Show 5: Food and Thanksgiving Traditions

SAMSUNG20120808_184937This week on Ready Radio we give thanks for all the blessings we have received this year and think about our own holiday traditions.  Doug shares his love of bread baking and berry picking.   Amy talks turkey, deep fried that is, and we all look forward to Christmas.  All this and more on the ready radio Thanksgiving Spectacular!

Truprep product of the week: The Country Living Grain Mill

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Sun Oven

Keystone Canned Meats

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Sausage Apple Stuffing

Green Bean Casserole with Crispy Onions

Prime Rib Roast
Preheat oven to 425 degrees.
Bring meat to room temperature. Rub the roast with a 4:1 mixture of salt to black pepper and garlic powder. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Preheat the oven to 375 degree F.  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 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

French Silk Pie (Baker’s Square Recipe)
1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
4 eggs

1/2 cup sweetened whipped cream
Chocolate curls, if desired
Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions. Cool crust completely before adding filling. Beat sugar and butter until sugar is not grainy. Add chocolate and vanilla.  Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 2 hours or until firm. Before serving, top with whipped cream and chocolate curls.