry and add butter, oil and sage.
• Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
• Do not brown the sage.
• Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
• Serve warm.

1. Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended.

2. Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish.

3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm.

• In a small saucepan, bring sugar and water to a boil. Stir constantly until sugar has dissolved. Cool to room temperature, and then refrigerate until chilled (approximately 2 hours).
• In a punch bowl, combine grape juice, peach liqueur, wine, and cooled sugar and water mixture. Add an ice ring to punch bowl to keep wine chilled (see directions below).
• Holiday Ice Ring: Use cranberries or other  hard fruit (i.e.: grapes), water, and a 4 cup ring mold. 
• Put Â¾ of an inch water in the 4 cup mold and freeze.
• When mold is frozen solid, arrange fresh cranberries on ice. Then, fill with water and freeze until solid, approximately 6 hours.
• To remove the ice ring, briefly dip bottom of mold in warm water.