Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 13 · column 6 of 6 · from the scan, no model involved
slices, grilled over coals on square of foil after Crushing with sauce. Heat remaining sauce; spoon over kabobs or serve as a dip. Yield: 6 servings. Not only can meats be marinated and then grilled alone but vegetables can be too. Brussels sprouts, mushrooms, asparagus, and tomatoes are just a few vegetables that are great on a skewer. Vegetables on a Skewer 2 medium tomatoes, quartered 1 green pepper, cut in eighths 8 mushrooms 8 small onions, cooked ■, 2 tablespoons butter, melted Arrange vegetables alternately on skewers. Brush with melted butter. Grill over medium coals about 7 minutes, turning once and brushing with melted butter. Season with salt and pepper. Makes 4 servings. Vegetable Kabobs with Seasoned Butter Sauce 2 medium zucchini 12 cherry tomatoes 6 pounds fresh mushrooms 1/2 cup melted butter 1 tablespoon parsley flakes 3/4 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon pepper Cut off ends of zucchini; cut each zucchini into 6 slices. Arrange tomatoes, zucchini and mushrooms on 6 skewers. Pour butter into small bowl. Add parsley flakes, onion powder, garlic powder, and pepper; mix well. Brush over kabobs. Place on grill over hot coals. Cook about 10 minutes, until vegetables are tender.
93.3%