Oriental Cocktail Kebabs
|Canned pineapple chunks||15 1⁄4 Ounce, drained|
|Brown and serve sausages||1 Pound, cut into thirds (Cooked According To Package Directions)|
|Canned water chestnuts||18 Ounce, halved|
|Green peppers||2 , cut into 3/4 inch squares|
|Mushrooms||1⁄4 Pound, stemmed|
|Syrup||1⁄4 Cup (4 tbs) (Reserved From The Drained Pineapple)|
|Soy sauce||4 Tablespoon|
|Fresh ginger root||3|
|Brown sugar||3 Tablespoon|
|Dry sherry||2 Tablespoon|
Alternate pieces of pineapple, sausage, water chestnuts, green pepper, and mushrooms on toothpicks.
Combine remaining ingredients; heat in skillet.
Cover; simmer 10 minutes.
Remove from skillet; serve warm as a dinner or cocktail appetizer.
On the latter case stand the kebabs up in a wire-mesh trivet, leaving the exposed toothpicks dry.