ࡱ> $&#q ~bjbjt+t+ -AA~] rtttttt$wk    rr f rr В!qrBeef Roast with Citrus Salad 4 to 6 lb. beef rib eye roast 2 tsp., grated orange peel 2 cloves garlic, minced I tsp. each, cracked black pepper, dried thyme leaves and salt Fresh Citrus Salad* (recipe below) Preparation: Combine orange peel, garlic, pepper, thyme and salt; rub evenly over surface of roast. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part but not resting in fat. Do not cover. Do not add water. Roast in 350 oven to desired doneness allowing approximately 18 to 24 minutes per pound. Remove roast when the meat thermometer registers 135 for rare, 140 for medium rare, 155 for medium and 165 for well done. Allow roast to stand 15 to 20 minutes. Temperature will continue to rise (about 5) and to reach desired doneness. * Fresh Citrus Salad 6 cups torn, mixed greens (Boston lettuce, romaine lettuce and spinach) 3 oranges, peeled and sliced 1 pink grapefruit, peeled and sliced 1 white grapefruit, peeled and sliced Note: A beef rib eye roast will yield three 3-ounce servings per pound. Serve on a bed of fresh citrus salad. > |~OJQJ 6OJQJ 5OJQJ5B*CJOJQJ}~}~+0P/ =!"#$% [$@$NormalmH <A@<Default Paragraph Font~ ~~~~ +/? clyde sloan#A:\Beef Roast with Citrus Salad.doc@++x55++~@@GTimes New Roman5SymbolG& ArialHelvetica"hYjYj"20fBeef Roast with Citrus Salad clyde sloan clyde sloanOh+'0  , H T `lt|Beef Roast with Citrus SaladMieef clyde sloanlydlyd Normal.dot clyde sloan1ydMicrosoft Word 8.0r@@ q@ q՜.+,D՜.+,X hp  Xerox Corporationt1 Beef Roast with Citrus Salad Title 6> _PID_GUIDAN{3EB41779-DD14-11D6-86D4-000064657374}  !"%Root Entry F0!q'1Table WordDocument-SummaryInformation(DocumentSummaryInformation8CompObjjObjectPool0!q0!q  FMicrosoft Word Document MSWordDocWord.Document.89q