Picnic kabobs

Yield: 6 Servings

Measure 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

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

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