Flank Steak Teriyaki 

4-6 flank steaks  
4-6 pineapple slices  
1 tbs salad oil  
1/2 c soy sauce  
1/4 c sugar  
2 tbs sherry (optional)  
1 tsp ginger  
1 clove garlic, crushed  
1/2 tsp MSG (optional) 
 
  
To form marinade, combine all except steaks and pineapple. 
Mix well and pour over steaks. 
Let marinate 1 to 1-1/2 hours. 
Fry steaks in very hot oven or skillet brushing once with marinade. 
Add pineapple during last few minutes, brush with marinade and cover. 
Cook 3-5 min. Serve over rice.
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Corned Beef and Cabbage 

BEEF, DUTCH OVEN  
 
2 lb well trimmed corned beef  
1 small onion, quartered  
Boneless brisket or round  
1 clove garlic, crushed  
1 small head green cabbage, cut into 6 wedges  
6 medium carrots cut into quarters 
 
  
Pour enough cold water on corned beef in Dutch oven to just cover. 
Add onion and garlic. 
Heat to boiling, reduce head. 
Cover and simmer until beef is tender, about 2 hours. 
Remove beef to warm platter, keep warm. 
Skim fat from broth. 
Add cabbage and carats, heat to boiling. 
Reduce heat and simmer uncovered 15 min.
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Stew and Biscuits 

1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)  
1 bottle Zesty Italian salad dressing  
1 tbs.. Worcestershire sauce  
1 tbs.. butter or margarine  
1 large onion  
1 tsp. pepper  
1 tsp. garlic salt  
1 tsp. seasoning salt  
1/2 cup corn starch  
1 - 2 cans refrigerated jumbo biscuits  
1 large Ziplock bag  
2 - 3 1 lb. bags frozen vegetables 
(chef's choice - many combinations are available at the supermarket. 
 
  
Note: The onion can be omitted if the frozen vegetable package includes onion. 
It's nice to include a specialty mixture of vegetables for color and variety.) 
1 package mushroom (or brown) gravy mix. 
Also, (a package of e.g., McCormick, 
beef stew seasoning can be used in place 
of the seasonings and corn starch)

The morning of the dinner, cut up the roast into bite-sized cubes,
 put the cubes in the Ziplock bag, and add the salad dressing 
and Worcestershire sauce. Seal the bag and knead to mix the contents. 
Put the bag back in the cooler until its time to cook. 
It is best if the meat can marinade at least four hours 
(this imparts a wonderful flavor to the meat as well as tenderizes it). 
Dice the onion. Sauté' in the butter in the Dutch oven. 
Then add the marinated meat and spices and brown the meat. 
After the meat has browned, add the mixed vegetables and stir. 
When everything is combined, 
mix the gravy mix with water in a separate 
cup per the instructions on the package and add to the stew. 
If there is not enough liquid to the mixture, add a little more water. 
Cover the Dutch Oven and allow to cook for about 1/2 hour, 
stirring occasionally. 
There will be extra liquid in the stew from the marinade, 
vegetables, and added water, which will have to be thickened.
 To do this, mix the corn starch with cold water 
in a separate cup until it is a thick white liquid. 
Slowly stir this into the stew over heat until it starts to thicken.
 Cover and allow to simmer on low heat for 5 - 10 more minutes,
 stirring frequently. Pull the oven off the fire and uncover. 
Place jumbo biscuits on top of the stew leaving a small 
gap between the biscuits. 
Cover the oven and place the oven on a pile of coals, 
then place coals on the lid. 
Check periodically until the biscuits are light golden brown.
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'Cook 4 Ever'