Osborne Brothers serving Nashville, Baxter, and Woodbury Tennessee

Roast Beef with Horseradish Sauce
1/2 cup whipping cream
1/3 cup A.1. Original Steak Sauce
2 green onions, chopped
3 Tbsp. Prepared Horseradish
1 beef eye round roast (2 lb.)
HEAT oven to 325°F.
BEAT whipping cream with mixer on high speed until soft peaks form. Mix steak sauce, onions and horseradish in medium bowl. Add whipped cream; stir gently until well blended. Cover. Refrigerate until ready to use.
PLACE meat in roasting pan.
BAKE 45 min. to 1 hour 15 min. or until done (160°F). Cut meat into thin slices. Serve with horseradish sauce.
Serving Size: 8 servings
Bar-B-Cue Cheeseburger & Rice Skillet
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup Barbecue Sauce
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
BROWN meat with onion in large skillet; drain.
ADD water and barbecue sauce; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir. Sprinkle with cheese.
Serving Size: 6 servings, about 1 cup each


New Country Chicken Pie with Herbed Biscuit Topping
1 (10 3/4 oz.) can condensed cream of celery soup
1 cup chicken broth
1 1/2 cups frozen mixed vegetables
2 1/2 to 3 cups cubed cooked chicken
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups Martha White® Self-Rising Flour
2 tablespoons chopped fresh parsley
1/3 cup butter, melted
1/2 cup milk
Heat oven to 400°F. Whisk together soup and broth in 10-inch cast iron or other ovenproof skillet. Mix well. Bring to a boil. Add mixed vegetables. Reduce heat and simmer 5 minutes. Stir in remaining filling ingredients. Simmer until mixture is hot, about 3 minutes. Combine flour and parsley in medium bowl. Add butter and milk. Stir until soft dough forms. Drop dough by tablespoonfuls over hot chicken mixture in skillet, making about 12 biscuits. Bake 20 to 25 minutes or until biscuits are golden brown
Serving Size: 6 servings
Three-Cheese Chili Pup Cups
1 (12-ounce) can refrigerated buttermilk biscuit dough (10 count)
5 slices American cheese, cut into 4 triangles each
1/2 cup finely shredded Cheddar and Monterey Jack cheese
1 (10.5-ounce) can Hormel® Chili No Beans
4 Franks, sliced
Heat oven to 400°F. Lightly coat 12-cup muffin pan with cooking spray. Using rolling pin, roll each biscuit into 3-inch circle. Line each muffin cup with 1 biscuit, gently pressing biscuit up side and slightly over edge of each cup. In bowl, stir together chili and franks. Divide chili mixture evenly among cups. Gently fold dough up and over chili mixture (edges will not completely meet). Top each cup with 2 triangles American cheese; sprinkle each with small amount shredded cheese. Bake chili cups 15 to 18 minutes or until golden brown. Let stand 5 minutes before serving.
Serving Size: 8 servings
Baked French Toast
16 slices raisin bread
4-ounces cream cheese
1/3-1/2 cup cinnamon and granulated sugar mixture
1 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
6 eggs
1 3/4 cup Purity Milk
1 teaspoon vanilla
Spray 11 X 17-inch pan with vegetable spray. Spread cream cheese evenly over 8 slices of bread. Sprinkle with cinnamon and sugar mixture. Place remaining bread slices on top, making sandwiches. Cut sandwiches diagonally. Combine brown sugar, butter and maple syrup and bring to a boil; heat for 1 minute. Pour in casserole dish. Place cream cheese sandwiches in dish. Combine eggs, Purity milk and vanilla; pour over bread. Refrigerate overnight. Bake, uncovered at 350° F for 30 minutes. Serve with sandwiches flipped so caramelized side is on top. May serve with fresh berries and sour cream on the side.
Serving Size: 8-10 servings