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Dear Cooks,

Hi! Today I have two fun, summer recipes for you. Everyone enjoys cookouts and the tasty items that come off the grill. What could be more fun, versatile or quick to grill than a colorfully loaded and seasoned skewer of meat and veggies? The combinations are limited only by your budget! 

Of course there is the BIG question of whether to use metal or wooden skewers. There is a difference in how you grill them so please be aware.  With wooden skewers, they must be soaked in water for at least 30 minutes before loading and grilling. You should also pack the foods tightly on the wooden skewers, if there is space, the skewers could burn. Wooden skewers give better flavor and are disposable.

Metal skewers conduct heat to the insides of the food, cooking it faster. Foods on metal skewers can be threaded with space between items to allow extra browning around all areas of food pieces. Metal skewers are hot to handle. Metal skewers sometimes give a “metal” flavor to food. They are reusable.... AFTER you wash them!

Enjoy! Elaine


EASY BEEF KABOBS 

1 1/2 lbs. Top Sirloin

2       Green Peppers

1       Red Onion

1/2    Fresh Pineapple

Wooden or Metal Skewers

Marinade:

2   Tbsp. Worcestershire Sauce

2   Tbsp. Soy Sauce

2   Tbsp. Water

1   tsp. Garlic Powder

If using wooden skewers, pre-soak in water for 30 minutes.

Trim beef of any fat and cut into roughly 1 inch cubes.

Mix the marinade. Pour the marinade over the beef cubes and mix well. Cover and refrigerate until needed, 30 minutes or up to 4 hours.

Clean and cut onions and peppers into 1 inch pieces, cut pineapple into 1 inch chunks. Clean and oil the grill and preheat on high. Prepare kabobs by alternating beef, peppers, onions, and pineapple on the skewers. Brush lightly with oil. Grill directly over high heat with the grill lid closed until there is mild charring on pineapple and veggies. Grill, turning, until the beef is at the stage you like. About 8 to 10 minutes.

Makes 4 servings.


PINA COLADA FRUIT DIP

1    Pkg. (8 oz.) Cream Cheese (softened)

1    Jar (7 oz.) Marshmallow Creme

1    Can (8 oz. ) Crushed Pineapple (drained)  

1/2 Cup Sweetened Shredded Coconut

Assorted Fresh Fruits such as
Pineapple, Strawberries, Grapes, Kiwi,
Apples, Mandarin Oranges, Bananas etc...

or cubed Pound Cake

In a small bowl, beat the cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Wash and dry the fruit. Peel and seed what is needed. Cut or slice any larger fruits into bite size pieces. Arrange fruits in colorful patterns on a serving tray. If serving with pound cake, cut it into bite size cubes and arrange nicely for serving. Yields 2 1/2 cups of dip.

Enough for around 10 serving. 


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes

Include all directions, amounts, oven temperature, baking/cooking time and servings.
Please include your name and phone number in case of questions concerning your recipe.
Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA  17042.
Fax: 717-273-0420 or E-mail: cook@themerchandiser.com