GRILLED PORK KABOBS by CK
1/4 cup wine vinegar
3/4 cup olive oil
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cloves garlic, minced
1 teaspoon to 1 tablespoon red pepper flakes, to taste
1 teaspoon salt
2 pounds boneless pork loin, cut into 1-inch cubes
6 to 8 thick slices Italian bread
Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally.
Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.
RHUBARB CAKE by GKT
1 ½ c. sugar
½ c. butter
1 egg
1 c. buttermilk
2 ½ c. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
3 c. rhubarb
1 c. brown sugar
TOPPING:
1 c. sugar
½ c. butter
5 oz. can evaporated milk
1 tsp. vanilla
Cream together sugar and ½ c. butter. Blend in egg. Mix in buttermilk, flour, soda,
salt and vanilla. Stir in rhubarb. Pour into 9×13 pan. Sprinkle 1 c. brown sugar on
top of cake. Bake 45-50 minutes at 350.
Mix together topping ingredients. Bring to a boil for 3 minutes. Poke holes in cooled
cake and pour mixture over while still hot.
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