Beef Stolen-Off

by Liz Lipperman

  Seeing Maria bob her head up and down, Jordan pulled the yellowed piece of paper from the photo and unfolded it.

  After several seconds, she glanced back up at Maria, who was now smiling like she’d just won the lottery.

  “What is it?” Lucas asked.

  Jordan pointed to Lucas, and again, Maria nodded. She handed it to him and waited silently while he read it.

  The sound that came from him was full of pain, and he fell to his knees in front of Maria. “Rusty was Gia’s child?”

  When Maria verified it, he asked, “And I’m his father?” He didn’t need an answer from her. Still clutching the paper that proved it, he hung his head and sobbed.

  Jordan bent down and put her arms around him to comfort him. There was no way she could ever know how he must be feeling, finding out he’d had a son with the woman he’d loved. And realizing he’d never get to acknowledge that since the psychopath he’d allowed into his life had taken it all away from him.

  Wearing the face of a broken man, he peered up at Maria. “I had no idea. Why did she go back to Mexico if she knew the baby was mine?”

  Maria shrugged.

  “Was it because she didn’t feel the same way about me, or had she already known she was going to die?”

  When Maria nodded in reply, her eyes showed the regret she obviously felt.

  “And that’s what Diego was using to blackmail Bella?”

  Maria nodded before she lowered her head. As the woman’s shoulders shook with silent sobs, Jordan could only hope she’d finally get some comfort knowing the burdensome secret she’d carried for so many years would no longer weigh her down.

  After saying good-bye, Jordan and Lucas walked out to the nurses’ station, where he made the arrangements to transfer Maria to Dallas in the morning. Then he and Jordan drove back to Ranchero. Lucas had taken the photo, assuring Maria he’d return it after it was reframed. He also promised that when she was able to leave the rehab facility, she’d come home to a wheelchair-accessible house with twenty-four-hour nursing care. She was still crying when they left, but Jordan knew there was a little joy mixed in with her grief.

  “Why do you think Bella killed my son, Jordan?” Lucas asked when they were almost at Jordan’s apartment.

  “Greed. As your only living relative, she counted on inheriting your money after you died.”

  “I should have never signed that paper saying for all intents and purposes, we were in a common-law marriage.” He spat out the words contemptuously.

  “In retrospect, you probably shouldn’t have. It guaranteed she would inherit your wealth when you died. Up to that point, she’d been prepared to wait as long as necessary. That’s why she panicked when Maria told her that Rusty was your son. With the very real possibility of seeing all those years she’d spent with you wasted, she knew she had to act quickly to silence Maria. I guess she figured if she’d blurted it once, there was a real possibility she might do it again. Bella couldn’t risk that. When her plan didn’t go as she’d hoped and Maria didn’t die, she probably assumed she could control Diego with money now that his wife was unable to talk.”

  “Then why kill Rusty?”

  “I don’t know, Lucas. Maybe she decided if she eliminated the real threat to her not getting your money, the rest of it would fall into place. My guess is she presuaded Diego and Maria to keep Gia’s secret all those years mainly so you wouldn’t try to get custody of your son. Maybe that was what she meant when she said Diego had been blackmailing her all these years.”

  “You think Rusty knew?” His voice choked on the last few words.

  “No. From the short time I knew your son, I could tell he thought of you as a father, but I don’t believe he knew the truth. Bella was beginning to see her plan unravel when Diego demanded more and more money. I think she did what she felt she had to in order to get what she believed was her hard-earned money.”

  She left out the part about Rusty’s being involved with Bella in the cattle-rustling ring, as well as his affair with her. Some things were better left unsaid. His choked cry was proof she’d made the right decision. The man was in enough pain already.

  When Lucas pulled up in front of the Empire Apartments and dropped her off, he reached over and grabbed her hand. “I forgot to tell you. I’m having a brand new Suburban delivered to your friend tomorrow morning. Tell him if he doesn’t like the color, he can go to the dealership and pick whichever one he wants.” When she nodded, he added, “It’s the least I can do.”

  Jordan sighed and got out of the car, promising to keep in touch. Totally exhausted from the emotional day and from hobbling up the stairs, she was looking forward to a hot shower and a bowl full of German chocolate ice cream from Braum’s.

  When she opened the door to her apartment and walked in, she was surprised to see her friends huddled in the living room, concern written all over their faces.

  Pasting a smile on, she nodded.

  “We have a surprise for you,” Rosie said, grinning like the proverbial Cheshire cat.

  Jordan sighed. “I hope it’s a quick one. I’m done in, both mentally and physically.”

  “Not exactly what I wanted to hear.”

  She gasped, immediately recognizing the voice behind her. Twirling around, she came face-to-face with Alex—and he had a sinfully rich chocolate cake in his hands.

  “Alex, how…”

  “Don’t even ask.” He put the cake on the counter and took her into her arms. “Thought you might need this today. It’s Myrtle’s famous Better Than Sex Cake, one of your favorites.”

  “Jordan has never met a chocolate cake—or any other cake for that matter—that isn’t one of her favorites,” Victor said, rushing over for a closer look. “Yum.”

  Jordan stared up at Alex, seeing his concern despite the smile on his face.

  “I’m okay,” she said, standing up on tiptoes to kiss his cheek. “But I’ll be even better when I find out how long you get to stay in Ranchero this time.”

  “As long as it takes to wipe the sadness from your face.” Alex grabbed her and kissed her. When he released her, he held her away slightly and drilled her with his eyes. “Did that help?”

  “Maybe a little. At least twenty more just like that and one or two slices of that cake might do the trick.” She swallowed back the tears. “What are we waiting on? I’m starving.”

  “Hold that thought,” he said. “Let’s get some carbs into you. It’s gonna be a long night.”

  RECIPES

  BELLA’S STEAK AND GRAVY

  Boeuf Cuis au Jus de Viande

  Yields 3–4 servings

  1 pound (3–4 pieces) top round steak

  cup plus 2 tablespoons flour, divided

  1 tablespoon cooking oil

  4 beef bouillon cubes

  2 teaspoons pepper

  Preheat the oven to 325°F.

  Cut the meat into 3–4 single-serving-size pieces if it has not already been done. Trim all the fat. Sprinkle a little flour (approximately 1 tablespoon) on one side of the steak pieces and pound it in with a tenderizing hammer, flattening the steak. Turn and repeat for the other side. (If you use a butcher, you can ask him to tenderize the steak for you. Then, you can simply rub a little flour on each side of the meat.)

  In a Dutch oven or skillet that has a lid, heat the oil over medium heat. Brown the steak pieces on both sides (2–3 minutes per side), working in batches if necessary so as not to crowd the pan. When all the pieces are browned, place them back in the Dutch oven, layering them. In a bowl, whisk together cup of flour and 2½ cups of water, blending well. Whisk out any clumps of flour, then add the bouillon cubes and pepper. Pour the mixture into the Dutch oven. The liquid should cover the steak and will become the gravy. Continue cooking on the top of the stove until bubbling.

  Cover and transfer the Dutch oven to the preheated oven and cook for 1½ hours. After about 45 minutes, check the gravy for thickness: if it is too thick, add more water; if it is too thin, add
1 tablespoon of flour to 4 ounces of water and whisk until smooth before adding to the gravy. If the flour clumps, simply remove it with a louvered spoon. Taste it and see if it needs more pepper or bouillon cubes.

  If you are doubling the recipe, add one bouillon cube at a time after the initial four cubes and taste after each one.

  Serve with mashed potatoes.

  BRENDA SUE’S WATERGATE SALAD

  Yields 8–10 servings

  1 can (20 ounces) crushed pineapple with juice

  ½–1 cup miniature marshmallows

  1 can (14.5 ounces) red tart cherries, pitted and drained

  1 package (1.4 ounces) instant pistachio pudding mix

  ¾ cup chopped walnuts

  1 container (12 ounces) nondairy whipped topping such as Cool Whip (low-fat version may be used, if desired)

  In a large bowl, mix together the first five ingredients. Fold in the whipped topping. Cover and refrigerate several hours before serving.

  • • •

  MYRTLE’S BETTER THAN SEX CAKE

  1 package German chocolate cake mix, prepared

  ¾ cup hot fudge sauce

  ¾ cup caramel sauce

  ¾ cup sweetened condensed milk

  1 container (12 ounces) extra-creamy nondairy whipped topping such as Cool Whip

  4 Heath Bars (1.4 ounces each), chopped

  Prepare the cake mix according to package directions and bake in a 13-by-9-by-2-inch pan 32–37 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes on a rack, then punch 20–25 holes in the top of the cake with the handle of a wooden spoon. Microwave the hot fudge sauce for 20 seconds and then pour it into the holes. Microwave the caramel sauce and the condensed milk separately and add one at a time just like the hot fudge sauce. Frost with the whipped topping. Sprinkle the Heath Bars over the whipped topping. Refrigerate.

  • • •

  ALEX’S LASAGNA

  Yields 8–10 servings

  FOR THE MEAT SAUCE:

  ½ pound ground beef, crumbled

  ½ pound bulk Italian sausage, crumbled

  1 large onion, chopped

  1 teaspoon salt

  2 teaspoons pepper

  3 cloves garlic, minced

  1 can (6 ounces) tomato paste

  1 can (28 ounces) crushed tomatoes, undrained

  1½ cups water

  1 cup medium spicy salsa

  2 teaspoons sugar

  1½ teaspoons chili powder

  1 teaspoon fennel seeds

  1 teaspoon dried basil

  1 teaspoon oregano

  FOR THE LASAGNA:

  9 lasagna noodles (oven-ready lasagna noodles may be used)

  1 container (15 ounces) ricotta cheese

  ¾ cup grated Parmesan cheese

  4 cups mozzarella cheese

  Preheat oven to 350°F.

  In a Dutch oven over medium heat, cook beef, sausage, and chopped onions until brown. Drain. Add the next twelve ingredients and simmer uncovered for 3 hours.

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8–10 minutes or according to directions. Drain. (If you prefer, you can use oven-ready lasagna noodles that need no cooking.)

  Spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Cover the sauce with 3 noodles. Cover the noodles with one third of the remaining sauce. Top with half the ricotta cheese, dropping by tablespoonfuls evenly on the noodles (3–4 dollops per noodle). Sprinkle with salt and pepper, then Parmesan cheese. Top with a third of the mozzarella. Repeat this entire sequence. For the last layer, use the remaining 3 noodles and cover with remaining sauce. Sprinkle the remaining mozzarella over the sauce and cover tightly with heavy-duty aluminum foil.

  Bake in the preheated oven 45 minutes. Uncover and bake for another 20 minutes or until the cheese on top is bubbly. Let stand 20 minutes before serving.

  BEEF DADDY’S BANANA PUDDING

  Yields 12 servings

  3 tablespoons cornstarch

  1½ cups sugar

  ½ teaspoon salt

  8 large egg yolks

  2 cups heavy cream, chilled (divided use)

  1½ cups whole milk, scalded

  2 tablespoons butter

  4 teaspoons vanilla (divided use)

  4 large ripe but firm bananas

  1 tablespoon lemon juice

  1 box (12 ounces) vanilla wafers

  1 tablespoon powdered sugar

  In a saucepan, whisk together the cornstarch, sugar, and salt. Add the egg yolks and 1 cup of the cream and beat until smooth. Gradually whisk in the hot milk and cook over medium-low heat, stirring until the mixture is thick and begins to bubble in the middle, about 5 minutes.

  Remove the saucepan from the heat and stir in the butter and 3 teaspoons of the vanilla. Allow to cool before spooning the mixture into a glass container and sealing with plastic wrap pressed on the surface of the pudding. Refrigerate.

  When the pudding is cold, slice the bananas about a quarter-inch thick and toss with the lemon juice. In a large bowl or trifle dish, arrange a layer of wafers, then banana slices, then pudding, repeating three more times. Spread the final layer of pudding to the edges of the dish to seal the bananas. Cover again with plastic wrap pressed to the surface.

  Refrigerate at least 3 hours and up to 2 days so flavors meld and the wafers soften. Just before serving, whip the remaining 1 cup of heavy cream until soft, then add the powdered sugar and the remaining teaspoon of vanilla and continue whipping until stiff. Serve the whipped cream on top of the pudding.

  • • •

  MARIA’S SANGRIA

  Yields approximately 4 cups

  2 lemons

  2 limes

  1 orange

  ½ bottle (750 milliliters) sweet red wine (I use Gallo Family Vineyards Hearty Burgundy.)

  cup Cointreau

  cup brandy

  cup sugar

  1 can (12 ounces) orange soda (diet may be used, if desired)

  2 cans (12 ounces) ginger ale (diet may be used, if desired)

  Cut each of the fruits in half. Chop half of the fruit halves into small pieces and place in a medium container with a lid. Squeeze the juice of the remaining fruit halves into the container. Add the wine, Cointreau, brandy, and sugar. Gently stir the mixture, then cover the container with the lid and refrigerate overnight. Refrigerate the sodas. When ready to serve, pour the wine mixture into a punch bowl and add the orange soda and the ginger ale. Add more wine or ginger ale to your taste. I usually double this recipe for a crowd and freeze a liter of ginger ale in a Bundt cake pan or a similar round pan to be used as an ice ring in the punch bowl.

  • • •

  BELLA’S BEEF STROGANOFF

  Yields 4 servings

  1½ pounds beef tenderloin

  Salt

  Pepper

  Garlic powder

  3 tablespoons flour, divided

  3 tablespoons olive oil

  1½ sticks butter, divided

  1 medium onion, cut into thin strips

  8 ounces fresh mushrooms, sliced

  1 can (10¾ ounces) cream of mushroom soup

  1 can (10¾ ounces) beef broth

  1 cup sour cream

  1 package (8 ounces) egg noodles

  Trim all the fat from the steak, then sprinkle it with salt, pepper, and garlic powder. Slice the steak into ½-inch-thick strips and toss the strips with 2 tablespoons of the flour. Heat the oil and 2 tablespoons of the butter in a large skillet and quickly brown the beef, 2–3 minutes on each side. Remove the meat from the pan and set aside.

  Heat another 4 tablespoons of butter in the pan. Add in the onions and mushrooms and sauté for 2–3 minutes until the onions are tender. Add the remaining tablespoon of flour to the vegetables as this will be the thickener for the gravy.

  Return the cooked meat to the pan, then add the soup and the broth and bring to a boil. Reduce the heat, cover, and cook on low for 28 minutes, stirrin
g frequently. Add the sour cream and cook for 2 minutes more.

  Cook the egg noodles according to package directions. Drain. Toss the noodles with the remaining butter. Season with salt and pepper to taste.

  Serve the meat mixture over the buttered noodles.

  • • •

  LILY’S LAYERED SALAD

  Yields 12 servings

  1 large head lettuce, rinsed, dried, and chopped, divided

  ¾ small head red cabbage, chopped

  2 cups grated carrots

  1 box (10 ounces) frozen peas, thawed

  2 cups chopped cauliflower

  2 cups sliced cucumber

  2 large tomatoes, diced

  1 cup mayonnaise (low-fat may be used, if desired)

  ½ cup dry ranch dressing mix

  ½ package dry Good Seasons Italian dressing mix

  1 pound bacon, cooked and crumbled