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*** A WORD FROM THE KITCHEN ***

Why limit yourself to just burgers and steaks on the
grill when you can get all fancy with some skewers?
The secret about kebabs is they look fancy but are
so easy and a nice way to stretch the meat further.
These ITALIAN CHICKEN KEBABS have a great flavor and
are a switch from your usual barbecue sauce type stuff.
These are also great to take anywhere to throw on the
grill. Just be sure if you use the wooden skewers
instead of metal to soak them for at least 1/2 hr to
hr before adding the food to prevent against them
burning. Happy grillin'!

Have a great Memorial day everyone! I'll definitely
be bobbing around in the pool with the kids the
weather is beautiful for once ;o)

Enjoy!
Marzee
mailto:mz@gophercentral.com

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RECIPE: ITALIAN CHICKEN KEBABS

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INGREDIENTS:
2 pounds boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 teaspoons minced fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

DIRECTIONS:
Cut the onions, zucchini and peppers into chunks and
set aside. Cut the boneless and skinless chicken breast
into chunks and set aside. In a glass mixing bowl, slowly
mix the all ingredients except the chicken breasts and
cherry tomatoes until well blended. Add the chicken
and tomatoes and place into the refrigerator for 1 hour;
toss halfway tp coat. Preheat grill to medium heat. Thread
the skewers with the chicken chucks alternating with the
onions, zucchini, peppers and cherry tomatoes. Discard
the unused marinade. Place the threaded skewers on the
preheated grill grid and cook for about 15 to 18 minutes
or until the chicken is done and vegetables are tender
crisp, turning frequently.

Yield: 4 to 6 servings
Categories: Grilling, Chicken, Main Dishes
http://www.thedailyrecipe.com

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MARZEE's CORNER

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IT's TIME FOR WATERMELON! Did you know??

Americans purchase and consume about 3 billion pounds
of watermelon annually.

Watermelon, considered one of America's favorite fruits,
is really a vegetable (Citrullus lanatus). Cousin to the
cucumber and kin to the gourd, watermelons can range in
size from 7 to 100 pounds.

The world record for the largest watermelon grown is 255
pounds, grown by Vernon Conrad of Bixby, Oklahoma!

The world record for watermelon seed-spitting is 66'11",
held by Jack Dietz of Chicago.

* Melons may be kept at room temperature, un-cut, for
about two weeks. Store whole melons at 50-60 degrees.
Cut melons should be wrapped and stored at 40-50 degrees.

If you need a small amount of watermelon, it is best to
buy a piece of a larger one. It may be more expensive per
pound, but you will be more likely to get good flavor.

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