Add the pimientos, clams and saltines; mix well. Cover the mixture and chill for at least an hour in your refrigerator.

Place the chilled mixture on a sheet of wax paper, and roll into a log about 8 inches long, making sure to smooth off the ends. Cover the log with chopped pecans. Refrigerate until ready to serve.

Unwrap the roll and place on a serving platter. Serve with crackers.

• Combine water, beer, and seasoning in a saucepan. Heat to a boil and then add the shrimp.
• Turn heat down to a simmer and cover; cook 2 or 3 minutes, just until fresh shrimp turns pink. If using precooked shrimp, just steam for 2 minutes.
• Drain shrimp and serve immediately if serving warm. Otherwise allow shrimp to cool and then refrigerate until ready to serve.
• Serve with favorite cocktail sauce.

Cut eggs into halves carefully; gently remove yolks and putting yolks into bowl.

Mash yolks with fork until fine crumbs. Add mayonnaise, mustard and relish; mix lightly.

Spoon egg mixture into holes in egg whites. Sprinkle paprika over top and chill.

• Preheat oven to 375 degrees.
• Lay the chicken breast between 2 pieces of plastic wrap. Gently pound the chicken to 1/4-inch thickness using a meat mallet. Remove the top sheet of plastic and lay a slice of cheese and 2 slices of ham to cover the breast. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Refrigerate for at least 1/2 hour. This will help them to keep their form.
• Season the flour with salt and pepper. Beat together the eggs and water and season with salt and pepper. Mix the bread crumbs with thyme, garlic and salt, pepper, and melted butter. The butter will help the crust brown.
• Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Place the bundles into a baking dish. Bake for 20 to 25 minutes until browned and cooked through.

• 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.

This is an excellent accompaniment to the Corn Bread and Bacon Stuffed Pork Chops!