| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
12 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 5 |
lb |
Flank steak; whole or precut |
| 1/2 |
c |
Margarine |
| 1 |
md |
Onion chopped |
| 1 |
cn |
(17-oz) purple plums (can be hard to find; may have to order) |
| 1 |
cn |
(6-oz) frozen lemonade |
| 1/2 |
c |
Bottled chilli sauce |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Worstershire |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Ground ginger (I prefer fresh ginger) |
| 3 |
dr |
Tabasco sauce or add to own liking; more or less |
INSTRUCTIONS
For all of the folks from Memphis and the unknown, that requested the
recipe for Texas Style Fajita's! Here it is:
Precut flank steak, or buy whole and cut to finger size.
Sautee onions in butter. Comine all ingredients. Let marinate overnight.
Cook over charcoal preferably hardwood. Mesquite if you have it, pecan or
hickory are also excellent.
There are many variations to any recipe, and you may wish to modify to fit
your own taste. We serve 5 to 600 lbs. at our customer meeting,
and....there's nothing ever left.
If you find a better variation, drop me a line!!
AT986@FREENET.CARLETON.CA
(WARD TOMLINSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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