Cathleen Kelly

I believe I've figured out what is wrong with the golumpki you grew up eating: there is no chopped onion in the beef, and dried parsley IS NOT a substitute for fresh. My grandmother was born in 1909, the baby of a family who had escaped the Tsar's empire. Even in the 1950s, at the height of the 'new and convenient' craze in American kitchens, she ALWAYS used fresh parsley; her addition of a dash of Accent (msg) was as far as she would deviate from the correct method.When I make them today, I often start out by chopping an onion fine, then microwave the onion for a minute, just to make them easier to digest. And seriously, if you're going to cook the cabbage separately, what's the point of not making rolls?Lastly - just NO to tomato soup. I always use a couple of those big cans of Hunt's tomato sauce, and they're perfect.

Oh my God! Asparagus has been my favorite vegetable for more than 60 years, and I was happy with boiling it and drowning it in butter and lemon (after removing the cat's portion: she prefers butter only).However, last week I overcooked it because I had too many things to attend to at the same time. I decided to look for alternatives, found this, read the reviews and made it last night. This is FABULOUS - and yes, I made a separate lemonless version for the cat, who loved it as much as I did!

This was ALMOST my go-to Irish stew, except it was missing fresh thyme and and a few cloves of garlic. I don't chop the rosemary or thyme - I just toss them in and let the cooking pull the leaves off of the stems, which I fish out and throw in the trash before I take my final step: I remove about two cups of broth with some potatoes, carrots and turnips, if using, and pulse it in the blender until it's fairly smooth, then add it back in.It makes the stew thick and delicious without adding any calories.

My grandpa's recipe was exactly the same, except he chopped the onions and bacon, used yellow mustard instead of Dijon and left out the pickles: pickles were for northern Germans, not Bavarians such as himself! I'mgoing to make these for Christmas dinner myself this year, and I'll squeeze a little bit of tomato paste: it enhances it subtly, both to your taste buds and your eyes. Mashed potatoes and red cabbage round out the perfect German dinner.And a warning to all: these taste sooo good that you'll be tempted to eat more than one or two. Don't do it - you'll be miserable once they expand in your stomach!

I'm going to try the original writers latest suggestions: use Guinness stout and add a quarter cup low sodium Soy Sauce.

I just made this, and it's fabulously good AND easy. I didn't bother with the clove of garlic out of sheer laziness, so I just added more garlic powder. I DID add some pureed ginger because I like it, but I don't think I even noticed it.I let it marinate for about one and a half hours in the fridge, turning it from side to side, and it worked out well. I made an extra portion to have tomorrow for lunch, but it got eaten😏 Even the cat loved it, and she usually resents change - that, my friends, is testament to how good this recipe is: it's cat approved!