• 1 standing prime rib roast, with bones, about 10 lbs.
• 1 tsp. marjoram
• 2 Tbs. plus 2 tsp. celery salt
• 2 tsp. tarragon
• 2 Tbs. instant minced onion
• 1 Tbs. plus 1 tsp. thyme
• 1 Tbs. garlic powder
• 2 tsp. rosemary
• 1 Tbs. plus 1 tsp. black pepper
• 3 Tbs. plus 1 tsp. paprika
• 2 tsp. white pepper
• 3 Tbs. plus 1 tsp. salt

Remove roast from refrigerator and let stand at room temperature 1 hour. Preheat oven to 450°F. Combine dry ingredients in a bowl and mix thoroughly. To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil. Starting with the underside (rib side), pat spice mixture over meat, trying to get as much of the mixture to adhere as possible. Turn meat over and do sides, ends, and top (fat side) of the meat. Place roast on a flat wire rack, ribs down, fat side up in a large roasting pan. Sprinkle and pat additional spice mixture on the top. (To reserve remaining rub mixture for another use, place in a glass jar, seal tightly and store in a cool dark place.) Place prepared meat in oven and roast uncovered 1 hour. After 1 hour, immediately turn off the oven. Do NOT open oven door. Let roast sit in oven 4-5 hours. (Allow larger roasts the longer time.) After the 4-5 hours, turn on oven to 375°F and roast 30 minutes for a medium rare roast. Remove roast from oven and let stand 10-15 minutes before carving.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 311, fat 25.0g, 73% calories from fat, cholesterol 71mg, protein 18.6g, carbohydrates 2.1g, fiber 0.6g, sugar 0.5g, sodium 539mg, diet points 8.7.

The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.

• 4 baking potatoes, scrubbed
• 2/3 cup lowfat sour cream
• 2 Tbs. plus 2 tsp. prepared horseradish, drained
• 1 Tbs. plus 1 tsp. unsalted butter, softened
• 1 Tbs. plus 1 tsp. dill

Preheat oven to 375°F. Pierce potatoes several times with a fork. Bake about 1 hour, or until crisp outside and cooked through. Transfer to a baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and add to same bowl. Discard tops. Mash potato with half the sour cream, half the horseradish and butter. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Mix remaining sour cream and horseradish in a bowl. Stir in dill. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.) Preheat oven to 400°F. Place potatoes in baking pan and bake about 50 minutes if chilled, 20 minutes if not, or until heated through and golden brown. Spoon sour cream topping on each.

Per serving: calories 227, fat 7.4g, 29% calories from fat, cholesterol 24mg, protein 5.9g, carbohydrates 35.0g, fiber 3.3g, sugar 5.4g, sodium 49mg, diet points 5.0.

• 1-1/2 lbs. broccoli florets
• 2 tsp. unsalted butter
• 2 Tbs. walnuts, minced
• 1 Tbs. dry breadcrumbs
• 3/4 tsp. lemon zest

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until tender. Transfer broccoli to a serving bowl and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Stir in walnuts, breadcrumbs and lemon zest. Sauté 2 minutes. Remove from heat and add nut mixture to broccoli. Season with salt and pepper to taste and toss.

Per serving: calories 95, fat 4.9g, 40% calories from fat, cholesterol 5mg, protein 5.8g, carbohydrates 10.6g, fiber 5.2g, sugar 3.2g, sodium 59mg, diet points 1.8.

• 1 whole angel food cake
• 4 cups strawberries, hulled, half crushed, half sliced
• 1-1/2 cups light frozen dessert topping, thawed, or whipped cream
• 1 Tbs. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 cups whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 108, fat 1.7g, 14% calories from fat, cholesterol 1mg, protein 2.4g, carbohydrates 21.6g, fiber 1.6g, sugar 17.1g, sodium 220mg, diet points 2.5.