COOKING FOR 1968 HAM KABOBS

Press, Volume CVIII, Issue 31831, 8 November 1968, Page 3

COOKING FOR 1968 HAM KABOBS

(By CELIA TIMMS) An easily-prepared meal can be made with Ham Kabobs, and it is suitable for that occasion when you want something a little different and a little glamorous. They should be served on a bed of hot, boiled rice, topped with sauce. For four persons you will need:—

12 lin cubes of cooked ham 12 mushroom caps 1 can pineapples cubes 1 green pepper 1 teaspoon curry powder i teaspoon salt Pinch ground cloves 1 tablespoon minced or grated onion i cup lemon juice or vinegar t cup salad oil 1 tablespoon cornflour 2 tablespoons sugar. Method: Thread the ham cubes, mushroom caps, pineapples cubes and pieces of green pepper on four metal skewers and place in a shallow baking dish. Combine curry, salt, cloves, onion, lemon juice and salid oil and pour over kabobs. Let stand for an hour.

Bake in a hot oven (400)

for 20 to 25 minutes basting frequently. Combine cornflour and sugar in a saucepan; add the pineapple juice plus enough water to make a cupftil and cook this until thickened, stirring frequently.

Add the marinade drained from the hot kabobs.