• 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.

Recipes

Meats and Roasts

Barbecue Chicken or Pork Ribs
Cover chicken pieces or ribs with water and add a sliced onion, piece of celery, and salt & pepper (if desired).  Bring to a gentle boil and simmer for twenty to thirty minutes.  Brush chicken or ribs generously with Thomas Sauce and grill over medium coals (or on gas grill) about fifteen to twenty minutes - turning often.

Thomas Marinade Flank Steak
1-12 oz. bottle Thomas Marinade
Pour 1/2 of marinade into shallow baking dish.  Put in 2 lb. of steak.  Cover with remainder of marinade.  Allow steak to marinate overnight at room temperature and turn it over in the morning and marinate for the remainder of day in refrigerator.    Cook 3 to 4 minutes on each side.  Cut across the grain very thin.

Pork Roast
Place 1/2 cup of Thomas Sauce in a large ziploc bag.  Add roast and marinate overnight.  When ready to cook, roll wet meat in seasoned flour and roast as usual.  The drippings will make a great sauce, but add another tsp. or so of Thomas Sauce just to be sure.

Salads

Thomas Fat Tuesday Spicy Cole Slaw
Combine 3 Tbs. or more of Thomas Dressing, 1 Tbs. cider vinegar, 1 tsp. prepared mustard, 2 Tbs. mayonnaise, 1 Tbs. hot sauce, 2 Tbs. capers, 1/2 tsp. sugar, salt & course ground pepper.  Chop a medium cabbage and small shallot and toss well with dressing mixture.

Pasta With Thomas Dressing
Combine steamed mixed vegetables (red or green peppers, broccoli, asparagus, carrots, cauliflower, etc.) with 1/4 cup roasted pine nuts and minced garlic, to taste.  Toss cooked angel hair pasta with Thomas Dressing and place a vegetable mixture on top.  Sprinkle with more Thomas Dressing and top with fresh parmesan cheese, chopped parsley, and cherry tomatoes.

Vegetables

Broccoli Saute
Toss 1 or 2 small bunches of broccoli with Thomas Marinade and set aside.  In a heavy skillet or wok over medium high heat, add 1 Tbs. olive oil. When hot, brown a clove of garlic and discard when golden.  To the garlic flavored oil, add 1 cup or more of sliced mushrooms and a small minced onion.   Saute until lightly brown, then add marinated broccoli.  Stir all ingredients briefly and steam to the degree of crispness you prefer.  Season to taste with salt and pepper and serve.

Grilled Potatoes
Boil new or red potatoes until almost done.  When ready to grill, cut into halves or quarters, leaving the skins on.  Thread on skewers and brush with a mixture of two parts Thomas Sauce to one part margarine or olive oil.  Sprinkle with kosher or flaked salt and cook over medium coals (or gas grill) ten to fifteen minutes, turning several times.

Entertaining

Thomas Salsa Dip
Combine an 8 oz. jar of Thick and Chunky Mexican Salsa, mild, medium, or hot, with 8 oz. of softened cream cheese (can use light or nonfat cream cheese), and 1/4 cup Thomas Sauce.  Mix well.  Serve as a dip or spread with tortilla chips, pita, or bagel crisps.

Cheddar Cheese Spread
Cut 2 cups of NY sharp cheddar cheese into cubes.  Place the steel blade in bowl of food processor and turn on.  Drop cubed cheese through the feed tube and process until finely grated.  Turn off machine and add 1/4 cup softened butter or margarine, 2 Tbs. coarsely chopped onion, 1 clove garlic, 1 1/2 tsp. seasoned salt, and 2 Tbs. Thomas Sauce.  Process until well mixed and fairly smooth.  To this mixture, add 2 fresh medium-sized tomatoes that have been peeled, seeded, and coarsely chopped.  Process to incorporate, leaving small chunks of tomatoes visible.  Grease a mold or bowl and line with plastic wrap.  Press mixture firmly into bowl, cover with plastic wrap, and chill.  Turn out onto plate to serve with crackers.

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