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. I love cabbage. Overcooking any member of the cabbage family, which besides red and green…
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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 a fun group, we ate well and everyone learned some new recipes. For me the…
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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 simple main courses you will ever find. Mom had a wooden mallet with a waffled…
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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 youth hostel complete with kitchens for use by the residents who were students at the…
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Oxtail Soup–A Peasant Recipe Goes Gourmet

Time was when oxtails were cheap.  In fact, if you bought some hamburger and a pot roast from one of the butchers in Hayward where I grew up, he would often give you an oxtail free if you asked for it.  When hamburger was 30¢ a pound, oxtails were a nickel or dime. Oxtails were…
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