Chicago Hot Beef Sandwiches: 2.5 lbs of top round (was hoping for finding bottom at the store), seared, then coated in one package of Good Seasons® Italian Dressing and Dip Mix that has been bloomed in butter, then braised in 4 cups of beef broth until tender (about 200°-210°). Cooled, sliced thin, and reheated. Served on toasted Winco® hoagie rolls with slices of provalone cheese and braising sauce and gardeneira.

Orange Cream Terrazzo Dream (Jiggle! A Cookbook).