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Summertime Food On A Skewer
By Arleen M. Kaptur, Fri Dec 9th
Try some great cool-kabobs when the heat intensifies and cookinghas no appeal: On a toothpick, a celery stick a carrot stick, ortiny skewers, try: assorted melon balls, apple chunks, orangechunks, pineapple chunks, small marshmallows, strawberries,raspberries, peaches, nectarines, blackberries, luncheon-meatcubes, chicken chunks, avocado slices, cooked and shelledshrimpin different combinations Serve a fruit dip or marshmallow cremedip alongside for extra fun. ****************** Hot-kabobs: Onskewers, thread pineaple chunks, green pepper chunks, pickledonions, mushrooms, ham cubes, shelled and cooked shrimp,scallops, or hotdogs, cut into 1" chunks ***** Marinated beef orlamb cunks, ham cubes, turkey or chicken breast pieces, porkcubes and small precooked potatoes, baby squashes, eggplantcuts, green peppers, whole mushrooms, quartered tomatoes, chunksof cucumber, pineapple chunks, green banana chunks *****Marinated Beef: 1/2 cup salad oil, 3/4 cup vinegar, 3/4 cupchopped onion, 1 tsp. each salt and pepper, 2 tsp.Worcestershire sauce, 2 lbs. lean beef round cut into 1-1/2"chunks Let cubes of meat stand in marinade in refrigeratorovernight. ***** Wrap frankfurter cuts in partially cookedbacon, and skewer with Bologna slice chunks, and dill picklechunks Grill and enjoy! ***** Marinate cubes of sharp cheddarcheese in wine (Burgundy). Leave in refrigerator overnight.Drain well, skewer, and serve with crackers ***** On a pretzelstick, string 1 sweet gherkin with 1 cube cheese and a slice ofhard salami Skewer a whole mushroom with
a ham chunk and a pieceof Swiss cheese. ***** tails, fresh peeled shrimp, freshscallops, cherry tomatoes, giant-size olives, butter sauce,tartar sauce Partially cook tails in boiling water. Snipshells open and remove meat. Lace meat, shrimp,scallops,tomatoes, and olives onto skewers. If using wooden,soak skewers in cold water before using. Brush seafood withlemon butter (1 part lemon to 2 parts melted butter). Grilluntil fish is done and tender. Brush additional butter sauce ifdesired. Serve sprinkled with finely chopped parsley. ***** 4lbs. spareribs, cut in narrow strips 1 cup Fresh dressing 1/2cup finely minced onion 1/2 cup chili sauce 2 tbs. light brownsugar 2-1/2 tbs. lemon juice 2 tbs. Worcestershire saucequarters of white onions Rub rib meat with salt and pepper.Place in shallow pan. Combine dressing, onion, chili sauce,brown sugar, lemon juice, and Worcestershire in bowl. Pour overrib meat. Let stand in refrigerator overnight. Drain, butreserve some marinade. Skewer rib meat with onions. Brush withmarinade and grill. Serve with potato salad, and lemonade.***************** Summertime fun on a stick - ENJOY ! ©Arleen M.Kaptur 2002 July
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