Campers Shish Kabobs
|Round steak||4 Pound (1 Inch Thick)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Bottle italian dressing||8 Ounce|
|Green peppers||3 Large|
|Tomatoes||3 Large (Unpeeled)|
|Bermuda onion||1 Large|
|Canned small potatoes||3 Pound (Cooked)|
Cut steak into 1 inch cubes.
Sprinkle with salt, pepper and tenderizer to taste.
Let set for 30 minutes.
Place oil in large fry pan; add meat.
Brown well on all sides under medium heat.
Add water to cover meat; cover with lid or foil and cook 1 hour.
Remove from heat; let cool until just warm.
Place in large container with tight lid.
Add dressing; refrigerate.
Wash peppers and tomatoes; cut into 1 inch pieces.
Place in container with tight lid.
Chill meat, peppers and tomatoes.
Prepare fire 45 minutes before meal.
Cut onion into 2 inch pieces; drain potatoes.
Thread 8 shish kebob skewers, alternating pieces.
Cook over fire until heated through, basting with juice from meat.
Fruit pieces may be skewered and heated for dessert.