Ollie Trolley Burgers

I pulled this from the archives because I wanted a really good hamburger. Really, what's the first thing you normally cook on the grill when the weather gets warm? Middle of March and it's over 80 degrees. You bet I'm firing up the grill.

Years ago there was a "sit down" fast food chain by the name of Lum's. You know a step above McDonald's and a step below Outback Steak House. Lum's had two items on their menu that I thought were fabulous, their hot dogs steamed in beer with sauerkraut and the "Ollie Burger".

The hot dogs are pretty self explanatory, throw a bag of sauerkraut in a pot add a bottle of beer, plop in the hot dogs, put a lid on and steam until the hot dogs swell up. Serve on steamed buns with your favorite mustard.

The Ollie Burgers were really, really good with lots of flavor and very moist.

Ollie Trolley Burger
6 burgers depending how big you like them
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2 pounds ground round or chuck, whatever is on sale
3 tablespoons lemon juice (not the bottled please)
1 1/2 teaspoon seasoned salt
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon A-1 Sauce
1 Tablespoon Corn or vegetable oil
1/2 cup beef stock or broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon granulated garlic
1 teaspoon vinegar

Shape patties about 3/4 to 1 inch thick and 4-inches to whatever you like round.

Mix the remaining ingredients.

Place patties in a covered container and pour marinate mixture over them. Cover tightly and refrigerate 12 to 24 hour, longer is better. Turn patties frequently, DO NOT press down.

Remove from marinade and sear over high heat to seal juices, turn down heat and cook to desired doneness. Cook in your favorite grill pan or fire up the grill.

Southern Baked Brisket

This is just a classic Hanukkah recipe infused with a little Southern flavor for my Jewish friends. My non-Jewish friends will also enjoy it, even if you're not southern. I used Lipton Kosher Recipe Secrets Onion Recipe Soup and Dip Mix.

This really is delicious!

Southern Baked Brisket
8-10 servings
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1 (12-ounce) bottle chili sauce
2 cups ketchup
1 1/4 cups cola soft drink
1 (1.9-ounce) package dry onion soup mix
1 (3-4 pound) beef brisket flat, trimmed

1. Preheat oven to 350 degrees F. Stir together first 3 ingredients and both envelopes from the soup mix package in a large bowl.

2. Place brisket, fat side up, in an aluminum foil-lined roasting pan. Pour chili sauce mixture over brisket.

3. Bake, tightly covered, at 350 degrees F. for 4 to 4 1/2 hours or until fork tender. Remove from oven; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife, and pour pan juices over slices.

Lentil And Short- Rib Stew

This will make you smile even if it's 10 degrees outside. Like most stews and soups, this is better made a day ahead. Freezes beautifully without the pasta.

If I could get my brother to bring me some of his home grown beef short-ribs I could make a big pot of this and share with he and Edie.

Lentil And Short Rib Stew
3 generous servings
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3 pounds short ribs, cut into 3-inch pieces
Oil for browning ribs
3 cups water
1 teaspoon salt
1 bay leaf
1 clove garlic, minced
1 onion, chopped
1 small stalk celery chopped
1 cup dried lentils, washed and picked over
1/4 teaspoon thyme or oregano
1 cup elbow macaroni, cooked (optional)

1. Brown short ribs in the same heavy pot you will be using for the stew. Add water, salt, bay leaf, garlic, onion and celery. Simmer, covered, until meat is tender, about two hours.

2. Add lentils and thyme and continue cooking, stirring often, until lentils are tender, about 30 minutes longer. Correct seasonings and add macaroni, if using. Reheat. This is also wonderful served over rice if not using the macaroni.

3. If the bones have separated from the short ribs, remove them before serving.