Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature. Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <email@example.com>. Recipe by: GRILLIN & CHILLIN SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by firstname.lastname@example.org (Shermeyer-Gail) on Aug 03, 1997
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 35.3mg||1 %|
|Potassium 440.4mg||12 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.9g|
|Protein 0.9g||1 %|
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Calories per serving: 82
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