2-18
Hors d'ouevres
STEAK TIDBITS
3 3 I 4 lb. round steak, 2" thick 1 cup red wine or beer 1 clove garlic, crushed 1/2 cup margarine melted 1 Tbs. dry mustard
1 /2 tsp. garlic salt 1 tsp. Worcestershire sauce dash of red pepper and a few drops Tabasco seasoned meat tenderizer
Two hours before serving apply tenderizer to steak. Marinate steak in wine with garlic for one hour, turning once. Meanwhile mix remaining ingredients in sauce pan. Add 2 Tbs. wine and heat sauce. Broil steak 18-20 min. turning once. Cut into bite size strips and heap into chafing dish or casserole. Pour sauce over and serve with cocktail picks. Serves 9. Juanita Waters Chancellor's Residence
SESAME CRAB ROLLS
1 /2 lb American cheese, cubed 1/2 cup butter 2 6 oz. cans crab meat, drained 20 slices bread
1 cup butter 11/2-1 7 /8 oz. cans sesame seeds
Melt cheese and 1/2 cup butter in double boiler; cool slightly and add crab meat. Stir until cool. Cut crusts from bread and flatten slices with rolling pin. Spread mixture on one side and roll up in jelly roll fashion. Melt remaining cup butter. Dip each roll in melted butter and roll in sesame seeds. Place on cookie sheet and freeze. Thaw about 15 minutes. Cut rolls in thirds and broil, turning once. Makes 60 rolls. Lina Madison Don Madison, Phys faculty A hit at any party.