MSGID: 1:261/1466.0 57c503da
 -=> On 08-29-16  19:51,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Hot dogs <=-

 
 > Nathan's are in the markets here.

 JK> Ever tried them?  We always purchase Nathan's or Hebrew National..

Not sure if we have.  We might have had them while on the road.  We do
not often cook hot dogs at home, but when we do we use Hebrew National
no-fat hot dogs.  They are much better for weight watcher point count
(and not as good for flavor).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tandoori Kabobs
 Categories: Indian, Appetizer
      Yield: 16 Kabobs
 
      4    Chicken breast halves
      3 tb Lemon juice
      3 lg Cloves garlic, finely minced
      1 tb Minced ginger root
      1 ts Crushed cumin seed
    1/4 ts Ground cardamom
    1/4 ts Ground cloves
    1/4 ts To 1/2 ts crushed red pepper
           -flakes
      1 ts Paprika
    1/2 c  Plain yogurt
      3    Lemons, each cut vertically
           -into 6 wedges
           Onion relish:
      1 lb Onions
           Salt and white pepper to
           -taste
      1 tb Minced fresh coriander
           -(cilantro)
 
  Skin and bone raw chicken.  Cut meat into 1 inch squares. Toss with
  lemon juice and set aside in glass bowl for 30 minutes.
  
  Meanwhile combine garlic, ginger, cumin seed, cardamom, cloves, red
  pepper, paprika, and yogurt.  Stir well and spoon into chicken
  mixture. Set aside at room temperature up to 2 hours or 4 hours
  refrigerated. While chicken is marinating, soak 16 to 18 wooden
  skewers in cold water.
  
  Preheat oven to 500 degrees.  Thread 2 chicken cubes (or 3 smaller
  ones) on each skewer.  Place skewers on rack that is set on a cookie
  sheet or shallow roasting pan.  Roast for 10 minutes or until chicken
  is done.
  
  Prepare onion relish.  Peel and slice onions as thinly as possible.
  Separate into rings.  Soak in cold water for 15 minutes.  Gently
  press out water.  Sprinkle with salt and pepper to taste and toss
  with coriander.
  
  Make a bed of onion relish on serving platter.  Top with Tandoori
  Kabobs and garnish with lemon wedges.  Chicken can be served warm or
  at room temperature.
  
  Posted by:  Karin Brewer, Cooking Echo, 11/92
  
  Posted on GEnie Food & Wine RT Nov 22, 1992 by C.SVITEK [cathy]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
  From: David Pileggi                   Date: 06-09-94
 
MMMMM


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