Tortellini-Vegetable Kabobs - cooking recipe

Ingredients

2 tsp. cornstarch
2 tsp. dried whole basil
2 tsp. dried whole oregano
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1 1/3 c. water
1 c. cider vinegar
1 (14 oz.) can artichoke hearts, drained
24 cooked small fresh spinach tortellini with cheese, cooked without salt
24 cooked small fresh cheese tortellini, cooked without salt
12 small cherry tomatoes, halved

Preparation

Combine first 8 ingredients in a saucepan; gradually stir in water and vinegar.
Bring to a boil; cook 30 seconds, stirring with a wire whisk.
Remove from heat and let cool.
Cut 6 artichoke hearts into quarters; reserve remaining artichokes for another use.
(I do them all.)
Alternate tortellini, cherry tomatoes and artichokes on 24 (6-inch) skewers; place in a 13 x 9 x 2-inch baking dish.
Pour cider vinegar mixture over kabobs, turning to coat.
Cover and marinate
in refrigerator 4 hours, turning occasionally.
(I put them in a square Tupperware container with a good seal and just turn them upside down and upright again.)
Drain and place on a serving platter.
Yield:
24 appetizers.