Green Peppers In Kebabs

Press, Volume CVIII, Issue 31627, 13 March 1968, Page 3

Green Peppers In Kebabs

(By

CELIA TIMMS)

When available, green peppers are always included among the ingredients for kebabs. Cut into squares they would be threaded on the skewer alternately with other ingredients.

For meatless meals try this recipe for Vegetable Kebas. For six servings you will need:— 6 small onions 6 small potatoes 6 mushroom caps 3 rashers bacon 2 green peppers 6 small tomatoes The Marinade 1 cup olive oil } cup lemon juice 2 tablespoons tomato ketchup 1 teaspoon sugar 1 teaspoon Worcestershire sauce I teaspoon monosodium glutamate i teaspoon salt j teaspoon paprika i teaspoon pepper 1 teaspoon dry mustard Red pepper sauce

Method: Pour ingredients for marinade into jar with screw top lid and shake vigorously until blended. Cook onions and potatoes until tender. Leave whole. Wrap each mushroom cap ia bacon. Remove fibre and seeds from green peppers and cut into 12 one-inch squares. Arrange vegetables alternately on skewers and brush with the marinade. They can be left to soak in this for half an hour if desired. Grill until lightly browned, turning frequently and basting with marinade frequently during cooking. Note: Add tomatoes

to skewers only during the last five minutes of cooking time.

CRUMBED PEPPER SAVOURY A hot savoury tit-bit to serve with pre-dinner drinks can be made from green peppers. I call it Crumbed Pepper Savoury. i You will need: — 3 large green peppers 1 egg 1 tablespoon water Pepper Salt Dried breadcrumbs Method: Remove stalk, fibre and seeds from peppers and cut into rings. Beat egg with water and season with pepper and salt. Dip the slices in this then toss in breadcrumbs. Deep fry in hot oil or fat until golden brown. Drain on absorbent paper and serve.