Kitchen Krafts:
Outdoor Barbecue*

By Julie Wardell

Fruit Burritos

2 cups chopped, assorted fresh fruits (apple, apricot, banana, peach, strawberry)

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

6 flour tortillas

vanilla ice cream (optional)

1. Combine first five ingredients in saucepan. Bring to boil over medium heat, reduce heat, and simmer about 10 minutes.

2. Fill center of each tortilla with fruit mixture. Fold two ends over filling, then fold sides to center to make packet.

3. Cook on grill 2–3 minutes on each side.

4. Serve with scoop of ice cream on top, if desired.

Vegetable Kabobs

Assorted fresh, cleaned vegetables (corn on the cob, broccoli, green pepper, onion, mushroom, zucchini)

1. Cut vegetables into appropriate sizes for metal skewer.

2. Place variety of vegetables on each skewer.

3. Cook kabobs on grill about 5 minutes on each side, turning with tongs.

Grilled Orange Chicken

2 1/2–3 pounds (1–1.5 kg) chicken, cut up

3/4 cup frozen orange juice concentrate

1/4 cup soy sauce

1 tablespoon vegetable oil

1/4 teaspoon ginger

1. Rinse chicken pieces; pat dry.

2. Mix remaining ingredients together for basting sauce.

3. Place chicken pieces on grill. Cook about 30–35 minutes, basting and turning frequently with tongs. (Chicken is done when meat near bone is no longer pink. Cut to test.)

• Ask someone older to light charcoal and help you with cooking

Illustrated by Karen S. Foster