Beef Braciole
Janis Wojnowski

Rib-eye beef, sliced thin
Sm. amt. grated Parmesan cheese
1 slice Mozzarella cheese, for each piece of beef 
Tomato sauce

Place a slice of cheese on a piece of sliced beef. Sprinkle a small amount of parsley and Parmesan cheese on sliced cheese. Roll up tightly and secure with a toothpick. Cook with oil in a frying pan, until meat is browned. When cooked, remove the oil and add tomato sauce, salt and pepper. Let cook 15 minutes.

Beef Fajitas
Marg McLaughlin

1 to 1 1/2 lb. skirt or flank steak
3 to 4 cloves garlic, minced
1/2 c. lime juice
1 tsp. salt
1/4 c. tequila
1/2 tsp. pepper

Place meat in plastic zipper-top bag. Add remaining ingredients. Marinate at least 2 to 3 hours, or overnight in refrigerator. Drain and discard marinade. Cook meat over medium-high heat in heavy skillet, 2 to 3 minutes per side. Carve into thin slices along the grain. Serve on warm tortillas with sauteed onions and peppers, diced tomatoes or grated cheese. Works great on the grill.

Revised: August 12, 2006