| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Ceideburg 2, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
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 |
|
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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