Instructions: PAN: 18 BY 24 INCH ROASTING PAN GRIDDLE: 375 F.

1. ARRANGE 25 STEAKS IN EACH ROASTING PAN.

2. COMBINE PINEAPPLE JUICE, SOY SAUCE, WATER, GINGER, GARLIC, AND PEPPER TO MAKE SAUCE.

3. POUR 2 1/4 QT SAUCE OVER STEAKS IN EACH PAN. COVER; MARINATE UNDER REFRIGERATION FOR 3 HOURS TURNING STEAKS AT 1 1/2 HOURS. DRAIN.

BRING TO BOIL; RESERVE FOR USE IN STEP 5.

4. PREHEAT GRIDDLE; LIGHTLY GREASE WITH SHORTENING OR SALAD OIL.

GRILL STEAKS ON EACH SIDE TO DESIRED DEGREE OF DONENESS TURNING FREQUENTLY. SEE RECIPE NO. L-7.

5. SERVE IMMEDIATELY WITH 1/4 CUP SAUCE.

NOTE:1.OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

2. GRILL TEMPERATURE SHOULD BE 375 F. HIGHER TEMPERATURES WILL CAUSE SCORCHING.

3. STEAKS SHOULD BE TURNED FREQUENTLY TO PREVENT SCORCHING BECAUSE OF SUGAR CONTENT OF MARINADE.

SERVING SIZE: 1 STEAK (,

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