Miller Family Recipes

I don't remember where I got this recipe, but I do remember it was really good. I doubled it and put it in a 9 x 13 pan) 4 c. thinly sliced potatoes (about 4 med.) 3 Tblsp. butter 3 Tblsp. flour 1 1/2 c. milk 1 tsp. salt 1 dash cayenne pepper 1 c. grated x-sharp cheese 1/2 c. more to spread on top paprika In a small saucepan, melt the butter and blend in the flour and milk and let it cook for a few minutes stirring with a whisk.  Season with salt and cayenne.  Cook sauce on low till smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in the cheese.  Place 1/2 of the sliced potatoes in a lightly greased 1 qt. casserole dish. Pour 1/2 of the cheese sauce over the potatoes.  Repeat with the 2nd layer of potatoes and cheese sauce.  Sprinkle with the remaining cheese and top with a sprinkle of paprika for color. Bake uncovered for about 1 hour at 350 degrees or 1 1/2 hours if doubled.

I found this in a Paula Deen magazine.  I think it's really yummy (Dan didn't much like it .He doesn't like much of anything, though)  If I weren't so lazy, I'd make it all the time. 1/2 avocado peeled and pitted 1/2 banana, sliced and frozen 3 Tblsp. unsweetened cocoa powder 1 c. almond milk 2 Tblsp. agave nectar (I used 4 dates) I also add a handful of spinach or kale and maybe some blueberries Put all the ingredients in a blender and blend till smooth.

I actually found this on facebook and made it for Christmas dinner and it was FANTASTIC.  The original recipe said to cook it for 5 min. per lb. and I cooked it for about 7 1/2 min. per lb.  I know prime rib is supposed to be a bit rare, but I don't like mine to be able to crawl off the plate.  It turned out fantastic.  As usual with meat, I let it rest about 10 min. before carving it and I forgot to make the gravy, but it was still great! 1 c. butter, softened 7 cloves garlic, minced 2 Tblsp. fresh rosemary, finely chopped 2 Tblsp. fresh thyme, finely chopped 2 Tblsp. salt 1 Tblsp. pepper 5-7 lb. boneless, ribeye roast 2 Tblsp. flour 2 c. beef stock preheat oven to 500 degrees Mix butter, herbs, salt, and pepper in a bowl. Rub the butter all over the roast then place it on a rack in a pan and bake 5 min. per lb. (I did 45 min. for a 6 lb. roast because I like it cooked more) Turn off the heat and let the roast sit for 2 hours without opening the oven...