Texas style fajitas

Yield: 12 Servings

Measure Ingredient
3 -(up to)
5 pounds Flank steak; whole or precut
½ cup Margarine
1 medium Onion chopped
1 can (17-oz) purple plums (can be hard to find; may have to order)
1 can (6-oz) frozen lemonade
½ cup Bottled chilli sauce
¼ cup Soy sauce
1 tablespoon Worstershire
1 tablespoon Dry mustard
1 teaspoon Ground ginger (I prefer fresh ginger)
3 drops 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@...

(WARD TOMLINSON)

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