What You Need:

 

2 C of fresh spinach

2 garlic cloves, minced

1/2 C Parmesan cheese, grated

1/4 C walnuts, chopped

1/4 C olive oil

8 celery stalks, trimmed and rinsed

 

How to Make It:

 

Place the spinach into the blender

Add the garlic and Parmesan cheese.

Add the walnuts to the mixture.

Pour the olive oil in over the other ingredients.

Process the mixture until it becomes very smooth.

Spread the mixture into each of the celery stalks.

Cut each stalk into 2 in. pieces.

Place the appetizers on a plate and cover with plastic wrap.

Refrigerate at least 30 minutes or for up to 2 hours.

 

Serves:  48 appetizers

 

You can use any of the remaining stuffing mixture as a dip for these appetizers.  Just add 1/2 C plain yogurt, 1 T grated Parmesan cheese and a 1/4 t of pepper.  Mix together well and set out with the appetizers for everyone to enjoy.  

What You Need:

 

1 (5 lb.) boneless rib eye roast, at room temperature

4 cloves of garlic, peeled

1/2 C soy sauce

1 t pepper

1 large onion, peeled and diced

1 1/2 C red wine

1 C beef broth

 

How to Make It:

 

Place the oven temperature at 450 degrees and allow the oven to preheat.

Cut the garlic cloves into six slices each.

Cut 1 in. deep slits into the roast and place the garlic into the slits.

Rub the roast with soy sauce to completely cover.

Sprinkle the pepper over the entire roast.

Place the prepared roast into a large roaster pan.

Sprinkle the diced onions around the roast in the pan.

Roast in the oven for 30 minutes being sure to baste the roast every 10 minutes with the red wine.

After 30 minutes, reduce the oven temperature to 350 degrees.

Continue roasting for 1 1/2 hours or until a thermometer inserted into the roast reaches 160 degrees, being sure to baste the roast about every 15 minutes.

Remove the roast to a serving platter.

Cover loosely with aluminum foil and allow it to stand 20 minutes.

Skim the fat from the top of the juice in the roasting pan.

Pour the remaining wine and the broth into the roasting pan.

Place the roasting pan on the stove top over medium high heat.

Deglaze by stirring to dislodge any brown bits from the bottom of the pan.

Simmer for 2 minutes, then remove and pour into a serving dish.

Serve the carved pieces of beef with juice spooned over each piece.

 

Serves:  6

 

A rib eye roast is a standing rib roast that has been removed from the bone and tied.  It is a very tender piece of meat and has more flavor than tenderloin.  Using wine to baste the meat gives it flavor and helps it to remain moist.  A dark stout beer can be used in place of the wine if you prefer.  The beer will give it more of stout taste where the wine will give it a slightly sweeter taste.

What You Need:

 

1 pot of brewed herbal tea

4 t of honey

1 large sweet apple, diced

 

How to Make It:

 

Pour the tea into 4 cups filling them 2/3 full.

Stir in 1 t of honey per cup.

Add 1/4 of the diced apple to each cup.

Let the tea stand for 5 minutes before serving.

 

Serves:  4

 

There’s nothing better than a nice cup of tea after a good meal.  This tea is the perfect sipping tea to relax with after that wonderful Easter dinner.