I don’t go camping and I don’t have a grill so I don’t grill but my daughter and son-in-law, Carol and Herb Farley do both.  I probably should explain.

When my children were young, I had a living room but no furniture in it.  The time came when we had the extra money and we had to make a choice between purchasing the needed living room furniture or a pop up tent camper for traveling.  I confess I hated camping BUT it was the only way we could afford to take trips.  The children loved camping in spite of no air conditioning, cold showers, and all the hardships that go along with camping.  The choice was obvious and

we experienced some wonderful weekend and long distance trips for several years.  My grown children still cherish the memories.

It must have instilled a requisite desire for camping in my daughter.  She and Herb have acquired a camper with all the facilities that a house has unlike our primitive days of camping in the rough.  Plus Herb enjoys grilling which goes along well with camping.

Therefore the other day while I was shopping at Ace Hardware I came across a Gooseberry Patch cookbook titled “Grilling and Campfire Cooking.”  After glancing through the book, I knew I had to get it for Carol and Herb.  It contains 250 recipes perfect to use for indoor, RV and camper cooking.

I have several (at least 10 & probably had more before Hurricane Ike) series of Gooseberry Patch cookbooks.  The books are edited by two ladies known only as Vickie & JoAnn.  They gather recipes from various contributors and compile then into wonderful cookbooks.  Besides recipes, their books also contain helpful ideas and tips.   If you are interested in acquiring this, any of their other cookbooks or becoming a contributor, you may contact them through the internetwww.gooseberrypatch.com or call them toll-free at 1-800-854-6673.

The KEEPER recipe this week is gleamed from this wonderful one-of-a kind cookbook for you grillers whether at home or out on the camping trail.

 

HAWAIIAN CHICKEN KABOBS

 

1 (15 ¼ oz.) can pineapple chunks in juice,

drained & ½ cup juice reserved

½ cup soy sauce

¼ cup canola oil

1 Tbsp. brown sugar, packed

2 tsp. ground ginger

1 tsp. garlic powder

1 tsp. dry mustard

¼ tsp. pepper

1 ½ lbs. boneless, skinless chicken breasts, cut

into 1-inch cubes

1 lb. bacon, cut into thirds

1 green bell pepper, cut into 1-inch squares

12 mushrooms

18 cherry tomatoes

6 skewers

Cooked rice

 

In a small saucepan, stir together reserved pineapple juice, soy sauce, oil, brown sugar and seasonings.  Bring to a boil over medium heat; reduce heat and simmer for 5 minutes.  Cool slightly.  Place chicken in large shallow glass dish.  Pour marinade over chicken; cover and chill for at least one hour.  Drain, pouring marinade into a small saucepan; bring to boil for 5 minutes.  Wrap each chicken cube in a piece of bacon.  Thread ingredients onto skewers, alternating chicken, pineapple and vegetables.  Grill skewers over medium heat for 10 to 15 minutes, brushing often with marinade, until chicken juice runs clear.  Serve skewers over cooked rice.  Makes 6 servings.