Guest Author - Deborah Adams
1/4 c. dry sherry
1/4 c. soy sauce
1/2 tsp. garlic powder
1 lb. boneless beef chuck, cut into 1/2 inch cubes
1 tbsp. vegetable oil
2 lg. green peppers
1 (8 oz.) can pineapple chunks
1 (16 oz.) jar stemless maraschino cherries
30 cocktail onions
2 (8 oz.) cans whole button mushrooms, drained
30 (4 inch) wooden skewers
In a bowl combine sherry, soy sauce, and garlic powder. Add beef cubes and marinate in refrigerator at least 1 hour. (I let sit overnight.) Drain cubes thoroughly (I use paper towels). Heat oil in skillet over moderately high heat (about 350 degrees F). Cook beef cubes about 3 minutes or until brown on all sides. Set aside. Cut peppers into pieces about 1 inch square. On each skewer arrange a pepper square, pineapple chunk, beef cube, cherry, onion and mushroom. When ready to serve, place kabobs on a cookie sheet and bake 15 minutes in a 400 degree oven. Serve hot. Makes 30. Great for children to do, have separate bowl for each ingredient. They look so attractive and taste scrumptious!
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