This recipe comes from the eGuide ‘Camp Cooking with Joanne Fitterer’. This title will be released from the EatStayPlay.com vault on November 22, 2010. It is an EatStayPlay.com exclusive and can ONLY be found here. But, from now through November 22nd, it is available at a 25% discount. The eGuide features 26 must-have camping recipes. Get it now for just $1.99!
Hotdogs always go camping, so here’s a change from the regular dog in a bun. Make it easier for the cook by having everyone skewer his or her own kabob.
- 1 16 ounce package hot dogs (Or try Kielbasa or Polish sausage) cut into 1 inch chunks
- 1 large onion cut into quarters
- 1 large green pepper cut into 1 inch cubes
- 1 large red pepper cut into 1 inch cubes
- 1 can pineapple chunks (save juice for Sweet and Sour Sauce)
- 8 bamboo skewers
Soak bamboo skewers in water for 10 minutes to prevent them from burning or use metal skewers.
Alternate ingredients listed above on the center of the skewers. Fill skewers to within one inch at each end. Food items should be touching each other but not tightly packed on skewer. Turn skewers with tongs to prevent food items from falling off skewer and grill over a campfire or table top barbeque until vegetables are tender and the hotdogs are hot.
Serve hot with cooked rice and Sweet & Sour Sauce, page 19.
Makes 8 kabobs
NOTE: Hotdogs are packaged fully cooked so they can even be eaten cold. However, Kielbasa or Polish sausage will need to be fully cooked before eating.
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