Category Archives: Meats

Manhattan Meat Rolls

When I was a student at the University of Wisconsin in Madison, the Division of Residence Halls provided housing and dining facilities to thousands of students. I think that anyone who attended UW-Madison in the early 1960’s would agree that … Continue reading

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Smoked Sausage Soup

Among the many reasons for admiring Julia Child are her sensible observations about the privacy of the kitchen. From her I learned that the broken cake or tart that refused to slip smoothly out of the pan will look fine … Continue reading

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Jerri’s Yorkshire Chicken

This is another recipe Jerri found in the Better Homes and Gardens Meat Cookbook long ago when we lived in Kentucky. My mother and father would have loved it, and I sure do. The name is a play upon Yorkshire … Continue reading

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Jerri’s Beef and Brussels Sprouts

I can’t remember not liking Brussels sprouts, though I may have suppressed the memory of battles at the table with my mother and father. Since Brussels sprouts are closely related to cabbage I probably liked them from the first taste. … Continue reading

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Connie’s Jiffy Beef Stroganoff

When we lived in Kentucky, we belonged to a dinner group which met every other month or so. Couples took turns hosting a special dinner, the hosts determined the menu and members brought the dish assigned to them. It was … Continue reading

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Easy Cube Steak and Mushrooms

Take some lean chewy beefsteak, pound it until it cries for mercy, simmer it slowly in a little wine and water until it gives up and falls to pieces and you will end up with one of the most wonderful … Continue reading

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Chicken Marsala

When we moved to the country, the first outbuilding that Mom and Dad bought was a chicken coop. It was about ten feet square with a sloping roof. Dad and the farmer he bought it from somehow loaded it on … Continue reading

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Jerri’s Leftover Turkey A la King

After we became empty nesters, a problem we never had when the kids were living at home rose to prominence. Even two people with excellent appetites and reasonably good memories can forget how many packages of leftover turkey they tucked … Continue reading

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Scallop Scampi

Properly cooked, scallops are wonderful. Our friend Dardi sautés sea scallops to perfection. The trick is to cook the scallops until they are just done. Thirty seconds too long, and the scallops begin to toughen and soon resemble large rubber … Continue reading

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Salim’s Goulash

One day, many years ago, a friend stopped at my room in the Aaseehauskolleg in Münster, Germany and told me that Salim was making his famous goulash. The Aaseehaus was a Studentenheim. It was a combination dormitory, fraternity house and … Continue reading

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