Wednesday, May 04, 2011

Roastbeef and Vedge Redux with Baked Potatoes and Horseradish Cream

Wednesday March 30

The leftover horseradish cream from Monday kept in the fridge pretty well, as did the last of Thursday's prime rib, which we reheated with whatever was left of its vedge and jus. Since the oven was on, we baked a couple of russet potatoes, and were they good just smashed on the plate with that horseradish cream!

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