When I was first learning to barbecue one of the things I loved to cook was kabobs. I think the reason is they are different from the ordinary things you usually barbecue; they also cook faster then other things because they are already cut up into small pieces. Kids like them because they usually have bright colored pieces of food which also makes them impressive to serve to grown-ups.
Be sure that when you buy metal skewers they are the kind that are flat so the food doesn’t spin around when you try to turn them; also, if you are using the wood skewers be sure and soak them in water for awhile so they don’t burn.

Smoky Steak Kabobs
2 T. Hickory Liquid Smoke
1 c. coffee
1/2 c. onions, chopped
1/3 c. oil
2 lb. ribeye or sirloin steak, cut in 1-inch cubes
1 lg. green pepper, cut into chunks
89 oz. fresh mushrooms
Cherry tomatoes
Combine Liquid Smoke, coffee, onion and oil in a bowl. Add steak cubes. Marinate for 45 minutes, stirring occasionally. Drain. Alternate steak cubes, green pepper chunks, mushrooms and cherry tomatoes on long skewers. Place skewers on grill over hot coals. Grill for 6 minutes; turn and grill additional 4 to 6 minutes.

Vegetable Kabobs
16 sm. onions
16 mushrooms
16 sm. tomatoes
8 slices bacon, cut in half crosswise
1/3 c. soy sauce
1/3 c. catsup
1/4 c. salad oil
2 T. vinegar
1 t. dried thyme, crushed
1 t. prepared mustard
Place first 4 ingredients alternately on skewers, place in flat pan. Combine remaining ingredients; pour over vegetables on skewers. Chill for 3 hours. Broil 3 to 4 inches from coals for about 12 minutes, making quarter turn every 3 minutes; brush with marinade after each turn. Yield: 4-5 servings.

Beef Kabobs
1/2 c. bottled lemon juice
1/4 c. salad oil
1 med. onion, grated
1 t. salt
1/4 t. pepper
1 t. curry powder
1/8 t. ginger
1 t. Worcestershire sauce
1 bay leaf
1 garlic clove, crushed
1 2-lb. sirloin or round steak, cut into bite-sized square
Small mushroom caps
Green pepper squares
Quartered sm. tomatoes
Baby onion
Mix lemon juice, salad oil, grated onion, salt, pepper, curry powder, ginger, Worcestershire sauce, bay leaf and garlic in shallow pan. Add steak and mushroom caps. Marinate in refrigerator for 4 hours or longer, turning steak occasionally. Removed steak and mushroom caps from marinade; reserve remaining marinade. Alternate steak, mushroom caps, green pepper squares, tomatoes and baby onions on small metal skewers. Grill over glowing coals or broil for about 20 minutes, turning and brushing frequently with marinade.

Texas Kabobs
1/2 c. wine vinegar
1 c. olive oil
2 onions, thinly sliced
1 carrot, grated
1/4 c. finely chopped celery
4 garlic cloves, crushed
1/2 t. whole cloves
3 bay leaves
2 lb. beef eye of round, cut up
Mix first 8 ingredients in large flat dish; add beef. Soak beef for 2 hours. Place on skewers; broil until done. Yield: 4 servings.

Lemony Beef Kabobs
1/2 c. salad oil
1/4 c. vinegar
2 T. lemon juice
1 T. Worcestershire sauce
2 T. catsup
1 clove of garlic
Pinch of powdered marjoram
Pinch of salt
Pinch of rosemary
Beef round or sirloin, lamb or wild game, cut into 1 to 1 1/2-in. cubes
Canned potatoes
Mushrooms
Whole onions
Tomato wedges
Combine first 9 ingredients; add meat. marinate for at least 2 hours; wild game should be marinated longer. Place meat on skewers alternately with remaining ingredients. Place on grill over hot charcoal; cook until done, basting with marinade. may be broiled in oven or on table broiler.

Teriyaki Kabobs
2 lb. sirloin steak, about 1-in. thick
1/3 c. chopped onion
1 t. ground ginger
1/2 c. soy sauce
1/4 c. pineapple juice
1/3 c. unsulphured molasses
Pineapple chunks
Cut steak into 1-inch cubes. Combine onion, ginger, soy sauce, pineapple juice and molasses in a bowl; mix well. Add steak. Refrigerate for several hours or overnight. Remove steak from marinade; Alternate steak and pineapple chunks on skewers. Grill to desired degree of doneness, basting with marinade.

Italian Beef Kabobs
1 c. olive oil
1 t. oregano
1 T. salt
1/2 c. chopped parsley
4 lb. cubed beef
Combine first 4 ingredients to make marinade; marinate beef for at least 2 hours. Place on skewers; grill, brushing with marinade.

Big ‘n’ Little Kabobs
2 to 2 1/2 lb. beef sirloin tip
1/2 c. salad oil
1/2 c. soy sauce
2 T. vinegar
2 sm. onions, chopped
1 clove of garlic, minced
3 T. chopped candied ginger or 1/2 t. ground ginger
1/2 t. pepper
1/2 t. dry mustard
2 sm. tomatoes, each cut into 4 wedges
1 lg. green pepper, cut into 10 pieces
4 to 8 sm. cooked onions
Cut meat into 1 1/2-inch cubes for large kabobs and 3/4 to 1-inch cubes for small kabobs. Allow 4 cubes of meat per serving. Mix salad oil, soy sauce, vinegar, onions, garlic, ginger, pepper and dry mustard. Marinate beef cubes in mixture for several hours or overnight. Thread 12-inch skewers with 4 large beef cubes, alternating with 2 tomato wedges, 2 green pepper squares and 1 onion. For 9-inch skewers alternate 4 small beef cubes with 2 green pepper squares, 1 onion and 1 tomato wedge, cut in half. Place kabobs on grill 3 to 4 inches from heat. Baste meat and vegetables with remaining marinade during cooking. Grill large kabobs 10 to 12 minutes on first side. Turn and cook 8 to 10 minutes on second side or until done. For small kabobs allow 6 to 8 minutes on each side. Yield: 4 large or 8 small kabobs.

Meatball Kabob
2 lb. ground beef
1/2 t. salt
Pepper to taste
1/2 t. garlic salt
1 egg, slightly beaten
1/2 lb. mushroom caps
6 sm. white onions, halved
2 8-oz. cans tiny potatoes
1/4 c. oil
Mix beef, salt, pepper, garlic salt and egg thoroughly. Shape into 18 small balls. Refrigerate for 45 minutes or more. Thread meatball, mushroom cap, onion and potato on skewer; place 3 of each on skewer. Brush with oil. Broil over medium coals, turning 3 or 4 times and brushing with oil each time. Yield: 6 servings.

Grilled Kabobs
3 lb. shank beef, cubed
1 T. lemon juice
3 T. salad oil
1 clover of garlic, crushed
1/4 t. salt
1 t. water
Dash of pepper
Dish of MSG (optional)
Carrot chunks
Celery
Green pepper
Pineapple cubes
Mushroom caps
Unpeeled apple slices
Marinate meat in mixture of lemon juice, salad oil, garlic, salt, water, pepper and msg for 2 hours. Drain off marinade and set aside. Parboil carrot, celery and green pepper; alternate with meat and remaining ingredients on skewers. Place on rotisserie. Cook until meat is of desired doneness.

Sauce:
1/4 c. honey
1/4 c. pineapple juice
1/4 t. ginger
Combine all ingredients with reserved marinade. Brush on Kabobs. Broil 4 inches from heat for 15 to 20 minutes, basting with sauce and turning often. Yield: 4 servings.

About this time of year a few zucchini start showing up in gardens, unlocked cars, back porches..... so to help all of you out that seem to acquire an overabundance of the little green gems, here are a few recipes that I found on the Internet and in my recipe collection that sounded good!

Korean Fried Zucchini
2 zucchini
1/2 cup flour
2 eggs (beaten)
Oil for frying
soy sauce
vinegar (optional)
1/4 teaspoon of sesame seeds
Slice the zucchini into 1/4-inch slices.
Place the flour in a bowl, and the beaten eggs in a shallow bowl.
Coat a non-stick skillet with oil.
Coat each zucchini slice with flour, then with the beaten egg mixture, and fry in pan until both sides are golden. Fill the pan just enough so you have space to flip them over.
Repeat as necessary.
Make dipping sauce with equal parts of soy sauce and vinegar with sesame seeds, or soy sauce with sesame seeds only.
Serve hot or cold with dipping sauce on the side.

Greek Batter-fried Zucchini
The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandolin, or long-bladed knife to get uniformly thin slices.
1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
olive oil for frying
1/2 tablespoon of salt
For batter:
8 ounces of bottled soda water
1/2 teaspoon of sea salt
3/4 cup + 1 tablespoon of all-purpose flour
Prepare zucchini: Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.

Grilled Stuffed Zucchini
This stuffed zucchini recipe calls for rice as the main stuffing. Any style of rice would work or you can use couscous if you prefer.
6 medium zucchini
2 cups cooked rice
1 cup swiss cheese, shredded
1 medium tomato, finely chopped
3 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon dried oregano
Cut zucchini lengthwise and scoop out flesh and discard. The shell should be about 1/4 inch thick. Combine remaining ingredients, except cheese, in a medium bowl. Preheat grill for medium heat. While grill is heating, transfer 1/4 cup of rice mixture into zucchini shells.
Top each filled zucchini with cheese. Place onto a lightly oiled grill rack and allow to cook for 10 minutes, When zucchini is soft and cheese is melted, remove from heat and serve.

Chocolate Zucchini Bread
2 cups shredded zucchini
3/4 cup shortening
2 cups sugar
3 eggs
2 tsp vanilla
1/2 cup milk
1 tsp salt
2 1/2 cups flour
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
Sift flour, cocoa, baking powder, baking soda and cinnamon together. Mix with remaining ingredients.
Pour into loaf pans and bake 1 hour at 350 degrees.
Makes two loaves in 7 x 10 pan

Zesty Zucchini Stir-fry
Zucchini is a high moisture vegetable and not too tough, which makes it perfect for stir-frying. If you like, feel free to spice up this easy zucchini stir-fry by adding 1/4 - 1/2 teaspoon of chili paste with the ginger.
2 large zucchini
1 tablespoon vegetable oil
1 teaspoon minced ginger
1/2 teaspoon salt
1 teaspoon sugar, or to taste
1 tablespoon Chinese rice wine or dry sherry
Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

Peanut Noodles with Zucchini
1 lb pasta or rice noodles
1 thumb-sized piece fresh ginger, peeled and grated
4-5 cloves garlic, minced
1 medium zucchini, sliced
1 teaspoon sesame oil
1 teaspoon hot chili oil (or more if you like, optional)
1 cup peanut butter, chunky
1/4 cup soy sauce
about 1 1/2 cups warm water
Get some water boiling and cook your pasta/rice noodles. In a skillet, saute the ginger and garlic in a little canola oil for a few minutes, then add the zucchini and cook until soft. When the zucchini is just about done, add the sesame oil and chili oil, if desired. Meanwhile, mix the peanut butter, water, and soy sauce in a mixing bowl until well blended, and then add the zucchini mixture. Toss with cooked pasta until well-coated - add more water if necessary to distribute sauce evenly. Serve with extra soy sauce and red pepper flakes.

Zucchini Casserole
3 c. chopped zucchini - (or your favorite squash, -peel first)
1/2 c. oil
1 sm. onion, chopped
1/2 tsp. marjoram
1/8 tsp. pepper
1/4 tsp. salt
1 c. Bisquick
1/2 c. Parmesan cheese
1 tsp. parsley flakes
4 beaten eggs
Mix all ingredients and pour mixture into a 9 inch pie plate. Bake at 350 degrees for 30-35 minutes, or until golden. Serve warm.

Zucchini Roma
5 med. zucchini
1/4 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. ground pepper
1/4 c. olive oil
2 sliced tomato
1 c. sour cream
1/2 c. Parmesan cheese
Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350 degrees.

Zucchini Toss
1 head lettuce - washed and chilled
1 sm. head Romaine - washed and chilled
1/4 c. olive oil or salad oil
2 med. zucchini, thinly sliced
1 c. sliced radishes
3 green onions, sliced
3 tbsp. crumbled blue cheese
2 tbsp. tarragon or wine vinegar
3/4 tsp. salt
1 sm. clove garlic, crushed
Dash pepper - (or to taste)
Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil; add zucchini, radishes, onions, and cheese. Combine vinegar, salt, garlic and pepper; pour over salad and toss. 6 to 8 servings. This also tastes great with any type of garlic bread!

Zesty Zucchini Bake
1 lb. Italian sausage or ground beef
3 med. onions, sliced
1 clove garlic, crushed
1/3 c. oil
1 (28 oz.) can tomatoes
2 tsp. salt - (optional)
1/8 tsp. pepper
2 tsp. oregano
1 tbsp. wine vinegar
8 med. zucchini - (3 lb.), sliced 1/4 inch thick
3 tbsp. grated Parmesan cheese
Saute onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender. Makes 10 cups or 8-10 servings.

Last weekend I was invited to go to the movies at which Ratatouille was playing. Of course I was interested in going as it had to do with cooking! Believe it or not… I have never tried to cook “Ratatouille” - so the next day, after the movie, I went to the Internet, searched through my cookbooks and finally found a recipe for Ratatouille that I thought sounded good. I have included other recipes that use eggplant in this issue as well. The Eggplant Sub is one of my favorite sandwiches. I think you will be pleasantly surprised at how good they are!

Ratatouille
2 T olive oil
2 cloves garlic, crushed and minced
1 large onion - quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers - coarsely chopped
4 large tomatoes - coarsely chopped, or 2 cans-(14.5 ounces each) diced tomatoes
3 to 4 small zucchini - cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4.

Eggplant-Zucchini Parmigiana
1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 lg. tomatoes, chopped
1/3 c. tomato paste
1 tsp. basil
1/4 tsp. rosemary, crushed
1/8 tsp. pepper
1/4 cup grape jelly
1 med. eggplant, peeled and cut into 1/4-inch thick slices
2 c. sliced zucchini
Flour for dusting
Oil for frying
Seasoned salt, to taste
1 c. cottage cheese, drained
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese, grated
For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, pepper and grape jelly. Return mixture to boiling; reduce heat. Simmer uncovered, for 15 minutes, stirring occasionally.
Moisten eggplant slices and zucchini slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees F for about 20 to 25 minutes or until tender.
Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. Pour tomato sauce over. Sprinkle with Mozzarella and Parmesan cheeses. Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.

Eggplant Sub
2 eggs
1 c. dry bread crumbs
1 med. eggplant, peeled and sliced 1/4 inch thick
4 submarine sandwich buns (10 inches), split
Leaf lettuce
1 jar (7-1/4 ounces) roasted red peppers, drained and sliced
8 slices mozzarella cheese
2 med. tomatoes, thickly sliced
1 can (2-1/4 ounces) chopped ripe olives, drained
Italian or vinaigrette salad dressing
In a shallow bowl, beat the eggs. Place the bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. Bake at 350 for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes, and olives. Sprinkle with salad dressing; replace bun tops.

Stir-Fried Spicy Eggplant
1 pound eggplant, peeled - cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons-water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons oyster sauce (or-substitute vegetarian oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately. (Serves 1 as entrée, 2 as a side)

Eggplant Soup
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sauteed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves - crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans - (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt - (to taste)
2 to 4 tablespoons granulated sugar - (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Saute sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving. Servings: 4

Roasted Eggplant With Pasta
1 bulb garlic, roasted (see instructions below)
2 medium eggplants, peeled and cubed, about 5 to 6 cups
1/2 cup balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/2 teaspoon coarsely ground black pepper
2 cans (14.5 ounces each) diced tomatoes, or 3 to 4 fresh peeled diced tomatoes
8 ounces bow tie pasta
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.
Place eggplant mixture and the marinade in a baking pan. Bake in a preheated 400° oven for 30 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley. Serve right away with Parmesan cheese. Serves 4.

Roasted Garlic
If roasting only 1 bulb of garlic, use a small ramekin for a baking dish and cut back on the remaining ingredients accordingly.
4 whole garlic bulbs
2 tablespoons unsalted butter
1/2 teaspoon dried leaf thyme
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/3 cup chicken broth
Carefully remove the outer papery peel from the garlic bulbs, leaving the whole heads intact. Arrange the garlic bulbs in a small baking dish. Dot with the butter; sprinkle with the thyme, pepper, and coarse salt. Pour the chicken broth into the dish.
Cover dish tightly with foil and bake at 350°, basting frequently, for 1 hour. Uncover and bake 15 minutes longer.