>> Saturday, December 26, 2009
Roanoke Beef Tenderloin
1 well-trimmed whole beef tenderloin
1 teaspoon white pepper
1 tablespoon Lawry's Seasoned Salt
1 teaspoon garlic salt
1/4 teaspoon oregano
1 teaspoon salt
1/4 cup Worcestershire sauce
1 cup water
Place beef on large sheet of aluminum foil. Mix pepper, seasoned salt, garlic salt and oregano; rub on beef and wrap in foil. Refrigerate for 12 hours. Remove 2 hours before cooking. Place beef in cooking pan and sprinkle with salt and worcestershire sauce. Add a cup of water to the pan and cook 35 minutes at 400 degrees rare to medium-rare.
(You may have to cook a little longer depending on size of tenderloin.) Perfect every time!
Green Bean & Tomato Casserole
4 cans of French Cut Green Beans
2 cans of Stewed Tomatoes
1 bag of Shredded Cheddar Cheese
(You could use fresh ingredients, but I'm all about saving time!)
Strain the water from the beans and mix the beans, tomatoes and cheese in a large bowl. Pour mixture into a pyrex dish and sprinkle a little cheese on top. Bake in a 350 degree oven for about 30 minutes, or until cheese starts to bubble.
Chocolate Pumpkin Pie
Pumpkin Pie Mix, Prepared
1 cup of Semi-Sweet or Milk Chocolate Morsels
1 Pie Crust
Prepare pie mix. Cover bottom of pie crust with chocolate chips. Pour mix over chocolate chips and bake as directed. A delicious twist on an old recipe!