3 slices diced bread
1/2 cup water
1 pound ground beef
1 cup dry milk
1/4 cup minced onion
Salt & pepper to taste
1 can tomato soup
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dry mustard
real-madrid-fixture,Mix first seven ingredients and form into small meatballs. Place in baking pan and pour the remaining ingredients over meatballs. Bake at 350 degrees for 1 hour, baste with sauce occasionally.
Grand Western Reserve 3 Bone Standing Rib Roast
Chuck Wagon Coffee, Chili & Cocoa Rub
1 ea. Grand Western Reserve, 3 Bone Stranding Rib Roast,maden-tennis
¼ cp. Ground Espresso Coffee, ground
¼ cp. Ancho Chili Powder
1 Tbsp. Cocoa Powder
2 Tbsp. Spanish Paprika
1 Tbsp. Dark Brown Sugar
1 Tbsp. Dry Mustard
1 Tbsp. Cumin Powder
1 Tbsp. Garlic Powder
2 tsp. Ground Ginger
1 Tbsp. Dry Oregano
1 Tbsp. Kosher Sea Salt
1 Tbsp. Ground Black Pepper
Combine all dry ingredients in a bowl.
Brush rib roast with olive oil.
Sprinkle rib roast liberally with kosher salt and ground black pepper.
Rub 4 Tbsps. of coffee rub over top surface of roast.
Place roast into 325° oven and roast to desired internal temperature.
130° recommended for medium rare.
Remove roast from oven and let rest for 15 minutes before slicing.