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This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover


Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael



5 pounds Beef Short Ribs or Flanken
4 large Onions, sliced
1 pound whole baby Carrots
1 pound pitted Prunes
2 Yams, cut in 2 inch pieces
4 Bay Leaves
2 tablespoons Worcestershire sauce
2 tablespoons Pareve powdered Beef flavored Soup Base
2 cups Red Wine, mixed with 2 cups Water


Preheat the oven to 400 degrees. Place Short Ribs in a large Dutch oven pan and bake for 1 hour. Remove the pan from the oven, and place plate until needed.

Over medium heat, cook the onions, stirring occasionally until thoroughly browned but not burnt. Mix in the other ingredients and the Wine/Water mixture. Bury the Short Ribs in the pan amidst the mixture.

Bring to a boil, then cover tightly (This needs to be tightly sealed) and place in the oven at 325 degrees for 2 1/2 hours. Serve. This dish can be left in the oven overnight at 275 degrees to serve as a Shabbas lunch. If you are going to do that, increase the Water to 4 cups.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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