Recipe - Texas Style Fajitas

3 (up to)
5 pound Flank steak; whole or precut
One half cup Margarine
1 md Onion chopped
1 cn (17oz) purple plums (can be
hard to find; may have to
order)
1 cn (6oz) frozen lemonade
One half cup Bottled chilli sauce
One fourth cup Soy sauce
1 tablespoon Worstershire
1 tablespoon Dry mustard
1 teaspoon Ground ginger (I prefer
fresh ginger)
3 dr Tabasco sauce or add to own
liking; more or less

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)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.