The Rural Voice, 2001-08, Page 44BEST EVER SAUCY BEEF
KABOBS
2 cups tomato juice
I /2 cup butter
1/4 cup finely chopped onion
1/3 cup ketchup
1 tsp dry mustard
1 tsp salt
1/2 tsp paprika
1/2 tsp ground black pepper
1 clove garlic, minced
I tbsp Worcestershire sauce
1 dash hot sauce
2 pounds sirloin, cut into I inch
cubes
1/2 pound fresh mushrooms, stems
removed
I pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper. cut into
1 inch pieces
In a medium saucepan, set over
low heat, combine the tomato juice,
butter, onion, ketchup, mustard, salt,
paprika, pepper, garlic,
Worcestershire sauce and hot sauce.
Stir well. Simmer for 30 minutes,
then remove from heat and allow to
cool.
Brush grill with oil and preheat to
medium hot.
Place the sirloin cubes, mush-
rooms, cherry tomatoes, onion and
green pepper pieces onto skewers,
alternating as desired and leaving a
small space in between each piece. •
Brush kabobs with sauce and place
onto grill. Grill for 10-15 minutes,
occasionally turning kabobs and
brushing with more sauce.
CARIBBEAN VEAL KABOBS
1/2 cup pineapple juice
concentrate
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp cumin
pinch cayenne
1 Ib. veal kabob cubes or 1 inch
thick loin or round steaks, cut into
cubes
assorted vegetable or fruit chunks
(peppers, zucchini, pineapple)
Combine juice, soy sauce, brown
sugar, cayenne and cumin in a
shallow dish. Add veal cubes and stir
to coat. Let stand at room
temperature for at least 15 minutes.
For increased flavour, marinate for
up to 2 hours in the refrigerator. Soak
wooden skewers in water for 10
minutes to prevent burning. Thread
marinated veal cubes onto skewers,
alternating with vegetable and fruit
chunks. Broil or barbecue 8-10
minutes, turning once and brushing
with extra marinade for the first 5
minutes. Discard leftover marinade.
RATATOUILLE KABOBS
1/2 cup Caesar'salad dressing
1 small eggplant, cut into 1/2 inch
chunks
1 small zucchini, cut into 1 inch
chunks
1 each sweet red and green
pepper, seeded and cut into 1 inch
chunks
1 onion, cut into thick wedges
Preheat barbecue to medium and
grease grill. Place dressing in Targe
bowl. Add eggplant, zucchini, red
and green peppers and onion; toss to
coat. Alternately skewer vegetables
onto eight 10 inch skewers. Reserve
any dressing.
Barbecue turning frequently and
brushing with any reserved dressing
for 7-10 minutes or until vegetables
are tender.0
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AUGUST 2001 41