Grilled Caesar Beef Appetizer Kabobs

1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces

1 medium yellow or green bell pepper, cut into 1-inch pieces

1 cup 1-inch pieces pattypan or yellow summer squash

1 1/2 cups whole mushrooms

1 1/2 cups cherry tomatoes

1/2 cup Caesar dressing

1/4 teaspoon coarsely ground pepper

30 wooden skewers (6 to 8 inches)

 Romaine leaves

 Additional Caesar dressing, if desired

 Chopped fresh chives, if desired

1. In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.

2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.

3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.

4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

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Rhubarb Strawberry Crunch

INGREDIENTS

1 cup all-purpose flour

1 cup packed brown sugar

3/4 cup quick-cooking oats

1 teaspoon ground cinnamon

1/2 cup butter

4 cups sliced fresh or frozen rhubarb  

1 pint fresh strawberries, halved

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

Vanilla ice cream (optional)

DIRECTIONS

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.

In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 degrees F for 1 hour. Serve with ice cream if desired.

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