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rom party nibble to ·tll main meal, food; a big part of holiday celebration
want it to be fun, [e tive, deliciou -and doable.
If it your turn to ho t the holiday dinner, con ider an ea y-to-serve, yet pectacular, buffet
stamng Peppered Beef Tenderloin with Roa ted Potatoe. beef tenderloin rubbed with a
mu tard-par ley-p ppercorn blend i a tunning a it is delicious. nd roa ting i uch a imple
cooking method' the b ef need no attention once it' in the oven. To ave time, roa t pouuoe and
onion along ide the tenderloin. Five-ingredient Creamy Hor eradi h auce makes th� perfect beef
accompanimem. Prepare it everal hour in advance and refrigerate until serving time.
Merry Cherry De ert can be made ahead too. It take only 20 minutes to as emble, then pop it
into the refrigerator. Ruby-red cherrie add fe five color and flavor to layer of sweetened ricotta
chee e and crumbled hortbread cookie .
eed nibbles for holiday no hing? Try Hor eradi h Meatballs in avory'Cherry auce.
Meatballs are always a favorite - e pecially when -they re already prepared and in the freezer ..
Adding zesty prepared hor. eradi h to ground beef give these meatball a real flavor punch 'that's
just"right with the cherry sauce. Or, if the need is more last minute, stop at the market and'pick up
the ingredients for Festive Party Roll-Ups. Purchase convenient ready.to. erve deli roast beef
sliced just to the thickne you need. LAyer it on a flour tortilla with hor eradi h-seasoned cream
cheese, sprinkle with dried cherries and roll up.
rf
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fl._orseradish
Meatballs in Sarory
Clwrry Sauce
Total pr. paration and cookin time: 40 minute
2 pound lean round b . f
1/2 cup cracker crumb
2
2 to 4 radi h
1/4
1
1/4
§estil'e <Party <1{oU-Vps
Preparation time: .JQ minute
12 ounc thinly lic d deli ro t beef
1/2 cup dri d tart ch rri '
2, tabl poon water
1 carton (8 ounce oft cre m ch
1/4 up prep r d hor eradi h
4 tar Dour tortill (about 10 inch )
2 cup fre h pin ch I v
about 20 Ie v )
<Peppered '.
cJje�f 'Tenderloin with
. 1{oasted <Potatoes
Creamy
Jlorseradisli Sauce
Preparation time: 5 minutes
1 cup mayonnai
1 cup dairy our cream .
1/3 cup milk .. ,
1/2. cup prepared horseradish
1/4 cup thinly liced green onions
I. In mall bowl, combine all ingredient; mix
well to blend. Cover and refrigerate until ready
to erve.
M'ak 3 cups.
Cook' lip: If using reduced-calorie or reduced-fa:
mayonnaise and light sour cream, increase milk to 213 cup.
Leftover sauce can be used later as a sandwich topping, a
tangy vegetable dip, seasoning for mashed potatoes or as a
sauce with me�tloaf
Merry Cherry cJJessert
Total preparation and cooking time: 20 minutes
Chilling time: 2 to 3 hours
1 cup ricotta ch
1 cup confectioners' u ar
1/4 cup dairy sour cream
114 cup coffe liqueur
1 can (21 ounc ) cberry mUn and
toppln
1-112 cup bortb d cookie crum
(about 30 2-inch coo )
Gr ted chocol te (option )
Fre h mint Ie v (optional)
I. In large bow I, combine chee e, ugar, our
cream and-liqueur: mix well. Set a ide. C •
2. Remove 6 cherrie from cherry filling; re erve
for garni h.
3. To a embl , n 2 table poon chee: e
mixture into each of ix (8-ounce) parfait
gla e. Add 2 table poon cookie crumb to
each gJa ; t pea h with 2 table poon cherry
filling. R p t layer . Fini h each erving with
equal porti n of remaining chee e mixture.
4. Chill 2 to 3 hour before erving. Garni h with
re erved cherri ,grated chocolate and mint if
d ired.
M 6 rvin .
II
are
hces:
Total preparation and cooking time: /-3/4 hour
3 to 4 - pound well-trimm d f
tenderloin ro t
2 pound mall new r d potatoe
4 mall onions, cut lengthwi e into
. quarters
1 tabl poon olive oil
1/2 te poon It
1/8 te poon pepper
EA 0 I G:
1/4 cup chopped fre h par ley
2 table poon Dijon- tyle mustard
1 tabl poon cracked mi ed (black,
white, reen and pink) or black
peppercorn
I. Heat oven to 425°. Combine ea oning ingre­
dient ; pread evenly onto urface of beef roa t.
Place roa t on rack in hallow roa ting pan.
In ert meat thenn meter 0 bulb i centered in
thicke t part, not re ting in fat. Do not add water
Qf cover.
2. In large bowl, combine potatoe ,onion and oil;
ea on with alt and pepper. To to coat evenly.
Arrange vegetable on rack around roa t. Roast
beef and vegetable in 425° oven 55 to 65
minute until roa t i medium-rare to medium
donene and vegetable are almo t tender. Tum
vegetable halfway through cooking time.
3. Meanwhile prepare Creamy Hor eradi h auce.
4. Remove roa t when meat thermometer regi ter
140° for medium-rare, 155° for medium. Let .
tand 15 minute . (Roa t will continue to ri e
ab ut 5° in temp rature to reach 145° for
medium-rare, 1 0° f r m dium.) While roa t i
tanding, return vegetabl to oven and continue
c king to 10 minute or until tender.
. Carve ro t into 1/4-inch thick lice; erve with
vegetable and h r eradi h auce. .
M k 6 to 8 rvin .
Sal'Ory Cherry Sauce
1
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I. In I rg au pan.' rnbme be 'I hr. th. cherry
jui .e c ncentratc, .orn tarch IllI tur JnJ gin fer.
tirring to blend. Bring to a h )J I. reduce heat to I
I w. 'ook minute or unul II�h'h thicken .d.
urnng (cca\J{ nail) .
_ . tir 10 dn d .hcrn and !'!1I.'l'l1 onion