A service OF THE ONLINE ALANO CLUB

MENU

Start Here: Nutrition Information

Appetizers
Baby Food
Barbecue
Beef
Bread & Rolls
Cakes
Candies
Casseroles
Condiments
Cookies
Eggs
Frostings
Fruits
Jams & Jellies
Other Meats
Other Recipes
Pasta
Pies
Pork
Poultry
Rice
Salads & Dressings
Sandwiches
Sauces
Seafood
Snacks
Soups & Stews
Vegetables

SWORDFISH KEBOBS

Ingredients:

Marinade:
3 tablespoons olive oil
1 clove garlic -- finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
8 cherry tomatoes

3/4 pound swordfish -- cut into 1 1/2 inch pcs
8 ounces pineapple chunks, canned -- reserve 1/4 cup juice
1 green bell pepper, seeded, -- cut into 1 inch squares
1 red onion, peeled -- cut into 1 inch chunks

Cooking Instructions:

Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8 inch bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.

Serve on a bed of yellow rice with garlic bread.

Sukiyaki Pork Tenderloin

Ingredients:

1lb Pork Tenderloin
3 cloves crushed garlic
1 teaspoon white pepper
1 cup Sukiyaki Sauce
One diced onion
1 teaspoon salt

Cooking Instructions:

Put tenderloin, Sukiyaki Sauce, onion and garlic in large, zip-lock bag and let marinade for at least 4 hours. Barbecue using coals and water soaked hickory, apple or cherry chips until done.

To cook well done, barbecue until tenderloin is firm to the touch.

Serving Suggestions:

Serve with baked potatoes and sour cream, and green vegetables of your choice.

Additional Comments:

This also makes great sandwiches the next day.

Online Alano Club for more stuff.
SoberTravelers.org if you're going somewhere.