The diner Allie runs in the book is called Sally's Diner. We thought it would be fun to put up some of the recipes that Allie uses in the book.

Anna's Mom's Pot Roast
Anna's Mom's Beef Stew










Anna's Mom's Pot Roast

3-4 lbs. trimmed deckle or brisket
4 large onions, sliced
4 carrots cut in chunks (optional)
4-6 potatoes, quartered (optional)
Garlic powder (4 or 5 shakes)
Black pepper (3 shakes or 4 turns of the mill)
Paprika (at least 6 shakes)
Salt (1 tablespoon or to taste: Mom usually cooks without it and puts the shaker on the table. Either way, kosher or coarse salt is recommended)

1. Using a large, heavy, covered skillet (Mom uses her grandmother's Club Aluminum), sear both sides of the meat.
2. Add onions and seasoning.
3. Simmer on a low flame for two hours. The meat should cook in its own juice. Add water if needed.
4. Allow to cool for twenty minutes. Refrigerate overnight.
5. The next day, remove congealed fat and slice the meat on the bias and against the grain.
6. Add the potatoes and carrots and simmer for 1-1/2 to 2 hours. If you prefer, serve with noodles instead of potatoes.



Anna's Mom's Beef Stew

1-1/2 lb. cubed stew meat
1/2 cup flour
2 onions, sliced
3 carrots, sliced
3 potatoes, quartered
4 sliced mushrooms
4 oz. peas
1/4 cup cooking sherry
1/2 tsp. kosher salt
1/8 tsp. black pepper
1 cup beef broth
1 tbs. vegetable oil

1. Using a 3 quart saucepan, saute onions in vegetable oil.
2. Mix the flour with the salt and pepper. Dredge the meat in the flour mixture.
3. Sear the meat in the oil.
4. Add the broth slowly, stirring. Simmer covered for one hour.
5. Add carrots, potatoes, and mushrooms. Cook for another 45 minutes or until the potatoes are tender.
6. Stir in the sherry. Add the peas. Cook for 10 more minutes.
Suggestion: leave out the potatoes and serve over noodles. You can also start the stew one day, refrigerate after step 4, then complete the cooking the next day.