| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew Meat — cut into 1 |
|
|
Inch |
| 1/2 |
c |
Teriyaki Sauce |
| 1/3 |
c |
Dry Red Wine |
| 1 |
tb |
Worcestershire Sauce |
| 1/2 |
ts |
Garlic Salt |
|
|
Unseasoned Instant Meat |
|
|
Tenderizer |
| 1/2 |
sm |
Pineapple (Or Canned) |
| 1 |
lg |
Green Pepper — cut into 1 |
|
|
Inch |
| 1 |
lg |
Onion — cut into 1 inch |
INSTRUCTIONS
Place meat in bowl. Mix teriyaki sauce, wine, worcestershire sauce, and
garlic salt. Pur over meat. Cover and refrigerate overnight or let stand
at room temperature for 2 hours, stirring occasionally. Drain meat,
reserving marinade. Sprinkle meat with tenderizer according to package
directions. Prepare pineapple, cut into wedges. On four skewers thread
meat alternately with green pepper, pineapple, and onion. Grill over hot
coals 8 minutes, baste with marinade. Turn, grill 7 minutes more. (Or
broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes
more). Brush once more.
Yield: 4 servings.
Recipe By : South Dakota CattleWomen - Carrie Puthoff, Madison SD
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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