Chicken shish kebabs

Yield: 4 Servings

Measure Ingredient
12 \N -(up to)
16 \N Fresh mushrooms about 1 1/4\" in diameter
¼ cup Butter
1 tablespoon Water
¼ teaspoon Salt (up to)
6 \N Mild sausages(needs kosher substitution)
4 \N Skinned; boneless breast halves from frying chicken
4 \N Chicken livers(prepped as to your needs)
\N \N Salt
\N \N Pepper
¼ cup Melted butter(pareve margarine)

From: "Judith B. Sherman" <jsherman@...> Date: Mon, 01 Jul 1996 06:02:47 -0400 from "From Julia Child's Kitchen" Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor minutes, barely to soften.

Cut sausages into ½" lengths, and saute 3 to 4 minutes, just to cook through and to brown very lightly - they are to retain enough fat to baste the chicken later. Cut chicken into skewer-sized peices. Cut the livers in half. Sprinkle chicken and livers with salt and pepper. String all on skewers, starting and ending with pieces of sausage: paint with melted butter.

*May be prepared ahead to this point.

Broil or barbecue 5 to 6 minutes on each side, basting once or twice with melted butter. Serve immediately.

Comments: I laughed when I went back to the book for this recipe and saw that Julia washes her mushrooms. Andrea, you're in good company. I also lightly wash as I brush.

I am able to get kosher sausages at the butcher. If not, I wonder how those veggie subs would do. Certainly wouldn't do the basting aspect, tho. I used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes Birds-eye) and a spincah salad as a reliable summer time casual entertaining meal. Always worked perfectly....colors,flavors, textures, ease of prep. Enjoy.

JEWISH-FOOD digest 222

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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