Recipe - Chicken Shish Kebabs

12 (up to)
16 Fresh mushrooms about 1 1/4"
in diameter
One fourth cup Butter
1 tablespoon Water
One fourth teaspoon Salt
4 (up to)
6 Mild sausages(needs kosher
substitution)
4 Skinned; boneless breast
halves from frying chicken
4 Chicken livers(prepped as to
your needs)
Salt
Pepper
One fourth cup Melted butter(pareve
margarine)

From: "Judith B. Sherman" jsherman@ici.net

Date: Mon, 01 Jul 1996 06:02:47 0400
from "From Julia Child's Kitchen"

Rapidly wash and drain mushroom caps and place in a small saucepan with the
water, butter and salt. Cover and simmer 3 tor minutes, barely to soften.
Cut sausages into 1/2" lengths, and saute 3 to 4 minutes, just to cook
through and to brown very lightly they are to retain enough fat to baste
the chicken later. Cut chicken into skewersized peices. Cut the livers in
half. Sprinkle chicken and livers with salt and pepper. String all on
skewers, starting and ending with pieces of sausage: paint with melted
butter.

*May be prepared ahead to this point.

Broil or barbecue 5 to 6 minutes on each side, basting once or twice with
melted butter. Serve immediately.

Comments: I laughed when I went back to the book for this recipe and saw
that Julia washes her mushrooms. Andrea, you're in good company. I also
lightly wash as I brush.

I am able to get kosher sausages at the butcher. If not, I wonder how those
veggie subs would do. Certainly wouldn't do the basting aspect, tho. I
used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes
Birdseye) and a spincah salad as a reliable summer time casual
entertaining meal. Always worked perfectly....colors,flavors, textures,
ease of prep. Enjoy.

JEWISHFOOD digest 222

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.