Tropicana Kabobs
From My 40 Favorite Recipes
By Mary Alden of the Quaker Oats Company Test Kitchen
Ingredients:
Ham Balls:
- 1-1/2 lb. ground lean ham
- 2 eggs, beaten
- 3/4 cup pineapple juice
- 3/4 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
- 1/8 teaspoon pepper
- 1 teaspoon dry mustard
Other Ingredients:
- Pineapple chunks
- Crab apples
- Green pepper, cut in large pieces
Instructions:
Heat oven to slow (325˚F.). Combine all the ingredients for ham balls; mix thoroughly. Shape into 24 balls; place in shallow baking pan. Bake in preheated over (325˚F.) about 45 minutes. Cool. For each kabob, alternate ham balls, pineapple chunks, crab apples and green petter pieces on metal skewers.
Place in broiler about 4 inches from source of heat or on outdoor grill; broil 8 to 10 minutes, turning once. Baste once or twice with additional pineapple juice. Makes 6 servings. Yum!
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