"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ruth Katz's Pepper Steaks Recipe

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This recipe for Ruth Katz's Pepper Steaks, by , is from The Ranquist Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Reinhardt
Added: Wednesday, May 24, 2006


1 pkg family size pepper steak Water chestnuts
2 cloves garlic crushed
1/2 diced onions
1/2 soy sauce
3/4 peanut or salad oil
2 tbsp brown sugar
1/2 tbsp pepper
2 tbsp dry sherry
2 tbsp Worcestershire sauce
chives if desired.Wrap around water chestnuts and marinate overnight.

Freeze, semi-defrost and slice steaks thin
Wrap steak around water chestnuts and marinade overnight in dish or plastic bag
Next day leave out 2 hrs. before cooking. Flip after 1 hr.
Bake 300 degrees approximately 15-20 minutes so meat is not too well done.




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