1. Flank Steak
Juice of one lemon
½ C. soy sauce
¼ (or more) dry red wine (Lancers)
3 T. Vegetable oil
2 T. Worcestershire sauce
1 Large clove of garlic (or ¼ tsp. Powder)
1 ½# Flank steak
Marinate/refrigerate turning occasionally every 2 hrs for 2-12 hours
Broil or Grill – cut diagonally across grain
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Cheese Potatoes
2 # cubes hasbrowns
1 can cream of chicken soup
1 # sour cream (16 oz)
1 stick melted margarine
½ Cup diced onions (2 T. minced)
8 oz. Grated cheddar cheese
Salt & pepper
Mix sour cream, oleo and soup – then add onions, cheese, salt & pepper
Add potatoes
Bake in greased 9X13 pan 1- 1 ¼ hrs at 375 – uncovered
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Chinese Chicken Salad
3-4 chicken boneless breasts – boiled & shredded
2 heads iceberg lettuce (or romaine)
Celery, onions
Slivered/sliced almonds
Saifun/maifun noodles – fried
Dressing
2 T. sugar
2 T. soy sauce
1 t. pepper
½ cup salad oil
4 T. Sesame oil
6 T. (1/4 C.) Seasoned rice vinegar
1 t. dry mustard
2 T. sesame seed