1. Preheat oven to 375°F. Remove and reserve stems from mushrooms—if you have kids that love helping in the kitchen, this is a great place for them to lend a hand. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems or sauté on the stove with a bit of butter for a little mid-cooking snack.  

2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.

3. Place stuffed mushrooms on rack in broiler pan. If you don't have a broiler pan, you can cover a cookie sheet with foil and it works as well! Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

What do you call a cow
with no legs?
.......
Ground beef.

Total Recipe Time: 2-1/2 to 3-1/4 hours
Makes 8 to 10 servings

1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
1 tablespoon steak seasoning blend
1 teaspoon dried rosemary leaves
3 cups fresh or frozen cranberries
1/2 cup honey

1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.

2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

3. Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.

4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) 

5. Carve Roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

Nutrition information per serving, 1/8 of recipe: 395 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 1.8 g fiber; 47 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 3.2 mg iron; 55.1 mcg selenium; 8.8 mg zinc; 182.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.