***Hawaiian Chicken Kabobs***

Marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup vegetable oil
1 Tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoon fresh ginger
1 teaspoon dry mustard

3-5 chicken breasts (I used 3 fairly thick ones)
2 green peppers
2 onions
2 red peppers
1 container of cherry tomatoes
1 pineapple cored and cut into cubes
Wooden skewers
Seasoned salt and pepper to taste (I used Lowry's salt and a pepper grinder)

Combine all marinade ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. 

Cut off fat on raw chicken and cube. Place chicken in a 9×13 pan and pour marinade over top. Cover and put in refrigerator for at least 3-4 hours (or overnight). I turned the meat once to make sure both sides were well marinated.

Prep/cut all veggies up and place in another 9×13 and refrigerate until you are ready to “kabob”. I salt & peppered the peppers, onion, and tomato in the pan, but not the pineapple. Run water over wooden skewers so they do not catch fire on grill (I soaked mine for about 30min to help food slide on better and not splinter). Alternate chicken with veggies and pineapple. Heat grill to med-high heat and cover with grill foil (or regular foil with cooking spray). Grill covered approximately 6 minutes on both sides, until chicken is cooked through.

Recipe found here

Hamburger Gravy

(Louise H.)

1 lb. ground beef

3 cups milk

1/2 cup flour

mashed potatoes
Peas

Brown beef in pan until no longer pink. Mix flour in milk with a fork until smooth. Add liquid to the beef and bring to a boil until thickened. Serve over mashed potatoes and peas.   

Homemade Strawberry Ice Cream

Makes about fourteen 1/2 cup servings

3 cups fresh ripe strawberries, stemmed and sliced

4 Tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 teaspoons pure vanilla extract



In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.(I would puree all the berries next time so it is a nice smooth ice cream, I didn't like small little frozen pieces of strawberries in the ice cream).

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

***Key Lime Pie***

Recipe found here

1 1/4 Cups graham cracker crumbs

1/4 Cup sugar

5 Tablespoons butter, melted

2 14 oz. cans sweetened condensed milk

1/2 Cup sour cream

3/4 Cup key lime juice (may add more to taste, 2 oz) Make sure to strain the juice to remove pulp

Lime wedges for garnish (you can use zest, but it makes the whipped cream taste very sour)

Whipped cream for garnish

Crust

Combine crumbs, sugar and butter. Mix until blende. Press crumbs into bottom and sides of a 9 inch pie pan.

Pie

Combine sweetened condensed milk, sour cream, and key lime juice. Stir until smooth

Pour into pie pan. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.

Turn off oven and let pie sit in oven for 30 minutes - do not allow to brown.

Chill before serving. Garnish with whipped cream and lime wedges