Quick Skillet Beef Kabob Sandwich

Ingredients:

1 lb. well-trimmed boneless beef top sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes

1 tsp. each garlic powder, lemon-pepper and char-grill seasonings

2 tbsp. butter (divided in ½)

1 med. Onion, thinly sliced

1 each, large green and red peppers (cut into rings)

2 (6 inch) pita bread rounds (cut into halves)

Tomato wedges

Parsley sprigs

Directions:

Place steak cubes in a small bowl. Sprinkle with garlic powder and lemon-pepper seasoning. Set aside.

Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once.

Remove beef cubes to heated platter to keep warm.

Add remaining tablespoon of butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings. Place tomato wedges and parsley sprigs around edge of plate.

Stuff beef, pepper rings and tomato wedges inside the pita pockets and eat.

Bean and Bacon Soup

Ingredients:

2 cups of beans

2 tablespoons finely cut onion

2 tablespoons finely cut bacon

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped parsley

1 teaspoon thyme

3 tablespoons flour

Directions:

Soak beans in water over night. Drain and put into a saucepan with 6 cups of boiling water.

Boil slowly for 2 hours or until soft; add onion and bacon which have been fried light brown.

Boil 5 minutes. Then add salt, pepper, parsley and thyme. Mash beans with the back of a spoon. Add

flour mixed with a little cold water to make a paste.

Boil five minutes. Then simmer and serve.

Shrimp on The Barbie

Ingredients:

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon of freshly grated Ginger root,

Directions:

Soak a dozen long wooden skewers in water for 30 minutes. Then push the skewers through prawns, lengthwise, from head to tail, one prawn per skewer.

Combine all ingredients in saucepan and cook over medium to low heat, stirring, until the butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals.

Baste skewered prawns liberally with sauce and grill for 2 minutes. Turn each prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and are thoroughly cooked through. Remove from heat immediately when done, as they will get tough if overcooked.

Use any remaining orange sauce for dipping the prawns.

Prize–Winning Chunky Beer Chili

Yield: 4 Servings

Ingredients:

2 ½ lb beef brisket, cut into 1 inch cubes

1 lb lean, ground pork

1 large onion, finely chopped

2 T cooking oil

3 garlic cloves, minced

2 T green chilies, Diced

8 oz tomato sauce

1 salt and pepper to taste

1 beef bouillon cube

12 oz beer

1 ¼ c water

6 T chili powder

2 ½ T ground cumin

1/8 t dry mustard

1/8 t brown sugar

1 pinch of oregano

Directions:

In a large kettle brown the beef, pork and onions in hot cooking oil. Add salt and pepper to taste. Add remaining ingredients. Stir well.

Cover and simmer 3 to 4 hours, stirring occasionally. Cook until meat is tender and Chili is thick and bubbly.