Rib Roast, Yams, Collard Greens

Foolproof Standing Rib Roast Yield: 6-8 servings 1 (5 lb.) standing beef rib roast 1-tablespoon Paula Deen’s House Seasoning

Preheat oven to 375°F.

Allow roast to stand at room temperature for at least one hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for one hour. Turn off oven. Leave roast in the oven but do not open oven door for another three hours. About 1 hour before serving time, turn oven to 375° F to reheat the roast.

Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.

From the Food Network’s Paula’s Party.

“Y'all, what I just love about a rib roast is you can make the menu as formal or as informal as you like.”

‘Ol No. 7 Yams Yield: 4 servings

4 large sweet potatoes 3 cups water 1½ cups brown sugar 4 tablespoons butter 1 3-to-4 inch cinnamon stick 1/4 teaspoon freshly grated nutmeg 1/3 cup No. 7 Jack Daniels bourbon 1 long strip orange peel

Wash and dry sweet potatoes and bake at 400° for one hour, until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350°. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the potatoes 1/2–inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes.

Tip: To make this dish faster, bake potatoes the night before, leave skin on and throw in the refrigerator until ready to use.

Recipe courtesy Paula Deen.

Collard Greens Yield: 4 to 6 servings ½ lb. smoked meat (ham hocks, smoked turkey wings, or smoked neck bones) 1 tablespoon Paula Deen’s Seasoned Salt 1 tablespoon Paula Deen’s Hot Sauce 1 large bunch collard greens 1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for one hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½ to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Serve with favorite dish as a side.

Recipe courtesy Paula Deen