Fresh fruit and vegetables on skewers for outdoor grilling
A guide to grilling fresh produce with meats and cheeses, offering kabob combinations with chicken, shrimp, ham, lamb, beef, and seafood, plus ember cooking, foil-wrapped items, and flavorful side dishes. Includes recipes for salads, dips, and a melon carousel dessert with practical tips on prep and timing.
Copycat peanut crunch bars by Cecily Brownstone
A reprinted recipe instructs heating peanut butter with candy syrup to 310 degrees, then mixing with sugar and water until brittle threads form. After cooling, the mixture is cut into 2 by 1 inch bars, poured into a pan, cooled, and dipped in chocolate coating to yield 36 bars.
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