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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 25, 2008

Teriyaki Beef Salad

Serves: 4


  Download this recipe.

1/2 cup soy sauce
1/3 cup sherry
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 teaspoon ginger ground
1 clove garlic minced
1 pound roast beef cooked, sliced 1/8 inch thick
2 tomatoes small, each cut in 8 wedges
1 green bell pepper cut in thin strips
1 1/2 cups bean sprouts rinsed and drained
1 cup mushrooms sliced
1 cup celery thinly sliced
1/3 cup green onions sliced
3 cups romaine lettuce shredded

In a large bowl, mix soy sauce, sherry, oil, brown sugar, vinegar, ginger and garlic until blended, Cut beef into 1 1/2 x 1/2-inch strips. Add to marinade; stir well. Cover and chill at least 1 1/2 hours.

About 30 minutes before serving, stir in tomatoes, green pepper, bean sprouts, mushrooms, celery and green onions. Cover and chill.

Line a large serving platter with lettuce. Drain meat and vegetables, reserving marinade. Arrange meat and vegetables on lettuce. Pass marinade separately.

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