1. Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.
2. Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.
3. Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°. Cover loosely with foil, and let stand 10 minutes.
4. Cut roast into thin slices; serve with rolls and Horseradish Sauce.
*1/4 cup apple juice may be substituted for bourbon.
Southern Living DECEMBER 2007
This also makes a nice relish for grilled or broiled catfish.
1. Stir together first 6 ingredients. Serve with cornbread crackers or corn chips. Store in an airtight container up to 3 days.
Note: For testing purposes only, we used Hidden Valley Garlic Ranch.
Southern Living DECEMBER 2007
This dip does double duty when served both with boiled shrimp and raw vegetables.
1. Stir together first 5 ingredients. Cover and chill 30 minutes. Garnish, if desired.
Southern Living DECEMBER 2007
Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.
1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, garlic, olives, and lemon rind in a food processor until combined, stopping to scrape down sides. With food processor running, gradually pour olive oil through food chute in a slow, steady stream, processing until mixture thickens. Stir in salt, pepper, and hot sauce to taste.
2. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Southern Living DECEMBER 2007
1. Combine first 3 ingredients in a large microwave-safe bowl. Microwave at HIGH 8 minutes or until cheese is melted, stirring every 2 minutes. Stir in tomatoes and cilantro. Serve with desired dippers.
Note: For testing purposes only, we used Velveeta Pepper Jack for pasteurized prepared cheese product.
Southwest Fondue With Chorizo: Prepare recipe as directed. Stir in 9 oz. finely chopped, fully cooked chorizo. Makes 7 cups. Prep: 20 min.
Southern Living DECEMBER 2007
Use candy canes as fun garnishes for this orange juice and vodka cocktail. Its red-orange color comes from the addition of maraschino cherry juice.
Photo by: Beth Dreiling Hontzas
1. Stir together orange juice and next 4 ingredients; serve over ice. Garnish, if desired.
Rudolph's Spritzer: Omit vodka and orange liqueur. Add 2 cups chilled lemon-lime soft drink. Proceed as directed.
Southern Living DECEMBER 2007
Plan-Ahead Party for 12
Boiled shrimp with three sauces
Beef Tidbits With Horseradish Sauce
Black-eyed Pea Dip
Vegetable tray with
Curry Mayonnaise
Savory Deviled Eggs
Southwest Fondue
Jingle Juice
Southern Living
Plan a gathering that's festive, fun, and free from stress. (Serves 12)
Boiled shrimp with three sauces
Beef Tidbits With Horseradish Sauce
Vegetable tray with
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Plan-Ahead Party for 12