2 lb Beef skirt steak

1/2 Onion; halved, slice thin

2 ts Ground cumin

2 ts Powdered red chiles

3 Jalapenos; (pickled) chopped

2 Cl Garlic; chopped

1/4 c Lime juice

2 tb Jalapeno pickling liquid; *

1 tb Corn oil

1 tb Soy sauce; (optional)

1 ts Liquid smoke; (optional)

This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry. 1. Place half of the onions in the bottom of a

nonreactive dish. Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once. 2. Preheat the grill or broiler until hot. Fajitas

need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Mix together the oil and, if you are using them, the soy sauce and liquid smoke. Brush or spoon the oil mixture onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. 3. Remove the meat to a cutting board. Let sit 5

minutes before slicing. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca. NOTES: Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers. The skirt steak is the traditional cut used and was reserved primarily for the chief cowboy. Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful and authentic. You might be wondering where the cast-iron griddle with the sizzling bell peppers and onions are in this recipe. While such a serving method may be dramatic, it is an affectation developed mainly by chain restaurants and is in no way a part of true Tex-Mex fajitas. You may go ahead and add it, but I am still partial to the clean, simple taste of hot grilled meat topped solely with fresh tomato salsa and blanketed in warm, soft tortillas. I do make two minor additions in my recipe when oven-broiling: I add soy sauce to help the thinly cut steaks brown quicker, and I use bottled “liquid smoke” to replicate the flavors created by the more desirable method of charcoal-grilling. Otherwise, this recipe is as authentic as it gets. —–

3 Guajillo Chiles

2 Cloves Garlic;Finely Chopped

1 tb Brown Sugar; Firmly Packed

1 ts Thyme Leaves; Dried

1/4 ts Salt

1/4 ts Pepper; Freshly Ground

2 lb Beef Flank Steak

Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices.

2 lb Round steak, chuck steak or

-roast 1 ts Onion salt

1/2 ts Salt

1/2 ts Garlic salt

1/2 ts Lemon pepper

1/2 ts Sausage seasoning

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Marjoram

1/2 ts Basil

Fat grams per serving: Approx. Cook Time: 8 hrs Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag. ~+—

4 center-cut filets mignons — fully trimmed

1 cup veal demiglace

1 cup water

2 tablespoons dijon mustard

2 tablespoons bottled horseradish

Accompaniment: Butternut Squash, Turnip, and Green-Bean Quinoa (see recipe)

Season filets with salt and pepper.

In a 2-quart saucepan heat demiglace and water just to a simmer and add steak. Add some boiling water to mixture if necessary to make enough liquid to just c over steak. Poach steak at a bare simmer (meat will toughen if liquid is allow ed to boil), without turning, 8 minutes and remove from broth. Boil broth over high heat until reduced to about 1/2 cup and stir in mustard and horseradish. Keep sauce warm over low heat and halve steaks horizontally.

Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alo ngside. Spoon sauce over steak.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.

1 Lb. ground beef

1/4 C. undiluted cream of mushroom soup

1 egg — beaten

1/4 C. toasted bread crumbs

1 C. chopped green pepper

salt and pepper to taste Potato Topping: equivalent of 6 servings of instant potato mix 4 Oz. sour cream

1 C. grated cheese

2 Strips bacon — fried crisp

Mix all ingredients well. Place in a ungreased 10-inch pie plate. Bake at 350 degrees for 30 minutes. Pour off excess fat from meat.

Potato Topping: Follow package directions for potatoes, substituting sour cream for milk. Carefully spread over top of meat pie. Sprinkle cheese on top. Criss cross bacon on top. Broil for 10 minutes or until cheese is melted. Allow to cool 5 minutes before serving.

1 1/4 lb Ground beef

1 md Green pepper, chopped

1 md Onion, chopped

1 md Carrot, shredded

8 oz Sour cream

2 ts Flour

1 ts Worcestershire sauce

1/8 ts Garlic salt

1/2 Of a 17 1/4 oz pkg frozen

-puff pastry, 1 sheet, thaw 1 7 1/2 oz. can semi condensed

-Cream of mushroom soup In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18×12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of

each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.

1 boneless beef top sirloin steak

1 medium bell pepper, cut in 1-inch pieces

8 large mushrooms

MARINADE 2 tablespoons vegetable oil

1 tablespoon fresh lemon juice

1 tablespoon water

2 teaspoons Dijon-style mustard

1 teaspoon honey

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

Cut beef steak into 1-inch pieces. In large bowl, whisk together marinade ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Season with salt, if desired.

MAKES 4 SERVINGS

1/2 lb Ground beef 1 1/2 ts Salt

2 tb Vegetable oil 1/2 ts Black pepper

1/2 c Onion,chopped 2 tb Butter or margarine

1 tb Green bell pepper,chopped 1 tb Parsley,chopped

2 c Mirlitons,chopped(2 med) 1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes). 3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350′F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons. —–