| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Ripe pineapple, peeled, cut into good-sized chunks |
| 1 |
|
Green pepper, seeded, cut into big chunks |
| 1 |
|
Red pepper, seeded, cut into big chunks |
| 8 |
sm |
Pieces preserved sugared ginger, chopped |
| 1/4 |
c |
Melted butter |
| 1 |
pn |
Red pepper flakes |
INSTRUCTIONS
This is adapted from Linda West Eckherdt's "Barbecue: In-doors and
Out" (Lowell House/Contemporary Books).
Thread pineapple and peppers onto either metal or soaked bamboo
skewers.
Combine ginger with butter and red pepper flakes, then brush onto
kebabs.
Grill over a not-too-hot fire until lightly browned, turning
frequently, basting once or twice; 7 to 10 minutes will be more than
enough cooking time.
Serves 4 to 6.
PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4
g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber.
Posted by Stephen Ceideberg; October 31 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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