B6—Lancaster Fanning, Saturday, May 5,1984 ight your family with kabobs Looking for a way to spruce up meals? Try placing your it, vegetables and fruit on 'ers and watch your family’s „s light up with delight. You can bake them, broil them grill them, but whatever way i decide to cook them, kabobs smell delicious and taste even BEEF TERIYAKI KABOBS pounds sirloin steak, cut % inch cup Wish-Bone Italian Dressing cup soy sauce ip white wine Jespoons honey teaspoon ground ginger can (13 V 2 oz.) pineapple chunks, ined all tomatoes, halved rooms, halved inned water chestnuts, halved 'ut steak into 3 /4-inch cubSs and ;e in bowl. Combine Italian issing, soy sauce, wine, honey ginger in saucepan. Simmer 10 utes; cool. Pour over cubes, »r bowl and marinate in igerator 2 to 3 hours. Remove es from marinade and thread skewers, alternating each cube a piece of pineapple, tomato, mushroom, and water chestnut. Place kabobs in roasting pan or jelly roll pan. Place in hot oven (400°F.) and cook to rare or medium (7 to 8 mintes). Serve hot. Yield: Approximately 15 kabobs (4 beef cubes each). Marguerite Webb Barford Augusta, WV refreshing, low-caiorie appetizer or snack If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P 0 Box 366, Lititz, PA 17543. May 12 Doughnuts 19 Chinese Cooking 26 Appetizers 24 (1-inch) fully-cooked ham cubes - about Vh. pounds 2 medium oranges, pared and cut into eighths 1 large green pepper, cut into 16 pieces 1 large red pepper, cut into 16 pieces Vz cup orange juice 2 tablespoons tomato paste teaspoon ground ginger Alternately thread three ham cubes, two orange pieces, 2 green pepper pieces and 2 red pepper pieces on each of eight skewers. Place on rack in broiler pan-. Broil 4 to 5 inches from heat for 8 minutes, turning occasionally. Combine orange juice, tomato paste and ginger; mix well. Brush kabobs with half of sauce and continue broiling 2 to 3 minutes. Turn kabobs, brush with sauce and continue broiling 2 minutes or until done. Serves 8. BROILED FRUIT KABOBS Set oven control at broil and or 550°F. Cut a variety of fresh or canned fruits into uniform pieces, about 3 /4-inch cubes. (Try pineapple, pitted cooked pruned, oranges, pears, maraschino cherries and pickled kumquats). Alternate fruits on long skewers; place on well-greased rack in broiler pan. Blend Vi cup honey and teaspoons lemon juice; brush on fruit. Broil kabobs about 5 inches from heat 1% minutes or until light brown. Turn; brush with honey mixture. Broil V-h. minutes longer or until heated through. Recipe Topics ORANGE-GLAZED HAMKABOBS ,ak kabobs on the grill make an excellent main dish for a warm evening's meal HOT CHESE DIP FOR APPETIZER KABOBS 2 cans (10 % oz. each) condensed cream of mushroom soup 4 cups (16 oz.) shredded Cheddar cheese 1 cup dairy sour cream 4 teaspoons prepared mustard 2 teaspoons Worcestershire sauce Vi cup finely chopped chives KABOBS 2 packages (5 oz. each) miniature cocktail sausages, fully cooked 8 cling peach halves, well drained 2 large green peppers For dip, combine soup, cheese, sour cream, mustard and Wor cestershire sauce in sauce pan. Heat over low heat, stirring oc casionally, until cheese is melted and mixture is hot. Meanwhile, for kabobs, cut sausages in half crosswise; cut peach halves in eighths. Cut green pepper into 64 pieces about 1-inch square. On wooden picks, place 1 piece each of sausage, peach and pepper. Just before serving, stir chives into cheese dip. MEAL ON KABOBS 2 cups tomato juice v 2 cup vinegar */4 cup prepared mustard 2 teaspoons sugar 2 teaspoons salt L/ 2 teaspoon pepper IVz pounds beef sirloin steak, cut into IVz-inch cubes pound mushroom caps 1 large green pepper, cut into 1- mch pieces 1 pint cherry tomatoes * 2 pineapple, cut into 1-mch pieces Mix tomato juice, vinegar and seasonings. Place meat in shallow glass dish; pour tomato juice mixture over meat. Cover; refrigerate 2 hours. Remove meat from marinade; reserve marinade. On 6 skewers, alternate meat, vegetables and pineapple. Place on grill 4 inches from hot coals. Cook 12 to 15 minutes, turning and basting frequently with reserved marinade. Makes 6 servings. STEAK-TOMATO SKEWERS Mix 1 cup vinegar, Vi cup salad oil, 1 teaspoon salt, 1 teaspoon each thyme and prepared mustard and Vz teaspoon pepper. Place 1% pounds beef round steak, cut into 1 Vi-inch cubes, in glass dish; pour vinegar mixture over meat. Cover; refrigerate 6 hours. On 6 skewers, alternate meat and 1 pint cherry tomatoes. Place on grill 4 inches from hot coals. Cook 10 to 15 minutes, turning often. Makes 6 servings. Featured Recipes Blanche Myer, proprietress of Country Charm House of Crafts in Leola, provided this week’s featured recipes. Blanche recently embarked on her first business venture when she opened a craft shop where she sells a variety of items, most of which are handmade locally. To leam more about Blanche and her new shop, see the story featuring them in this section. Sweetheart Salad 2 cups crushed pineapple 2 tablespoons lemon juice Vz cup sugar 2 tablespoons cherry juice IVz tablespoons plain gelatin 1 cup whipping cream (I use 2 cup cold water cups Cool Whip) 6 ounces Philadelphia cream 12 maraschino cherries cheese Dissolve gelatin in cold water. Add pineapple to sugar. Bring to boiling point and add gelatin. Stir until gelatin is dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add chopped cherries. Combine with pineapple mixture, adding a small amount at a time. Chill until slightly thickened. Whip cream and blend with salad mixture. Mold and chill. Serves 8. Luncheon Layered Salad 1 quart thick-sliced lettuce 1 package (10 oz.) frozen peas, % cup sliced celery cooked and drained Vz cup sliced onion 2 cups diced, cooked chicken 1 can (8 oz.) drained water \ x k cups mayonnaise chestnuts, sliced 3 tablespoons sugar Vz cup chopped green pepper 1 cups shredded Swiss cheese In a 13x9x2-inch pan, layer all ingredients in the order listed. Cover with foil or plastic wrap and chill for at least 8 hours. When ready to serve, cut into 3-inch squares. For a variation use ham instead of chicken and white American cheese instead of Swiss. ad CURRIED CHICK KABOBS 3 whole broiler-fryer chicken breasts, boned, skinned, cut in 1 Mi inch chunks 1 can (2 oz.) whole button mushrooms, drained 1 can (7% oz.) whole white onions 1 large green pepper, cut in 1-inch squares MARINADE AND SAUCE 1 can (8 oz.) crushed pineapple 1 cup catsup cup com oil 3 tablespoons brown sugar (Turn to Page B 8) slices bacon fried and crumbled
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