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Rosemary Rib Roast
Southern Living, December 2003
What can I say…it’s a rosemary rubbed rib roast. It was excellent and very tasty. It took FOREVAH to cook though. About 2 1/2 to almost 3 hours so we didn’t let it rest the way you should, but it was still juicy and yummy!! We have LOTS of left overs for tomorrow. I can’t wait!!
Measuring spoons
Large roasting pan
Thermometer
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Spaghetti and Meatballs
Home-Style Meat Loaf Cooking Light, MARCH 1998 Photo courtesy of Southern Living, APRIL 2005 This meatloaf was DELICIOUS! I would use a thermometer, though, mine was a little under cooked after the allotted time. We’re making this tonight for dinner, too. The sandwiches and left overs from this…