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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Keller Estate in Arlington, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Blanch green pepper and onion then thread alternately with ham, tomatoes and pineapple onto four to six metal skewers.
  2. Combine the salad dressing and Worcestershire sauce and baste over kabobs.
  3. Broil or grill kabobs basting occasionally until all ingredients are heated through and serve over rice.
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