Show COOKING THE MODERN WAYLa WAY WAYLa La Lamb m b Ka bobs Ma ke Good Eating ng Editors Editor's note Presented below l In III the HIP lOth In the current series erle Cook CookIng In th the Modern rodern n Way Vay presented pre pro by h Mins 11 Helen Shepard hume home economist Miss 1188 Shepard Is 15 conducting con con- ducting the tho Salt Snit Lake Lal e Tribune-Salt Tribune Lake Telegram electrical all Food Festival School of Cool Cookery er which began Tue Tuesday dap at the Hotel Utah MENU Lamb en Brochette Potatoes Buttered Green Peas Cabbage Salad Cherry Cobbler Milk Coffee All foods are good of course but some are just plain fun be be- sides Meats en brochettes kabobs kabobs ka- ka bobs or kebabs whichever kebabs whichever you prefer to call them them are are a very good example Adapted from Armenian cooking these kabobs are also an example of the good food we can borrow from some of bur neighbors abroad The principle of the kabob is that sized bite cubes of tender meats are strung on skewers with harmonizing foods then broiled indoors or over an outdoor outdoor outdoor out out- door fireplace or strung on picnic pic picnic pie pie- nic forks or sticks and cooked over an open fire They are as informal as the day is long andas and andas andas as much fun to eat as they are areto areto areto to cook The possibilities possibilities' for foods that can go en brochette is endless In fact each time you make the kabobs they may have a new character For meats there are arc lamb iamb beef all the to serve meats ham style Canadian bacon bacon bacon ba ba- ba- ba con and the canned luncheon loaves that can be cut into cubes Some veteran l kabob makers like to soak the cubed meat in French dressing dressing- for an hour or two before before before be be- fore stringing it on the skewers with the other foods Good foods to accompany the meats might include cubes of pineapple small whole onions bacon twined on the stick particularly with lamb Iamb small cooked potatoes tomato tomato to tomato to- to mato quarters cubes of egg eggplant eggplant eggplant plant and any other foods that seem to combine well with the thein in meats cats Cook Kabobs Slowly The secret of perfection in cooking the kabobs as well as any other meat is to cook them slowly In your broiler this means that they must be 2 or 3 inches from the heat The grate on your outdoor fireplace undoubtedly undoubtedly undoubtedly un un- un- un holds the meat away from the fire but in cooking the kabobs over an open campfire its it's up to you to keep them tender tender tender ten ten- der by cooking them just over the coals rather than over the direct flame Cook until the meat seems cooked through probably about 6 to 8 minutes on each side The kabob may then be eaten di directly directly directly di- di from the skewer or if you are dining outdoors you may prefer to slide it into a bun Lamb en Brochette 1 11 pounds boneless lamb cut in l inch l-inch inch cubes 8 S slices bacon 2 medium tomatoes cut in quarters 24 button mushrooms Salt and pepper Thread one end of a bacon slice on a skewer alternate with witha a cube of lamb a mushroom a quarter of tomato another mushroom and a second cube of I lamb Repeat for remaining skewers Place on broiler rack in broiler about 2 inches from heat Broil slowly turning oc occasionally occasionally occasionally oc- oc until all sides are browned Allow about 15 minutes minutes min mm- utes for broiling Season with salt and pepper and serve very t hot Eight servings |