Titled The Home Kebob Cookbook
by Beth Merriman
, ISBN 0883650134, published by Galahad Books. Cookbook is hardbound with dust-jacket, measures approx 5-1/2” x 8-1/2” with 96 pages
, includes Table of Contents, Foreword, Index and illustrated drawings.
Equipment for Making and Cooking Kebobs
How to Build a Charcoal Fire
Recipes for kebobs:
… Fish and Shellfish
… Sausages and Cold Cuts
… Combinations of Meats
… Variety Meats
Chicken Shish Kebobs
Chicken meat, cut into 1-1/2” chunks
Italian sausage, cut into 1-inch pieces
Medium mushroom caps
Halved chicken livers
Melted butter or margarine
String onto skewers, alternating chicken, sausage, mushrooms and chicken livers. Brush with melted butter. Grill 4 inches above heat for 7 minutes. Turn, brush again with melted butter; grill for 7 or 8 minutes longer. (Using fresh rosemary as a brush adds delightful flavor.) Serve with: hashed brown potatoes, baby lima beans and a tossed salad.
Beef and Lobster Kebobs
With Sauce Tyrol
1 package (1 lb) lean beef stew meat OR
1 pound top or bottom round, cut into 1-1/2” cubes
Instant seasoned meat tenderizer
1 package (10 to 12 oz) frozen rock lobster tails, thawed
4 fresh mushrooms
1 cup catchup
1/3 cup vegetable oil
2 tablespoons wine vinegar
1/2 cup mayonnaise or salad dressing
Moisten meat thoroughly with water. Sprinkle meat tenderizer evenly, like salt, on all sides. Use no salt. To insure penetration, pierce meat cubes deeply with kitchen fork. Remove lobster from shells; proceed as above with meat tenderizer; cut into 1-1/2-inch chunks. Thread meat cubes and lobster chunks alternately on four 10- to 12-inch skewers, ending with a mushroom. Combine catchup and next 2 ingredients for sauce; reserve 2 tablespoons; brush one side of kebobs with sauce; place on grill set 3 inches above hot coals. Barbecue for 12 to 15 minutes, turning and basting frequently with sauce until lobster flakes easily with fork. Add the 2 tablespoons of reserved sauce to mayonnaise; serve with kebobs. Makes 4 servings. Serve with: hot garlic bread, mixed vegetables and endive stuffed with Old English cheese spread.
Quoted from Dust-Jacket:
There was a time when shish kebob was a special occasion treat to be eaten in a fancy restaurant at usually fancy prices. But not anymore. This book is designed to enhance your culinary talents and help you vary your menus by showing you how to prepare exotic dishes that are easy to make, delightful to serve, and easy on your bbudget.
Here are over 150 exciting kebob recipes that can be cooked indoors or outdoors, at any time of the year! From classic shish kebob to dramatic fruit kebobs, you will discover everything you need to know to please your family and guests with this new taste treat.
Ideal for parties as well as family meals, these recipes provide authentic gourmet fare and a practical alternative to humdrum memus - whatever the occasion.
Book very good with only a little wear at spine bottom. Dust-jacket is good and clean with no tears or chips; has minor edge wear at corners and top/btm spine areas; front flap is price-clipped and has a non-sticky remainder of a tag inside front cover. There is a small surface rub spot on front jacket and a vertical line mark near spine, visible in image. Pages are clean, tight to binding, no tears, no chips, no writing, no highlighting, no dog-ears, no remainder marks, not a book club edition or library book, all pages intact & with no missing pages. Books are NOT
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- ISBN 0883650134
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