Welcome to this issue of Haverhill Beef's Club Marinade Online!

A local tradition since 1952, Haverhill Beef is your full service, old fashion butcher shop and meat market located in the heart of downtown Haverhill.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

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Call us at (978) 374-4795 or purchase at the store!

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Quality product and excellent Customer service at an affordable price!!!

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Olio Carli's pure olive oil has a natural, mellow and sweet taste and a fragrant bouquet. It is the highest quality pure olive oil you can buy, with less than 0.3% acidity and not less than 25% Extra Virgin Olive Oil. All competing brands of pure olive oil are a blend of Extra Virgin and refined olive oil, but most contain 5% or less Extra Virgin and very few brands even specify blend proportions or the acidity content. Carli proudly declares these facts on every label of its 100% Pure Olive Oil. Incidentally, Carli's is Italy's best-selling pure olive oil.

Whereas Extra Virgin olive oil is best as a salad topping or a dip for dinner bread, pure olive oil excels as an ingredient in whatever you may be cooking. Try it as a base for a great marinade or in the pan for a wonderful omelette.

• RIVERSIDE FEAST: Will Feed 30 to 35 People
• BRADFORD BANQUET: Will Feed 24 to 30 People
• AYERS VILLAGE: Will Feed 20 to 25 People
• ROCKS VILLAGE: Will Feed 12 to 18 People
• ROSEMONT CAROUSEL: Will Feed 12 to 14 People

Prep Time: 5 Minutes
Refrigerate: 15 Minutes
Cook Time: 10 Minutes
Ready in: about 20 Minutes
Makes about 1 to 2 servings

Ingredients:
1 boneless New York Sirloin Steak, cut 3/4-inch thick (about 1 1/2 lbs.)
1/3 cup prepared Caesar dressing (non-creamy style)
2 tsp. lemon pepper
1 cup uncooked instant brown rice
2 cups frozen vegetable mixture, such as baby green and yellow beans and
carrots
2 Tbsp. prepared Caesar dressing (non-creamy style)
2 Tbsp. shredded Parmesan cheese (optional)

Directions:
1. Cut the New York Sirloin Steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in sealable plastic bag. Close bag, turning to coat steaks and
marinate in refrigerator 15 minutes.

2. Remove the New York Sirloin Steaks from marinade; discard marinade.

3. Season the the New York Sirloin Steaks with lemonpepper.

4. Heat a large nonstick skillet over medium heat until hot. Place the the New York Sirloin Steaks in the skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once.

5. Meanwhile cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables.

6. When the rice is done, stir in 2 Tbsp. Caesar dressing. Serve with steaks.

7. Sprinkle with cheese, if desired.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Makes 6 chops

Ingredients:
6 loin lamb chops
1 cups dry bread crumbs
1 1/2 teaspoons Worcestershire sauce
2 eggs

Directions:
1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13 inch baking dish.

3. Bake at 375 degrees F. for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Prep Time: 5 Minutes
Cook Time: 2 1/2 to 3 1/2 Hours
Ready in: about 2 3/4 to 3 1/2 Hours +/- WITH Standing Time depending on doneness
Makes 6 to 10 servings

Ingredients:
1 holiday roast ( 4 to 6 lbs.)
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. fresh chopped thyme
1/2 tsp. ground allspice
1/3 tsp. ground red pepper
1 tsp. olive oil

Directions:
1. Preheat oven to 325°F.

2. Combine seasonings ingredients and rub evenly into surface of roast.

3. Place the holiday roast on rack in shallow roasting pan. Do not add water or cover roast.

4. In oven, roast approximately 2-1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140°F for medium-rare or 155°F for medium.

5. Remove from oven and tent loosely with foil. Let stand 15 minutes.

6. Carve and serve.

Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready in: 65 Minutes
Makes 2 servings

Ingredients:
2 lb. holiday beef roast
1 tsp. dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered

Directions:
1. Preheat oven to 425°F.

2. Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of holiday beef roast.

3. Add olive oil to remaining herb paste and mix well.

4. Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.

5. Place holiday beef roast in oven, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast for 35 to 40 minutes for rare to medium. Remove holiday beef roast when meat thermometer registers 135°F for rare or 155°F for medium.

6. Allow holiday beef roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.

7. While holiday beef roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.

8. To Serve: Carve roast across the grain into thin slices. Serve with vegetables.