Picnic kabobs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| ¾ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Tomato sauce |
| 18 | mediums | Stuffed olives |
| 4 | mediums | Tomatos; cut in 16 wedges |
| 2 | Green peppers cut in 16 pieces | |
| 8 | smalls | Cooked potatoes |
| 8 | Buttom mushrooms | |
| French dressing | ||
Directions
Combine ground beef, oats, egg, salt, Worcestershire sauce and tomato sauce thoroughly. Shape meat mixture around olives to form 18 meat balls.
Alternate 3 meat balls, 2 tomato wedges, 2 green pepper pieces, 1 potato and 1 mushroom on six 12-inch metal skewers. (To be sure meat balls stay on skewers, thread through the olives in the center.) Brush kabobs with French dressing.
Place in broiler or over hot coals about 6 inches from source of heat. Cook about 8 minutes. Turn; brush again with French dressing.
Cook about 4 minutes longer or until done.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias