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Christmas: Hometown Country Christmas

Source of Recipe

Paula Deen, from "Paula Deen's Home Cooking"
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FOOLPROOF STANDING RIB ROAST

• 1 (5-lb.) standing rib roast
• 1 Tbsp House Seasoning (recipe follows)

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375º F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375º F and reheat the roast.
IMPORTANT: Do not remove the roast or re-open the oven door from time roast is put in until ready to serve.

Makes 6 to 8 servings.

HOUSE SEASONING

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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BRANDIED STEAKSIDE MUSHROOMS

• 3 lbs. fresh mushrooms, sliced lengthwise
• 8 Tbsp butter
• Seasoning salt (suggested: Jane's Krazy Mixed-up Salt)
• 1/4 cup Worcestershire sauce
• 1/2 cup brandy

In a large skillet, sauté the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.

Serves 4 to 6

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SHRIMP STUFFED POTATOES

• 6 large Idaho potatoes
• Vegetable oil, for coating
• 8 Tbsp butter
• 2 cups grated Cheddar cheese, plus more for sprinkling
• 2 cups grated Monterey jack
• 2 cups sour cream
• Salt and pepper
• 1 lb. shrimp, peeled and sautéed
• Paprika

Preheat oven to 350º F. Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes, until browned on top.

Makes 6 servings.

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MAMA'S EGGNOG

• 6 eggs, separated *
• 3/4 cup sugar
• 1 pint heavy cream
• 4 pints milk
• 1/2 pint Bourbon
• 1 Tbsp vanilla
• Nutmeg

In a bowl, beat the egg yolks with 1/2 cup of sugar until thick. In another bowl, beat the egg whites with 1/4 cup of sugar until thick. In a third bowl, beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla and a pinch of nutmeg, if desired. Chill in freezer before serving.

Serve eggnog in a large punch bowl.

Makes 8 to 10 servings.

(* This recipe contains raw eggs, which should not be consumed by children, the elderly, pregnant women, or those with compromised immune systems.)