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MILLIE CROSS
 
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Member Since: Dec. 2002
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Recipe Reviews 38 reviews
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Foolproof Rib Roast
Got this recipe back in 80's from Womens Cattlemen Association.. It will work on any cut of meat, regardless of weight.... I have made several times with anything from chuck to beef tenderloin. DONT OPEN THE OVEN... THAT IS THE SECRECT.. make sure your meat is at room temp before you put in oven. If you have people that are the "well done" "dead on the hoof" type you should add some time to intial cooking. People can't believe this method works.. It does if you do it right., everytime.

3 users found this review helpful
Reviewed On: Jan. 8, 2012
Pasta e Olio
It's as good as mine. Slice the garlic, it makes like an extra something.. but just brown. Throw in some broccoli for veggie..

1 user found this review helpful
Reviewed On: Jan. 5, 2012
Turkey With Rye Dressing
I used this last year as I was looking for a rye bread stuffing.. I used the basic dressing ingredients, butter, onions, celery, EGG, poultry seasoning and it was very good. To me garlic does not belong in dressings/stuffing. But I could not cook without it. I have done the apple/pecan stuffing for pork. Don't know if I would add for this but may try it this year. ... But it was delicious and we enjoyed at dinner and after on our turkey/stuffing/cranberry sandwiches.

4 users found this review helpful
Reviewed On: Oct. 20, 2011
 
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