Christmas Dinner Roast

While I would love to try just one time…a ribeye or prime beef roast is just not in my budget. Can anyone tell me if I can use same roasting technique for either of these more expensive cuts for a boneless top round roast? Or any type of cheaper cut of roast? Any special tips for tenderizing? Thanks for any help, suggestions or comments.

Thanks, really appreciate this!!

Chef’ Bob’s Christmas Dinner at The Buckinghams Home
(My Son Little Bob is Cooking this one)

Salt Crusted Old-English Prime Rib


(6 to 8 servings)
Prime Rib Roast about 5 Bones (Small End)
2 to 4 Tablespoons Worcestershire sauce
1 teaspoon Paprika
Old Bay Seasoning
Rock Salt (Ice cream Rock Salt)
Beef Broth


Prime rib roast Salt and pepper to taste Rock
salt/ice cream rock salt
Mix MSG, Worcestershire, paprika, Old Bay Seasoning,
and rub into meat. Completely cover
the bottom of a heavy roasting pan with a
layer of rock salt. Lightly dampen the salt
with Beef Broth, until salt is just moist.
Place roast on the salt in standing position.
Cover the roast completely with more salt,
then dampen lightly. Roast in preheated oven
at 500 degrees F. for 12-15 minutes per pound.
When done, rock salt will be extremely hard.
Crack it, pull away from meat and brush any
remaining salt particles from roast.
(The Best you have ever put to your lips)


2 - quart sauce pan (1/2 full of water)
3 - Tablespoons of Butter
4 - Beef Bouillon Cubes
Sprinkle of Soy Sauce
Dash of Worcestershire Sauce
8 - Ounces (or more) of fresh Mushrooms, Chopped
2 - teaspoons Kitchen Bouquet
sprinkle of Garlic Powder
1 or 2 - Med. Shallots, chopped fine

Cover and simmer for 3 hours.
Wonderful Sauce over Prime Rib Roast


Another one of my favorite sauces for Prime Rib.
1 - (8 oz) package of cream Cheese
1 - Tablespoon Confectioners Sugar
1 - Tablespoon Fresh Lemon Juice
1 - Tablespoon Worcestershire Sauce
2 - Tablespoons Prepared Horseradish
1/2- Cup Heavy Whipping Cream

Soften the cream cheese. Blend in confectioners sugar,
Lemon juice, Worcestershire sauce and Horseradish. When
thoroughly blended, fold in 1/2 cup heavy cream, whipped.
Then refrigerate.
Makes 1 1/2 cups

Crab-stuffed Baked Potatoes

4 medium to large baking potatoes
1/4 cup crab meat
1 Tbsp Old Bay Seafood Seasoning
1/2 cup butter or margarine
1 Tbsp finely chopped onion
enough Cream to bind mixture
1 3-oz can sliced mushrooms or 3 Tbsp fresh mushrooms, sliced
1 cup grated sharp cheddar cheese, reserve 1/3 cup

Bake the potatoes. Meanwhile, season the crab meat with the Old Bay by working it into the crab meat with your fingers. Refrigerate until needed.

When potatoes are cooked, carefully scoop out potatoes (reserve the potato skins) and mash thoroughly adding 2/3 cup of cheese and using a bit of milk to moisten.

Over low heat, in a small sauce pan, melt butter and sauté onions and mushrooms until just softened, gently add seasoned crab meat. Then combine crab mixture with the mashed potatoes. Moisten as needed with milk. Pile the mixture into the potato shells. Sprinkle with reserved 1/3 cup cheese. Bake at 350 degrees for 20 minutes.

Yield: 4 main-course servings

Asparagus with Bacon Dressing

4 slices bacon, diced
1/2 medium onion, finely chopped
1/4 cup vinegar
1/4 cup water
2 teaspoons sugar
1 pound asparagus, trimmed and cooked just until tender

Brown bacon in a skillet until crisp.
Add onion, and cook until tender; drain well.
Add vinegar and water; bring to a boil.
Remove from heat, and stir in sugar. Pour
dressing over asparagus, and serve warm.

We will serve Hot Garlic Crescent Dinner Rolls

Banana Cream Pie
(Special Ordered by our friend Billy Buckingham, this
is his favorite)

“Banana Cream Pie is one of the yummiest things
on earth and this is a great one.
May use 3 tablespoons of cornstarch in place of flour.”

1 - 10 inch pie


3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups 1/2 and 1/2 cream/milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (10 inch) pie crust, baked
4 bananas, sliced

In a saucepan, combine the sugar, flour, and salt.
Add milk in gradually while stirring gently.
Cook over medium heat, stirring constantly, until
the mixture is bubbly. Keep stirring and cook for
about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the
beaten egg yolks, and immediately add egg yolk
mixture to the rest of the hot mixture. Cook for
2 more minutes; remember to keep stirring.
Remove the mixture from the stove, and add butter
and vanilla. Stir until the whole thing has a
smooth consistency.
Slice bananas into the cooled baked pastry shell.
Top with pudding mixture.
Bake at 350 degrees F (175 degrees C)
for 12 to 15 minutes.
Chill for an hour.

Our Minet Pumpkin Praline Pie
Minet Pumpkin Pie (Bob’s Menu)
(One Each)

Carol’s Old Family Recipe
From CJ and Phil 1970
Dodge City, Kansas

1 - Cup Sugar
4 - Tablespoons Cornstarch
1 - teaspoon Cinnamon
½ - teaspoon Nutmeg
½ - teaspoon Ginger

  • Pinch of Salt
    1 - Cup Pumpkin
    2 - Egg yolks
    2 - Cups ½ and ½ Cream
    1/2 cup Texas Pecans
    1/4 cup Brown sugar

Mix all ingredients, and slowly bring to a boil,
(being careful not to burn, as it can stick on the bottom)
STIRRING CONSTANTLY, until thick, pour into a pre
baked pie shell and let cool in the refrigerator.
(Oh, yes cover with plastic wrap, when putting into
the refrigerator.) We let the pie cool to room
temperature before putting into the refrigerator.
I think you will enjoy this pie very much.
I have come with a way to make a second pie all
the same except I put a layer of Pecans and 3 or
4 tablespoons of brown sugar in the bottom of the
cooked pie shell then pour the hot mixture over
the nuts and brown sugar. We do both pies for
Thanksgiving and Christmas.

We call the second pie “Pumpkin Praline”.
I have never shared this recipe with anyone and
I am now sharing it with you.
Chef’ Bob,************ the Duce, for CJ and Phil