Original Recipes and Helpful Hints
If you use canned broth in your recipes, keep it in the refrigerator and the fat will solidify. Punch 2 small holes (on opposite sides of the top) to pour, and the fat will remain in the can.
Instead of stuffing your turkey or chicken, bake your dressing separately and it won't absorb all the fat from the bird. For a wonderful flavor, add 1/4 cup of Thomas Sauce to your dressing and reduce the liquid called for in the recipe by 1/4 cup.
When roasting your turkey or chicken, fill the cavity with lemon and onion slices soaked in Thomas Sauce and several stalks of celery. You'll add lots of flavor and no fat.
Brush the outside of the bird with Thomas Sauce during the last 30-45 minutes of cooking for a beautiful, golden crust and no added fat.
Meats and Roasts
Barbecue Chicken or Pork Ribs
Thomas Marinade Flank Steak
Thomas Fat Tuesday Spicy Cole Slaw
Pasta With Thomas Dressing
Thomas Salsa Dip
Cheddar Cheese Spread