Peppered Beef Skewers With Onion-horseradish

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	4	Servings

INGREDIENTS

3		Garlic cloves, pressed
2	T	Soy sauce
1	T	Pepper
1	lb	Tender beef*
1	lb	Red onions
1	T	Olive oil
1	T	Salad oil
1	T	Brown sugar, firmly packed
1/3	c	Red wine vinegar
1/3	c	White wine
2	t	Horseradish, prepared

INSTRUCTIONS

~ such as top sirloin or loin, about 3/4 to 1" thick and trimmed of
fat. =======================================================
============== === 1. In a bowl, mix garlic, soy, and pepper. Cut  beef
into 1/4" thick strips about 3" long. Mix with seasonings. Cover  and
chill for 1 hour or up until the next day. 2. Weave slender  skewers
through the meat, keeping strips flat. Place on a grill 4-6"  above a
solid bed of hot coals (you can hold your hand a grill level  for only
2-3 seconds). Turn to brown evenly, about 4 minutes. Serve  meat, on or
off skewers, with marmalade. *** ONION-HORSERADISH  MARMALADE *** 1. In
a 10-12" frying pan over medium-high heat, mix  onions, olive or salad
oil, and brown sugar. Cover; stir occasionally  until any juices have
evaporated and onion is golden brown, about 8  minutes. 2. Add red wine
vinegar, white wine and horseradish; stir  often, uncovered, until
liquid evaporated, about 6 minutes. Serve  warm, or cool. If made
ahead, let cool, cover, and chill up to 3  days. Makes about 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 496 Calories From Fat: 339 Total Fat: 37.8g Cholesterol: 80.5mg Sodium: 359mg Potassium: 341.4mg Carbohydrates: 15.5g Fiber: 2.4g Sugar: 3.9g Protein: 20.7g