PATTI - VDRJ67A
2 sl Frozen pound cake; thawed
- 1" thick each
1/4 c  Creamy peanut butter -=OR=-
- cream cheese; softened
1/4 c  Peanuts; chopped
2 sm Nectarines; cut in fourths
-=OR=- peaches
1 md Banana; diagonal cut 1" thik
1 tb Lemon juice
1/2 c  Caramel ice cream topping

Heat grill. Cut each cake slice into 6 cubes. Spread peanut butter (or
cream cheese) lightly on 2 opposite sides of cake cubes. Dip coated sides
in peanuts. In medium bowl, toss nectarine pieces and banana chunks with
lemon juice. Thread 3 cake pieces, 2 nectarine pieces and 2 banana chunks
alternately on each of 4 (12-14″ long) skewers. Heat caramel topping in
small saucepan until warm. When ready to grill, brush kabobs with caramel
topping. Place kabobs on gas grill over medium heat or charcoal grill 4-6″
from medium coals. Cook 4-7 minutes or until well heated, turning and
brushing with caramel topping. Serve warm.

BROILER METHOD: Prepare recipe as above. Place kabobs on broiler pan; broil
4-6″ from heat, for 4-6 minutes or until well heated, turning and brushing
with caramel topping. Serve warm.