Kabobs grill perfectly when
some ingredients are microwaved
first
Often when grilled (or broiling)
food on a stick, quicker-cooking
vegetables end up charred before
all the other foods usually meat
and firm vegetables - are done.
The solution is to microwave
the longer-cooking foods before
threading them on skewers along
with more-tender uncooked foods.
Then you’ll find every food on the
stick cooks to the perfect doneness
and is finished in about half the
normal grilling time.
Today’s recipes give you two
supereasy kabob recipes where
this technique is used. Sausage
and Vegetable Kabobs call for
precooking fresh sausage in water
for a few minutes until sausages
are done. Then the onion and
green pepper pieces are added to
soften them slightly during a few
minutes of standing time. Cut the
sausages into fourths first for the
quickest cooking. Use a plastic
wrap cover or a tight lid to hold in
steam.
In Vegetable Kabobs the pota
toes are precooked in water until
slightly tender. For extra flavor,
add your favorite herb during
cooking. The onions and green
pepper pieces are softened slightly
MICROWAVE
MINUTES
By JOYCE BATTCHER
by microwaving very briefly.
Tliread the well-drained veget
ables alternately with uncooked
mushrooms. Toward end of grill
ing, add a cherry tomato to each
skewer tip.
Sausage and Vegetable Kabobs
go well with a rice side-dish, cab
bage salad and French bread. Veg
etable Kabobs are a perfect
accompaniment to grilled poultry
or meat. Start grilling the poultry
or meat outside while precooking
the potatoes and onion slices in
your microwave. Thread the veg
etables on skewers and place them
on the grill five to 10 minutes
before your entree is cooked.
Everything will be done juicy
and perfect when you’re ready
for dinner.
Sausage and Vegetable Kabobs
1 pound (4-5) Italian sausages or
fresh bratwurst
'A cup water
1 medium green pepper, cut into
1-inch squares
1 small onion, cut into 8 wedges
1 can (8 ounces) pineapple
chunks, drained
Barbecue sauce.
Prepare grill so it’s ready for
cooking in about 10 minutes.
'Cut each sausage in fourths.
Place sausages and water in a
microwavable 2-quart casserole;
cover with lid or plastic wrap.
Microwave (High) 314 to 414
minutes, stirring once, or until
sausages are no longer pink.
Working quickly, stir in green
pepper and onion pieces; re-cover
and let stand 5 minutes. Drain
sausages and vegetables. Separate
onion wedges into pieces. Thread
vegetables, sausage and pineapple
on 4 or 8 wooden or metal skew
ers. Grill over medium heat, turn
ing occasionally and brushing
with barbecue sauce, until saus
ages are browned (about 6 ta 8
minutes per side). Makes 4
servings.
Each serving: 402 calories, 15g
protein, 31g fat, 15g carbohydrate,
1,364 mg sodium, 64 mg
cholesterol.
Vegetable Kabobs
114 pounds new red potatoes (6-8
small potatoes)
14 cup water
14 teaspoon dried rosemary or
thyme
1 medium onion
1 medium green pepper, cut into
1-inch squares
'/< cup water
16 medium mushrooms
Vi cup olive or vegetable oil
2 teaspoons barbecue spice or salt
free seasoning
S large cherry tomatoes
Prepare gnll so it’s ready for
;ooking in about 10 minutes.
Cut each small potato in half.
'Cut medium-size potatoes in
fourths.) Place potatoes, Vi cup
water and rosemary in a micro
wavable 2-quart casserole; cover
with lid or plastic wrap. Micro
wave (High) 6 to 8 minutes, stir
ring once, or until potatoes are
almost tender. Drain in colander
and let stand to cool slightly.
Meanwhile, cut onion in half,
crosswise; then cut each half
lengthwise, into fourths. Separate
the fourths into pieces. Place
onions, green pepper pieces and
14 cup water in same casserole;
cover and microwave (High) 1 to
114 minutes or until peppers just
turn bright green. Thread potatoes,
onions, green peppers and
mushrooms alternately on 8
wooden or metal skewers; set
aside. Stir together oil and bar
becue spice in a heat-resistant
dish. Grill kabobs over medium
heat, turning occasionally and
brushing with oil mixture, until
vegetables are done and lightly
browned (about 5 minutes per
side). Add a cherry tomato to each
skewer toward end of cooking.
Makes 8 servings.
Each serving: 183 calories, 3g
protein, Ig fat, 14g carbohydrate,
27mg sodium, 0 cholesterol.
Variation; Use a favorite herb
butter or a store-bought Italian
salad dressing instead of oil and
spice mixture.
Hint: Before placing kabobs on
grill, brush grill lightly with cook
ing oil.
Questions and answers -
Q. Is it possible to microwave
regular popcorn? We grow our
own popcorn, and I don’t have
good luck popping it in my
microwave.
A. Yes, it is possible to micro
wave regular popcorn, but it
should be done only in a special
microwave popcorn popper. An
ordinary microwave-safe plastic
bowl or glass bowl should not be
used because the plastic can melt
or overheat or the glass can shatter
(especially with added oil). A
brown paper bag should not be
used because it can catch on fire.
To help make your popcorn pop
better, try restoring moisture to
Lancaster Farming, Saturday, August 4 1990-B3
your popcorn, or keeping it in the
freezer. To restore moisture,
sprinkle about one tablespoon
water over a pound of popcorn.
Cover the popcorn tightly and
shake several times for the next
two to three days.
You might also try popping
com a little longer than the last
time—but do not continue micro
waving once popping has stopped.
That will just bum the popcorn.
However, no matter what kind of
popcorn, microwave popper, or
microwave oven is used, there
usually are more unpopped ker
nels than when conventionally
popped.
Q. Can you scald milk or
cream in the microwave?
A. Yes. Place milk or cream in a
microwave-safe measure about
double the amount of milk or
cream. (For example, put 1 cup of
milk in a 2-cup measure). Micro
wave on High until very hot (tiny
bubbles start to form around edges
and a thin film starts to form on
the milk’s surface). Allow about 2
to 2 'A minutes per 1 cup of milk
or cream. If you have a probe, set
it for 175 degrees.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, c/o Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
Joyce Battcher is an indepen
dent home economist micro
wave specialist.