BACK TO THE MARSH MEAT GUIDE
Marsh Honey Gold Spiral Sliced Ham!
Only the finest, leanest hams are chosen to be a Marsh Honey Gold Spiral
Sliced Ham. From our carefully selected recipe, the ham is cured,
fully cooked and hardwood smoked to create an
unequaled taste. We then spiral slice the ham
for easy serving.
Picking the Perfect Ham
Hams are labeled according to the amount of water added to the ham during the curing process. Hams are dry-cured by rubbing salt and spices into the meat's surface or wet-cured with a brine solution containing water, salt, sugar and spices. Below are the four types of ham to choose from:
Ham (Old-fashioned, Country-style or Southern-style) - A Southern specialty, this style of ham is
dry-cured and contains no added water. It is extremely salty and is usually served in small portions, very thinly sliced.
Ham with Natural Juices - A favorite choice for a dinner centerpiece, this ham has little water added in the curing process. Its velvety texture and attractive appearance make this crowd-pleaser an ideal choice for holiday meals.
Ham - Water Added - Ideal for steaks, thin slicing and shaving, ham with water added is a versatile choice for any menu. It retains more water during the curing process than ham with natural juices.
Ham and Water Product - A good choice for sandwiches, this ham is commonly found in the deli and has the most water added. It's a delicious choice for enjoying as cold cuts, either shaved or sliced.
Buying Bone-In or Boneless
Each ham variety comes either bone-in or boneless, but all hams have that same savory flavor. Bone-in hams can add elegance to the occasion, but can be tricky to carve. Boneless hams are considered more informal and easier to serve. When serving bone-in ham, plan on two to three servings per pound. A boneless ham will yield four to five servings per pound. Bone-in hams are available whole, or as a shank or butt half.
Carving a Ham
Now that you are ready to serve your holiday ham, be prepared with the right tools and techniques for the job. Be sure to use a high-quality, freshly-sharpened carving knife and only cut enough ham for your immediate needs so that the remaining ham stays moist and juicy.
Follow the simple steps below for carving the type of ham you are serving.
Bone-in ham - Place the ham on its side. Steady the ham with a fork and cut several long slices off the thin side and turn the ham onto its cut surface. Make perpendicular slices to the leg bone. To loosen the slices, cut along the leg bone, removing each slice with the fork.
Boneless ham - Cut several long slices off the side, turn onto its cut surface and slice to the desired thickness.
Turkey Planning
Careful planning is the key to any special meal occasion. Let the following help you plan ahead so you can spend less time in the grocery store and kitchen and more time with family and friends.
How To Select The Right Turkey For Your Family
SIZE
Plan on about 3/4 pound per person (raw weight in the package) for generous servings with not very much left over. If you like to have more leftovers, plan on 1 to 1.5 lbs. per person.
(Tip: the raw weight of the turkey is nearly always on the tag attached to the top of the package.)
GRADE
Nearly all turkeys in the U.S. are inspected by the USDA for wholesomeness and bear this agency's inspection seal on the label. Another seal almost always on the label is the USDA Grade A shield.
This means the turkey is free from pinfeathers, broken bones, and from large bruises, cuts, and skin tears. If the Grade A shield is not on the label, the turkey is safe and wholesome, but may have less than optimum appearance. If you're showing off your turkey and carving it on the table, you'll want
to be sure it's Grade A.
HEN VS. TOM TURKEY
Contrary to "old wives tales", the only difference is the size. Hens are under 16 pounds and toms are over 16 lbs. They are equally tender, moist, and delicious. Either will be a young turkey, just a few weeks old at the time of processing.
PRE-BASTED VS. ALL NATURAL
This decision is merely personal preference. Most people prefer the convenience and extra tenderness and juiciness of a pre-basted turkey. Pre-basted turkeys will have a statement on the label such as "5.5% Natural Turkey Broth and Seasonings Added Deep Inside...". Norbest Tender-Timed Young Turkeys are pre-basted with natural turkey broth, and have no added fats, oils, sugars, and no MSG.
Some people prefer a "natural" product with no additives. Either way it will be delicious, but the "natural" turkey will tend to be drier. All-natural turkeys have been only minimally processed and have no added ingredients. The label will say so.
POP-UP TIMERS
Always buy a turkey with a pop-up Tender-Timer roasting gauge. This takes the guesswork out of cooking times. When the center stem pops up, your turkey is done. What could be easier?
FROZEN VS. REFRIGERATED
Most people will never be able to tell the difference, although some believe a refrigerated turkey is a
little more tender and juicy. Both are high quality. Usually this decision will be made based on convenience. If you're in a hurry and don't have a couple of days to thaw a frozen bird you may want
to buy a refrigerated one.
When you buy a refrigerated turkey get it into your home refrigerator as soon as possible. And cook it
by the "use by" date found on the weight tag or weight sticker. If something comes up and you can't cook your refrigerated turkey as planned, freeze it and save it for another time.
Frozen turkeys can be held in your freezer at 0° F for over a year with no noticeable loss in quality. Sometimes this is an advantage because you can buy the turkey in advance whenever it is most convenient or when turkeys are on sale. But why wait? You can roast a turkey anytime!
Confused about the terms "Fresh", "Frozen", and "Refrigerated"? Go to "Fresh" Regulations for facts about USDA regulations and how Norbest deals with them.
SMOKED TURKEYS
For a special, convenient whole turkey treat, try serving a Norbest pre-cooked hickory smoked turkey. Simply thaw, heat, slice, and serve. Or since it comes already pre-cooked, just thaw and serve cold. (Tip: Smoked turkeys are particularly good for picnicking and camping. They are safe to store on
ice in a cooler, and are easy and delicious to prepare. Try heating it in a dutch oven or reflector oven. Delicious!!)
BONE-IN BREASTS
If you like traditional roast turkey, but the whole bird is too much (or if you're not a dark meat fan),
try a bone-in breast. These normally weigh 4-8 pounds, can be roasted in 1.5 to 3 hours, and can be served the same way as a whole turkey. Buy one with a pop-up Tender-Timer gauge to make roasting even easier.
PREPARING, CARVING & SERVINGS
How To Thaw A Frozen Turkey
Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended! Use one of the following methods instead:
REFRIGERATOR
This is the best way! Leave the turkey in its original bag, set it in a pan, and put it in the refrigerator. It takes about 4 hours per pound -- two or three days for an average size turkey.
COLD WATER
If you're in a hurry you can use this method. Leave the turkey in its original bag, put it in the sink, and cover it completely with COLD water. Either leave the water running slowly or change it every half hour. This method takes about 30 minutes per pound, or 6-9 hours for an average size turkey.
Once thawed, the turkey must be used within seven days. Keep it cold in the refrigerator until ready to roast.
How To Stuff A Turkey
The best and easiest way to prepare turkey dressing is to do in on the stove top instead of stuffing the bird. Or you can bake your stuffing in a greased, covered casserole during the last hour while the turkey roasts. Either method saves you preparation time and saves roasting time.
Also, of all the foods included in your turkey dinner, the stuffing carries the highest risk of being undercooked, with the associated risk of foodborne illness. Cooking the stuffing separate from the
turkey substantially reduces these risks.
However, if you decide to stuff the turkey, follow these tips for a safe, delicious side dish (go to
recipes for some delicious suggestions):
Stuff your turkey only at the last minute before roasting. If you need to save time you can prepare the dry ingredients and perishable ingredients separately the day before, then combine them just before roasting time.
Stuff the body and neck cavities of the turkey loosely. Stuffing expands as it cooks. This will also shorten cooking time.
As a rule of thumb, allow about 3/4 cup of stuffing per pound of turkey. Extra stuffing can be baked separately.
Some people prefer to close the openings of the body and neck cavities with string or skewers to hold the stuffing inside. Usually, this is not necessary, and is completely optional.
Remove all the stuffing from the bird as soon after roasting as possible.
Reheat leftover stuffing to at least 165° F.
Cooking Perfect Turkey
This is where many people are needlessly intimidated. Roasting a turkey is as simple as 1-2-3, and takes only a few minutes. Studies show all of the following can be done using less than 10 minutes of your time:
After thawing, remove the turkey bag.
(Tip: save the bag to refer to the cooking times and roasting instructions.)
Remove the neck and giblets from the neck and body cavities.
(Tip: If necessary, just push down gently on the legs and they'll slip right out of the leg clamp so
you can get into the body cavity. This clamp is oven-safe and won't melt.)
Rinse the turkey inside and out with cold water.
If stuffing is desired, LOOSELY stuff the body and neck cavities with stuffing, then reset the
legs in the clamp.
Place the turkey in a roasting pan with the Tender-Timer gauge unobstructed. Cover with a lid, or fashion your own cover with a loose foil "tent". (Tip: remove the cover for the last hour for final browning.) Roast in a pre-heated 325° F oven.
Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time.
Approximate Roasting Time for Unstuffed Turkey
Weight in Pounds Approx. Roasting Time (hours)
8-12 2 3/4 -- 3
12-14 3 -- 3 3/4
14-18 3 3/4 -- 4 1/4
18-20 4 1/4 -- 4 1/2
20-24 4 1/2 -- 5
There is no need to baste the turkey. Studies show basting liquid poured over the surface of the turkey does not penetrate the skin. Most turkeys are pre-basted, with broth already deep inside the meat, making it more moist and tender. And repeatedly opening the oven door to baste the turkey only heats the kitchen and prolongs the cooking time. Don't bother basting -- it's not necessary!
When the turkey is done, the Tender-Timer gauge will pop up. Watch out -- the turkey and its juices are scalding hot! Let the turkey stand for about 20 minutes before carving. This will not only make it easier to carve, but will make it more uniformly moist. Unclamp the legs, and remove the timer by lifting it by its white outer edge. Remove all the stuffing from the turkey as early as possible.
Other tests for doneness: The easiest way to tell when the turkey is done is to rely on the pop-up
Tender-Timer gauge. But if your turkey doesn't have one, use one or more of the following:
A meat thermometer inserted into the deepest portion of the breast should read 170° F, or 180° F
in the thigh. Stuffing should be at least 165° F.
If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.
If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.
Other roasting methods:
OVEN ROASTING BAG METHOD
A great roasting method is to use a turkey size oven roasting bag. The bag reduces cooking time, leaves the turkey more moist, and makes clean-up a snap! Preheat the oven to 350 degrees Fahrenheit. Shake one tablespoon of flour inside the bag. Place the turkey inside and close with the nylon tie provided. Place breast-side up in a shallow roasting pan. Cut a few 1/2 inch slits in the top of the bag to allow some steam to vent. Approximate roasting times for thawed, unstuffed turkey are as follows. Stuffed turkeys require an additional half hour or more.8 - 12 lbs: 1 1/2 to 2 hours
12 - 16 lbs: 2 to 2 1/2 hours
16 - 20 lbs: 2 1/2 to 3 hours
20 - 24 lbs: 3 to 3 1/2 hours
ON THE GRILL
(For everything from A to Z about turkey on the grill check the "Broiling & Grilling" ideas in our recipe section.)A whole unstuffed turkey may be cooked in a large covered kettle grill. (Don't try to grill a stuffed turkey.) Arrange charcoal on both sides of the fire bowl with a drip pan in the center of the coals. Place the turkey on a rack 6-8 inches over the coals, and cover the grill. Add a few coals to each side of the drip pan every hour. To give it a hickory-smoked flavor, sprinkle a cup of water-soaked hickory chips over the coals during the last half hour of cooking. If you prefer a heavier smoked flavor add more chips. Allow about 15-18 minutes per pound cooking time (4-5 hours for an average-size turkey). Rotate the turkey a couple of times during cooking.
ON THE ROTISSERIE
Most rotisseries will only handle a turkey up to 12 pounds. (Don't try to cook a stuffed turkey on the rotisserie.) Tie or skewer the wings close to the body, and attach the neck skin with a skewer to the back of the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. Be sure to balance the turkey before turning on the spit. See that the turkey does not slip as the spit turns. Allow 25-30 minutes per pound cooking time.
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Turkey Carving Instructions
The oven buzzer has sounded, you've placed the meat thermometer in the thighs and it reads 180 degrees and the turkey is done!
Follow these carving instructions and your turkey will look as good as it tastes.
Before you start carving, let the turkey stand at room temperature for 10 to 20 minutes after cooking to allow juices to distribute throughout the meat. Wash cutting surfaces and utensils with hot, soapy water immediately before carving. Wood cutting surfaces are NOT recommended.
Q: How do I carve the drumsticks and thighs?
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A: Press the leg and thigh away from the body. The joint connecting the dark meat to the backbone will often snap free or may be severed easily with a knifepoint. Cut the drumstick and thigh completely off, following the body contour carefully.
Separate the drumstick and thigh by cutting the connecting joint.
Tilt the drumstick at an angle and slice toward the cutting surface.
Hold the thigh firmly on the cutting surface with a fork. Slice evenly and parallel to the bone.
Q: How do I carve the breast?
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A: Place the knife parallel to and as close to the wing as possible. Make your base cut by slicing deep into the breast, all the way to the bone. All breast slices will stop at this horizontal cut. Carve downward to the base cut, making thin, even slices from the outside of the breast in.
Arrange slices on platter with the dark meat and serve immediately.
Congratulations! You did it! You are now ready to serve your turkey. Enjoy!
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How To Use Leftovers
Cut all meat from the bones before storing leftovers. Refrigerate or freeze the turkey leftovers as soon as possible after the meal. Store the turkey, gravy, and stuffing in separate containers. All containers should be as small and shallow as possible for quick cooling.
Refrigerated turkey leftovers should be used within 3 or 4 days. Stuffing and gravy should be used within 2 days. Reheat the stuffing to a minimum 165° F. Reheat the leftover gravy quickly to a rolling boil before serving.
Turkey leftovers may be frozen for up to a month at 0° F or below. Be sure to pack them in freezer paper or heavy-duty aluminum foil. (Tip: The best and safest way to thaw frozen leftovers is in the microwave.)
This web site includes many suggestions for delicious meals using leftover turkey. Go to "Recipes" in the main menu.
PREPARING THE PERFECT HOLIDAY RIB ROAST
Step 1: planning
Q: How many ounces do I need to plan per person for either a boneless or a bone-in roast?
A: When deciding what size to purchase, think about holiday appetites and second helpings. The typical portion is 3 ounces cooked, trimmed beef. Generally, a boneless roast yields 3-4 (3-ounce) servings per
pound. A bone-in roast yields about 2-3 (3-ounce) servings per pound.
Q: I don’t have a roasting pan. What can I use to cook my roast?
A: Try a disposable aluminum pan with a metal cooling rack placed in the bottom. Place your roast on the cooling rack rather than directly on the bottom of the pan.
Q: What’s the best way to thaw my roast?
A: The best way to thaw your roast is in the refrigerator at approximately 35°F - 45°F.
Allow 3-5 hours per pound for a small roast (3-6 lbs) and 4-7 hours per pound for large roasts (7-10 lbs). You can thaw in the microwave, but you should cook your roast immediately after doing so.
Never thaw at room temperature.
Step 2: Preparation
Q: What herbs and spices go best with beef?
A: Beef’s hearty flavor is enhanced by the flavors of many herbs and spices. Just about any herb or
spice will do the trick. Avoid tarragon and rosemary, as their flavors will compete with the beef’s natural
flavor rather than enhance it.
Q: What is the difference between a dry rub and a paste-type rub?
A: A dry rub is a combination of multiple herbs, spices and other seasonings that are pressed onto the roast’s surface prior to cooking. A paste-type rub uses a small amount of liquid (oil, crushed garlic, mustard, soy sauce or worcestershire sauce) to blend the ingredients before spreading them onto the roast’s surface.
Q: Should I salt my roast before or after cooking?
A: Salt roasts after cooking. Salting prior to cooking draws moisture from the meat, affecting the tenderness and juiciness of the finished roast.
Q: What liquids besides water do you recommend for pot roasts?
A: There are several liquids you can use to add flavor
when cooking your pot roast. Depending on your
personal preferences, try tomato juice, beef broth/
stock/bouillon or cooking wine.
Step 3: Cooking
Q: If I have to start my roast a little later than I planned, can I increase the oven
temperature to compensate?
A: It is not recommended to increase the oven temperature to speed up cooking time. This can
negatively impact the tenderness and juiciness of the cooked roast.
Q: How do I know when my roast is done?
A: To achieve the desired serving temperature, remove the roast from the oven when the thermometer
registers 5°F to 10°F below the desired doneness. Remember, the recommended internal temperature
range is 145°F for medium rare to 160°F for medium doneness. Heat leftovers to 165°F.
Step 4: Resting
Q: I’ve heard that I’m supposed to let my roast “stand” after it comes out of the oven.
Is that true? Why?
A: Yes. You should let your roast stand for 15 to 20 minutes after removing from the oven.
During that time, the temperature of the meat will continue to rise to the desired serving temperature.
To achieve the desired serving temperature, remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Remember, the recommended internal temperature range is 145°F for medium rare to 160°F for medium doneness. Another benefit of allowing your roast to stand for 15 to 20 minutes is that your roast will firm up to allow for easier carving.
Step 5: Carving
Q: How do I carve my roast like a pro?
A: Start with a sharp carving knife. For uniform slices, hold the knife at the same angle for each cut. Carve tender roasts into thick or thin slices and less tender roasts into thin, 1/4-inch thick slices.
Follow these steps to carve a rib roast:
1. Place the roast on it’s large end on the carving board. If necessary, remove one slice from the large end to create a flat surface for the roast to set firmly on the board.
2. Insert fork from the side, below the top rib.
3. Carve across the face of the roast toward the rib bone.
4. Cut along the rib bone with the tip of the carving knife to release the slice of beef.
5. Slide knife under beef slice; steady it from above with the fork; lift the slice onto your serving dish.
Step 6: Clean-Up
Q: How do I thoroughly clean my cutting board after using it for raw meats?
A: To sanitize cutting boards, wash with hot soapy water and then wash again with a solution of 2 to 3
teaspoons household bleach diluted in 1 quart warm water. Rinse with clean, hot water.
Roasting Timetable
When deciding what size roast to buy to satisfy holiday appetites, plan to serve 6 ounces of
cooked beef per person.
Let roast stand 15 minutes after removing from oven.
The final temperature will rise to Medium rare: 145ºF Medium: 160ºF
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Beef Cut
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Oven Temp
(preheated)
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lbs.
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Servings
per lb.*
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Approx. Total Cooking Hours
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Remove roast from oven when internal temp. reaches:
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Eye Round Roast
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325ºF
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2-3
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2
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Medium rare 11/2 to 13/4
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135ºF
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Ribeye Roast
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350ºF
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4-6
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1 3/4
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Medium rare 1 3/4-2
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Medium 2-2 1/2 |
135ºF/150ºF
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(small end)
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6-8
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1 3/4
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Medium rare 2-2 1⁄4
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Medium 2 1/2-2 3/4 |
135ºF/150ºF
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325ºF
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8-10**
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1 3/4
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Medium rare 2 1⁄2-3 1⁄4
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Medium 3-3 3/4 |
135ºF/145ºF
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Ribeye Roast
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350ºF
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4-6
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1 1/2
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Medium rare 2-2 1⁄2
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Medium 2 1/2-3 |
135ºF/150ºF
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(large end)
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6-8
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1 1/2
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Medium rare 2 1⁄4-2 1⁄2
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Medium 2 3/4-3 |
135ºF/150ºF
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Rib Roast
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350ºF
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6-8
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1 1/4
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Medium rare 21⁄4-21⁄2
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Medium 23/4-3 |
135ºF/150ºF
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(chine bone removed)
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8-10
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1 1/4
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Medium rare 21⁄2-3
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Medium 3-31/2 |
135ºF/150ºF
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| Round Tip Roast |
325ºF |
4-6 |
2 |
Medium rare 2-21/2 |
Medium 21/2-3 |
140ºF/155ºF |
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6-8 |
2 |
Medium rare 21⁄2-3 |
Medium 3-31/2 |
140ºF/155ºF |
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8-10** |
2 |
Medium rare 31/2-33/4 |
Medium 33/4-41/2 |
135ºF/150ºF |
| Top Round Roast |
325ºF |
6-8** |
2 |
Medium rare 21/2-3 |
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135ºF |
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8-10** |
2 |
Medium rare 3-33/4 |
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135ºF |
| Tenderloin Roast |
425ºF |
2-3 |
2 |
Med. rare 35-40 min. |
Med. 45-50 min. |
135ºF/150ºF |
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4-5 |
2 |
Med. rare 50-60 min. |
Med. 60-70 min. |
135ºF/150ºF |
| Tri-Tip Roast |
425ºF |
11/2-2 |
2 |
Med. rare 30-40 min. |
Med. 40-45 min. |
135ºF/150ºF |
* 6 oz. cooked, trimmed beef per serving.
** Tent loosely with aluminum foil halfway through roasting time.
Holiday Recipes
Green Bean Casserole
North Carolina Sweet Potato Casserole
Fresh Cranberry Orange Relish
Creamy Corn Mashed Potatoes
Roasted Asparagus with Hollandaise Sauce
Cranberry Almond Pear Crisp
Libby's Famous Pumpkin Pie
Tenderloin and Garlic-Roasted Vegetables
Garlic-Herb Crusted Beef Roast
Pepper Herb-Crusted Beef Tenderloin
Lemon Thyme-Crusted Beef Rib Roast
Classic Beef Ribeye Roast With Herb Shallot Sauce
Green Bean Casserole
from French's French Fried Onions
Servings: 6 servings | Prep Time: 5 min. | Cook Time: 35 min. |
Ingredients:
1 (10 3/4 oz.) can CAMPBELL® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 18-oz. Fresh green beans, ends removed
1 1/3 cups FRENCH'® French Fried Onions
Directions
1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans
and 2/3 cup French Fried Onions.
2. BAKE at 350°F for 30 min. or until hot.
2. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans,
drained or 4 cups fresh, cooked cut green beans.
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North Carolina Sweet Potato Casserole
from the North Carolina Sweet Potato Commission
Makes 6 servings
Ingredients:
3 pounds medium-size sweetpotatoes
2/3 cup firmly packed light brown sugar
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
2 tablespoons firmly packed brown sugar
Preparation:
In large saucepan cook sweetpotatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain. Peel sweetpotatoes and mash. Stir in 2/3 cup brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk. Pour seasoned sweetpotato mixture into buttered 1 1/2-quart casserole dish or buttered individual bakers. Sprinkle with remaining 2 tablespoons brown sugar. Bake in center of oven at 400 degrees F, for 30 minutes or until heated through.
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 Fresh Cranberry Orange Relish
from Ocean Spray
Makes about 3 cups.
INGREDIENTS:
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries,
rinsed and drained
3/4-1 cup sugar
DIRECTIONS:
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
NOTE: May also be prepared in a food grinder.
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 Creamy Corn Mashed Potatoes
from the Idaho Potato Commission
INGREDIENTS:
6 ears fresh corn on the cob
1 1/2 cups heavy cream
8 Idaho potatoes (5 pounds), peeled and quartered
1 clove peeled garlic, smashed
4 ounces butter
1/4 cup sour cream
Kosher salt
white pepper
1/2 cup finely sliced chives
DIRECTIONS:
Remove the corn kernels from the cobs and set aside. There should be about
8 cups of corn kernels.
Break the cobs into thirds and place them into a pot with the cream. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the cobs to steep in the cream for 10 minutes. Strain and set aside.
Cook the potatoes and garlic in boiling, salted water until tender. Drain the potatoes, reserving a cup of the liquid.
Saute the corn kernels in 1 tablespoon of butter, season with salt and pepper, and cook for 6 to 8 minutes. Transfer half of the corn kernels to a blender along with the cream and about 1/4 cup of the potato water and puree until relatively smooth.
Melt the remaining butter until it begins to brown lightly and begins to smell nutty. Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
Whip the potatoes in a mixer with the paddle attachment with the blended corn-cream, browned butter and sour cream. Add additional potato cooking water as needed. Fold in the remaining corn kernels, season with salt and white pepper and mix in the chives.
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 Roasted Asparagus with Hollandaise Sauce
from Knorr
SERVES 8
PREP TIME: 5 Minute(s)
COOK TIME: 12 Minute(s)
INGREDIENTS
2 lbs. asparagus, trimmed
2 Tbsp. Bertolli® Classico Olive Oil
1 package Knorr® Hollandaise sauce mix
1 cup milk
1/4 cup I Can't Believe It's Not Butter® Spread
PREPARATION
Preheat oven to 450°. In roasting pan, arrange asparagus; drizzle with Olive Oil.
Roast 12 minutes or until asparagus are crisp-tender.
Meanwhile, in 1-quart saucepan, blend Knorr® Hollandaise sauce mix with milk. Add Spread. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer uncovered, stirring constantly, 1 minute or until slightly thickened. To serve, pour sauce over asparagus.
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 Cranberry Almond Pear Crisp
from Ocean Spray
Makes 8 to 10 servings.
NGREDIENTS:
3 cups Ocean Spray® Fresh Cranberries
3 cups peeled, cubed pears (about 3 pears)
1 1/2 cups sugar, divided
1/2 cup butter (1 stick), cut in 8 slices
3/4 cup all-purpose flour
1 package Sunkist® Honey Roasted Almond Accents®, divided
Vanilla ice cream, optional
DIRECTIONS:
Preheat oven to 375ºF. Lightly grease 11x7-inch glass baking dish. Spread cranberries and pears in dish. Sprinkle with 1 cup sugar.
Place remaining 1/2 cup sugar, butter, flour and 3/4 cup almonds in food processor bowl. Pulse until almonds are fine and mixture is crumbly. Pour into medium bowl. Add remaining almonds; toss to mix. Sprinkle mixture evenly over fruit; press down lightly.
Bake 50 minutes or until fruit is bubbly and pears are tender. Cool slightly.
Serve warm with vanilla ice cream.
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 Libby's Famous Pumpkin Pie
from Nestle
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes
or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake
time to 55 to 60 minutes. Shallow pies- no change.
 Classic Beef Ribeye Roast With Herb Shallot Sauce
Makes 6 to 8 servings
Total preparation and cooking time: 2 1/2 to 3 1/4 hours
1 beef ribeye roast, small end (4 to 6 pounds)
2 tablespoons chopped fresh thyme
2 tablespoons garlic-pepper seasoning
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme
1 cup dry red wine
2 teaspoons country Dijon-style mustard
1 tablespoon butter, softened
Salt and pepper
1. Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press
evenly onto all surfaces of beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add
water or cover. Roast in 350°F oven 1¾ to 2 hours for medium rare; 2 to 2½ hours
for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for
medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand
15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for
medium rare; 160°F for medium.)
4. Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme
in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots
are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10
minutes or until sauce is reduced to 3¾ cup. Stir in butter. Season with salt and pepper
as desired.
5. Carve roast into slices. Serve with sauce.
Tenderloin and Garlic-Roasted Vegetables
 Makes 8 to 10 servings.
Total preparation and cooking time: 1 1/2 hours
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons grated Parmesan cheese
1. Heat oven to 425°F. Combine Italian seasoning and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for
medium doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F
for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to
rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast;
sprinkle with cheese. Season with salt. Serve with vegetables.
 Garlic-Herb Crusted Beef Roast
Makes 6 to 8 servings.
Total preparation and cooking time: 1 3/4 to 2 1/4 hours
1 boneless beef round rump roast or beef
bottom round roast (3 to 4 pounds)
Salt and ground black pepper
Rub:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed
1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all
surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 325°F oven 1 1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer
roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.
Pepper Herb-Crusted Beef Tenderloin
 Makes 8 to 10 servings.
Total preparation and cooking time: 1 to 1 1/2 hours
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
Salt
Seasoning:
2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1. Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all
surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for
medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F
for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let
stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach
145°F for medium rare; 160°F for medium.)
4. Carve roast into thick slices; season with salt, as desired.
 Lemon Thyme-Crusted Beef Rib Roast
Makes 8 servings.
Total preparation and cooking time: 2 3/4 to 3 1/2 hours
1 beef rib roast (2 to 4 ribs), small end, chine (back)
bone removed (6 to 8 pounds)
Lemon-Thyme Paste:
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
1. Heat oven to 350°F. Combine paste ingredients; press evenly onto beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat or
touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours
for medium rare; 2 3/4 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for
medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand
15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for
medium rare; 160°F for medium). Carve roast into slices.
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