I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Beef Kabobs

1/4 cup oil
2 Tbsp. apple cider vinegar
1 tsp. each celery seed, oregano, and onion flakes or powder
3/4 tsp. garlic powder
1 tsp. salt; 1/2 tsp. pepper
1 Tbsp. prepared mustard
1 small bay leaf
2 lbs. sirloin cut in 1 to 1 1/2 inch cubes
Green pepper chunks
Onion wedges
Mushroom caps
Tomato wedges or whole cherry or salad tomatoes

Combine all marinade ingredients; heat to boiling and cool.  Add meat to marinade and marinate 1 hour.  Thread meat and vegetables onto skewers.  Broil over charcoal or under broiler until meat and vegetables are tender, basting with marinade.  Serve on French rolls spread with garlic butter.

This recipe was titled "kabobs" rather than "kebabs" after I learned from my friends that no matter what the dictionary says, in the South they are kabobs.

 
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