Recipes
Take your craving into the kitchen.
White Castle Kabobs
| 10 | White Castle hamburgers |
| 10 | cherry tomatoes |
| 10 | fresh mushrooms |
| 2 orders | White Castle onion chips or rings |
| 5 pkgs. | White Castle Düsseldorf mustard |
| 1 tbsp. | soft margarine |
| 5 | skewers (damp wood or metal) |
Remove pickles from each of the burgers and set aside. Cut burgers into 4 pieces each. Put 8 pieces of burgers with bun, 2 tomatoes, 2 mushrooms, 1/5 of the pickles, and 1/5 of the onion rings/chips on each stick. Spread out doubled pieces of aluminum foil large enough to completely wrap and seal kabobs. Before wrapping, spread each center of the foil sheets with mixture of mustard and margarine. Place one kabob on each doubled sheet. Wrap securely. Heat on the grill, turning several times until warmed thoroughly (15 to 20 minutes, on low to medium heat).
Submitted by Elizabeth M. Urick of Logansport, IN
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