Sylvia's Scenario

This Christmas Eve, I made dinner and tried to choose something that we hadn't eaten for awhile (which is hard to do because it seems like all we've been doing lately is EATING.)  My brother is planning on preparing a prime rib for Christmas day, we just had ham two day ago at another gathering at our house, we just had turkey last month for Thanksgiving, I considered oyster stew, but my brother doesn't like oysters, so I came up with game hens.  Perfect.  I liked that idea because I knew they would make for a nice presentation, a little chicken on each plate.  So cute.  I stuffed each one with Thanksgiving dressing stuffing  and used our plum jam to make a glaze to baste them while they roasted in the oven.  That made them a little festive for Christmas Eve dinner.  Try it, you'll like it.  I also made Mrs. Wilkes Broccoli salad  broccoli salad  and used dried cranberries instead of raisins in honor of the season. Serves ...

This is a perfect entree for the holidays and easy to do for any novice in the kitchen.  Your guests will be impressed and delighted to be served such a treat.  This is what the holidays are about. Serves 6 1 beef tenderloin (3-1/2 pounds), tied together with kitchen twine at 2-inch intervals Coarse salt and freshly ground pepper 4-6 Tbsp. unsalted butter, softened 2 Tbsp. stone-ground mustard 1 Tbsp. Dijon mustard 1.  Let beef stand at room temperature for 1 hour. 2.  Preheat oven to 425 degree.  Season beef all over with salt and pepper.  Whisk together butter and mustards; coat beef all over with mixture. We doubled the recipe when we made this for our Christmas party of 12 guests. 3.  Roast in the upper third of the oven until an instant-read thermometer inserted into the center reaches 120 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut).   4.  Let rest for 10-15 min...