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	* Exported from MasterCook * Negima Recipe By : NY Times Serving Size : 4 Preparation Time :0:10 Categories : Beef Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 thin slices beef -- 3 X 5 (1 1/4 lbs) 1/4 cup Teriyaki sauce 2 dozen scallion -- green parts only Preheat grill or boiler until blazing hot. Place meat between two layers of waxed paper or plastic wrap and pound gently so it is 1/8 inch thick. Unwrap, and brush one side of each piece with a little sauce. Cut scallions into lengths about the same width as the meat, and place a small bundle of them at one of the narrow ends of each slice. Roll the long way, securing the roll with a toothpick or two. Brush the exterior of the roll with a little more sauce. Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef. - - - - - - - - - - - - - - - - - - NOTES : Veal, chicken or pork may be used. Nam pla or soy sauce may be substituted for Teriyaki. Nutritional Analysis: Cal:1032, Fat: 77.7g Chol: 270mg Carb: 3.6g Fiber: .03g, Protein: 74.9g, Sodium, 918mg Contributed to FareShare by arc63 (Aleeda Crawley) March 16, 1999 Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com