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Antipasto Kabobs

This recipe is rated : 1

Recipe Ingredients

8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper, pickled, mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter
Crosswise
1/4 ts Oregano -- dried
16 ea Olives, black -- pitted
1 ea Garlic, clove -- minced
16 ea Tomatoes, cherry -- washed
1/4 ts Salt
Drained
1/4 ts Pepper, fresh ground --
White
1/3 c Oil -- olive

Cooking Procedures

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice
of salami around a small pepper. Thread on skewer. Thread on a piece of
zucchini, an olive, a tomato, then another olive and another tomato. Repeat
with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush kabobs
with dressing. When coals are hot, set kabobs on grill rack about 4 to 6
inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or
twice as needed. Food should be hot and beginning to char.

Transfer kabobs to serving dish. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

rsley, and celery fine and put them to fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown, add to them two cups of the broth from the beans and the tomatoes. Let it boil a moment and pour the mixture into the kettle of beans from which some of the water has been drained, if they are very liquid. This soup may be served as it is or with cheese if preferred. Add the cheese just before serving. 12 CONSERVATION RECIPES SOUPS LIMA BEAN PURREE

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