Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Preheat oven to 450º. Combine salt, pepper, and oil. Rub evenly over roast. Place roast on wire rack in a roasting pan. Bake for 45 minutes, reduce temperature to 350˚, and bake for 45 minutes more, or until meat thermometer inserted in thickest part registers 145˚ (medium rare), or to desired doneness. Remove from oven, cover loosely with foil, and let stand 20 minutes before slicing. Use an electric knife to slice. Slice ribs away from meat first.
Horseradish Sauce
1 cup whipping cream 4 tablespoons horseradish, freshly grated or prepared 2 tablespoons fresh parsley ¼ teaspoon garlic salt
Beat whipping cream with mixer until stiff peaks form. Fold in remaining ingredients, and serve immediately or refrigerate for up to 8 hours.
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To purchase A Southern Lady Cooks, contact Nancy Hucks at (704) 677-4302 or kathrynscottagekitchen.com.
When it comes to matches made in the kitchen, North Carolinians believe in soulmates. From breakfast to dessert, dig into a few of our favorite pairings.
In Edgecombe County, the country’s second-oldest remaining town common is the gateway to its sprawling historic district. Travel these acres and blocks on a reflective trip through time.