Linda Fomby BradyFamily Treasures 1/4 lb butter or oleo1 tsp celery salt1/4 tsp thyme1/4 tsp cayenne papper1 tsp seasoned salt1/4 tsp oregano1/4 tsp onion powder4 drops Tabasco® Melt butter and stir in herbs and spices. Serve warm.
Linda Fomby BradyFamily Treasures 3-4 lbs eye of round at room temperature2 garlic cloves Cut slashes 1/2 inch slices over meat and stuff with garlic. Put in 500 degree oven and leave for 5 minutes per pound. Turn oven OFF and leave roast in oven standing for 2 hours. Will be perfectly done to medium. … Continue reading Beef Tenderloin
Linda Fomby BradyFamily Treasures Boil 1 bag cranberries in 3 quarts of water and 6 sticks of cinnamon. Let stand 30 minutes. Pour through strainer to discard cranberry hulls and cinnamon. (Boil about 10 minutes--cranberries will pop open). Add 1 can frozen orange juice and juice of 2 lemons. Add sugar to taste (about 2 … Continue reading Cranberry Tea
Linda Fomby BradyFamily Treasures 3 small boxes Peach Jello®4 cup water16 oz bottle Real Lemon®3 cup boiling water4 cup sugar2 (46 oz) cans pineapple juice Dissolve Jello® in boiling water. Add 4 cups water and 4 cups sugar, Real Lemon®, and pineapple juice. Freeze in 3 half-gallon containers. Thaw for about 2 hours before serving. … Continue reading Peach Punch
Linda Fomby BradyFamily Treasures 2 (20 oz) cans green chilies10 oz Monterey Jack® cheese1 (13 oz) can evaporated milk10 oz cheddar cheese4 eggs, separated 3 Tbsp floursalt and pepper to taste Remove seeds and flatten chilies in bottom of 3 quart casserole. Cover with slices of cheddar and then layer more chilies and Monterey Jack®. … Continue reading Baked Chilies Rellenos