Beef Jerky #1

1 1/2 Pounds Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion
or garlic powder or Worcestershire sauce may be added. Toss to coat
each piece. Cover and refrigerate several hours or over night.

Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling
rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook
in smoker until meat is completely dried. Store in air-tight container.
Serve as a snack or appetizer.

Barbecued Meat Patties

1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
-----SNAPPETIZERSY BASTING S-----
-----C-----
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
-----A-----
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce and a
1 dash Hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,
mixing to blend well. Form portions of meat to even, rather thick meat
patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches
from source of heat, basting with sauce and turning patties over from
time to time for even browning. Grill 12-15 minutes total or to your
liking- time depends on how well you like your meat done. Serve meat
patties on hamburger buns, if you like, or with French Fries.

Baby Porcupine Appetizers

1/2 cup rice
1 pound ground beef
1 tablespoon onions -- minced
2 tablespoons green bell peppers -- finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt
1 clove garlic
2 cups tomato juice
4 cloves
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

Combine rice, ground meat, onion, green pepper, salt, celery salt and
garlic; form into balls about 1-1/2 inches in diameter.

Heat tomato juice, cloves, oregano and Worcestershire sauce in
skillet. Add meatballs. Cover tightly and simmer for 50 minutes. Remove
cloves before serving.

ISLAND TERIYAKI

ISLAND TERIYAKI

1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch
wide.

Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.

Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook
and baste over charcoal). Serve hot as an appetizer.

Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.

Beef With Caper Sauce

4 pounds Beef Eye Of Round Roast
1/2 cup Cooking Oil
1/2 cup Tomato Paste
1/4 cup Imported Soy Sauce
1/4 cup Red Wine Vinegar
2 tablespoons Crushed Rosemary
2 teaspoons Salt
Pepper To Taste
-----GARNISHES-----
Caper sauce
Paprika
Tomato roses
Green Onions
Parsley
Rye Bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate
in the refrigerator for 2 hours or overnight. Remove roast from
marinade; wipe with absorbent paper. Place roast, fat side up, on rack
in open roasting pan.

Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or
to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice.

Arrange slices of cold roast beef in an overlapping pattern on a
serving platter; spoon caper sauce down center. Sprinkle with paprika
and garnish with tomato roses, green onions and parsley. Serve with rye
bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes
and serve on small wooden picks inserted in cabbage head or fruit. Dip
beef cubes in Caper Sauce.

Creamy Pizza Fondue

Creamy Pizza Fondue

1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)

1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.

2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.

3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.

Appetizer Ribs

3 1/2 pounds spareribs -- cut into individual
salt and pepper
2 cups water
garlic salt
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs
with half the sauce. Broil until brown; turn, brush other side and
brown.

NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an
appetizer.