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SUMMERTIME MEALS ON A
SKEWER
By: Arleen M. Kaptur
Try some great cool-kabobs when the heat
intensifies and cooking has no appeal: On a toothpick, a celery stick a carrot
stick, or tiny skewers, try: assorted melon balls, apple chunks, orange chunks,
pineapple chunks, small marshmallows, strawberries, raspberries, peaches,
nectarines, blackberries, luncheon-meat cubes, chicken chunks, avocado slices,
cooked and shelled shrimp in different combinations Serve a fruit dip or
marshmallow creme dip alongside for extra fun.
Hot-kabobs:
On skewers, thread pineapple chunks,
green pepper chunks, pickled onions, mushrooms, ham cubes, shelled and cooked
shrimp, scallops, or hotdogs, cut into 1" chunks.
Marinated beef or lamb chunks, ham
cubes, turkey or chicken breast pieces, pork cubes and small precooked potatoes,
baby squashes, eggplant cuts, green peppers, whole mushrooms, quartered
tomatoes, chunks of cucumber, pine- apple chunks, green banana chunks
Marinated Beef:
1/2 cup salad oil, 3/4 cup vinegar, 3/4
cup chopped 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 refrigerator overnight.
Wrap frankfurter cuts in partially
cooked bacon, and skewer with Bologna slice chunks, and dill pickle chunks.
GRILL AND ENJOY!
Marinate cubes of sharp cheddar cheese
in wine (Burgundy). Leave in refrigerator overnight. Drain well, skewer, and
serve
with crackers
On a pretzel stick, string 1 sweet
gherkin with 1 cube cheese and a slice of hard salami.
Skewer a whole mushroom with a ham chunk
and a piece of Swiss cheese.
Lobster tails, fresh peeled shrimp,
fresh scallops, cherry tomatoes, giant-size olives, butter sauce, tartar sauce.
Partially cook lobster tails in boiling water. Snip shells open and remove
meat. Lace lobster meat, shrimp, scallops, tomatoes, and olives onto skewers. If
using wooden, soak skewers in cold water before using. Brush seafood with lemon
butter (1 part lemon to 2 parts melted butter). Grill until fish is done and
tender. Brush additional butter sauce if desired. Serve sprinkled with finely
chopped parsley.
4 lbs. spareribs, cut in narrow
strips
1 cup Fresh dressing
1/2 cup finely minced onion
1/2 cup chili
sauce
2 tbs. light brown sugar
2-1/2 tbs. lemon juice
2 tbs.
Worcestershire sauce
quarters 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 over rib meat. Let stand in refrigerator
overnight. Drain, but reserve some marinade. Skewer rib meat with onions. Brush
with marinade and grill. Serve with potato salad, and lemonade.
Summertime fun on a stick - ENJOY
!
©Arleen M. Kaptur 2002
July
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