INGREDIENTS

INSTRUCTIONS

I have the best book called ____Real American Food____, by Jane and Michael
Stern. It has regional specialties from across the country -- some very
fine gourmet food as well as street food.
It is absolutely fabulous as they have both a good palate and a fine style
of writing. This is taken exactly from their book and I'll probably be
sued. Please send cash for my defense fund.
:)
"Put Cheez Whiz on top of a double boiler with butter. Heat until soft and
drippy. Keep warm over hot water while you prepare steaks.
Slice onion and fry in butter or oil on griddle. When golden brown and
squiggly, scoot onions to side of grill and slap on a couple slabs of
prefab frozen sandwich steaks. (Typists note: Steak um is sold in the
Midwest)
When brown on one side (about a minutes), flip and cook the other side,
pushing onions back to mingle with the meat. The staeks will be donwithin
90 seconds total, but don't worry if they loiter onthe grill with the
onions a few extra minutes.
When ready to serve, take a sharp knife and hack steaks into helter-skelter
ribbons, then scoop them up with the onions and load them into the rolls.
Immediately spoon on molten cheese and add desired condiments.
We recommend an order of cheese fries on the side."
Serves 2 with cheese sauce left over to serve with the fries.
Posted to recipelu-digest Volume 01 Number 631 by SuzyWert@aol.com on Jan
29, 1998

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