Barbecued Veal Chop Dinner

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Sauce
1/3 cup water
few grains pepper
1/3 cup cider vinegar
2 tablespoon catsup
1 package instant meat marinade
½ tablespoon dried thyme leaves
¼ teaspoon chili powder
1 small garlic clove, mashed

Directions:
Make sauce, pour over 4 thick rib veal chops in flat pan. Pierce surface of meat with fork, marinate 15 minutes, turning and piercing with fork several times.

While meat is marinating, mix vegetables with sauce –let stand 10 to 15 minutes, stirring occasionally

Meat
2 small green peppers, quartered
1 large red onion, thinly sliced
1 – 4 oz can sliced mushrooms
1 / 3 cup barbecue sauce
2 medium size bananas 2 tablespoons lemon juice
1 – 16 oz. cans unpeeled apricot halves, drained
2 tablespoons melted margarine.

Directions:
Drain chops, place in preheated broiler 4 inches from heat. Broil 8 – 9 minutes until lightly browned, brushing occasionally with marinade. Cut bananas into 1/1/2” pieces dip in lemon juice. Arrange with apricots on skewers. Turn chops, place vegetables and kebobs on pan, brush cops with marinade, brush kebobs with margarine. Broil 3 minutes, turn, brush, broil 3 minutes. Serves 3 – 4.