Beef Jerky #1

   1 1/2  Pounds        Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling
rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Beef With Caper Sauce

   4      pounds        Beef Eye Of Round Roast
     1/2  cup           Cooking Oil
     1/2  cup           Tomato Paste
     1/4  cup           Imported Soy Sauce
     1/4  cup           Red Wine Vinegar
   2      tablespoons   Crushed Rosemary
   2      teaspoons     Salt
                        Pepper To Taste
                        -----GARNISHES-----
                        Caper sauce
                        Paprika
                        Tomato roses
                        Green Onions
                        Parsley
                        Rye Bread

Place roast in utility dish.  Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper.  Place roast, fat side up, on rack in open roasting pan.
Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice.
Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce.

BLACK BEAN & SALMON APPETIZER

   8                    Corn tortillas
  16      ounces        (1 cn)Corn black beans -- rinsed and drained
   7      ounces        (1 cn) pink salmon; w bones -- drained
   2      tablespoons   Safflower oil
     1/4  cup           Fresh lime juice
     1/4  cup           Fresh parsley -- chopped
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Celery salt
     3/4  teaspoon      Ground cumin
     3/4  teaspoon      Garlic -- minced
     1/2  teaspoon      Lime zest -- grated
     1/4  teaspoon      Red pepper flakes -- dried
     1/4  teaspoon      Chili pepper

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes.  Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips.