Juice of 1 lemon
½ cup soy sauce
¼ cup (or more) dry red wine
3 Tbs. vegetable oil
2 Tbs. Worcestershire sauce
1 large clove garlic, sliced
Ground black pepper to taste
Chopped scallions or chives (optional)
1 flank steak, about 1 ½ lbs.

Make a marinade by combining the lemon juice, soy sauce, wine, oil, Worcestershire, garlic, pepper and if desired scallions. Place the steak in a dish or a zipper-locked bag, pour the marinade over, cover or seal tightly and let stand in the refrigerator for at least 2 or up to 12 hours. Remove from the marinade and broil the meat over hot coals for 4 minutes on each side for rare meat. Slice the meat on the diagonal across the grain to serve.

Serves 4-6.

4 Tbs. (1/2 stick) butter
6-7 cups potatoes, peeled and cut into 1/8 inch slices
2 cups carrots, cut into 1/8 inch slices and lightly seasoned until crisp-tender

Vegetable seasoning salt
Freshly ground pepper
1 cup grated Swiss cheese
1 ¼ heavy cream

Preheat the oven to 300 degrees. Grease a medium-size flameproof baking dish. Layer the potatoes and carrots in the baking dish, seasoning each layer. Sprinkle each layer with cheese and dot with butter. Pour the cream over the potatoes and carrots. Slowly bring the casserole to almost simmering on top of the stove. Cover and place in the middle of the oven. Bake uncovered for 1 to 1 ½ hours, never letting the cream bubble. The dish is ready when the cream has been absorbed and the top is lightly browned.

Serves 6