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Fajitas

3 to 5 lbs. flank steak, whole or cut to finger size
1/2 cup margarine
1 medium onion chopped
7 oz can purple plums
6 oz can frozen lemonade
1/2 cup bottled chilli Sauce
1/4 cup soy sauce
1 tablespoon Worstershire
1 tablespoon dry mustard
1 teaspoon fresh ginger
few drops Tabasco sauce or to taste

Saute 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.

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