MEAT TENDERIZER MARINADE FOR STEAK

Ingredients:
pint Red Wine
1 large Onion, sliced
Few sprigs of Parsley
1 stalk Celery, or Celery Tops, minced
1 piece Bay Leaf
6 pieces Black Peppercorns
1 Lemon, sliced

Procedure:
1. Cover steaks with marinade, let stand for an hour or two.
2. Remove, drain, and wipe dry before broiling.
3. The marinade can be stored in the refrigerator and reused.
 FLAT BREAD FROM INDIA (CHAPATI)

Ingredients:
1 Cup Whole Wheat Flour
1 Cup Unbleached White Flour
teaspoon Iodized Salt
Cup of Warm Water
1 Tablespoon Butter, melted

Directions:
1. Sift the flours and salt together. Stir in Cup Water and the Butter.
2. Knead to make a stiff dough. Let the dough stand uncovered for an hour.
3. Form into small balls the size of walnuts.
4. Roll each dough ball into very thin circles on a floured board.
5. Bake on a pre-heated griddle or frying pan over low heat. Turn chapatis often
until both sides are light brown, but not hard.
6. Serve with curry or stew.
7. Yield: 12.
8. Note: The Indians of India use chapatis instead of utensils. Let your child try this
way of eatingscooping the food up with a chapati.
 FRIED EGG ROLLS

Ingredients:
pound Ground Lean Pork
pound Shrimp, deveined, cooked and chopped
Cup Water Chestnuts, chopped fine
1 bunch Green Onions, chopped fine
1 teaspoon Iodized Salt
teaspoon Black Pepper
1 piece Egg
1 Tablespoon Soy Sauce
1 packet Lumpia Wrappers or Egg Roll Wrappers
Cup Vegetable Oil

Directions:
1. In a medium-size bowl, mix together the pork, shrimp, water chestnuts, green
onions, beaten egg, and soy sauce. Season the mixture with salt and pepper.
2. Place a tablespoon of the filling on each wrapper. Fold the wrapper over the
filling, burrito style, tucking in the ends.
3. Heat the oil over medium heat in a heavy fry pan or wok.
4. Fry the egg rolls until golden brown, turning to cook all sides.
5. Serve with steamed rice or as a finger food.
6. Yield: 46 servings.