1. Cook scallops in butter for 5 minutes. 2. Cut bacon into 2-inch pieces. 3. Arrange bacon and scallops alternately on skewers and sprinkle with salt and pepper. 4. Stand skewers upright by inserting through mesh of cake cooler placed over a pan, or insert... - 27.6974

MAKING 1) Rinse the scallops and drain them properly. 2) Cut the bacon into half, crosswise and wrap 1 bacon strip around each scallop. 3) Thread on skewers, leaving an space of about ½-inch between the wrapped scallops. 4) On a broiler rack, place the... - 36.5953

GETTING READY 1 Throughly clean the scallops and put them in a resealable plastic bag. 2 In a bowl, mix together the oil, vinegar, soy sauce, ginger, garlic and parsley together and pour over the scallops. 3 Seal the bag and place in the refrigerator for... - 43.744

Combine sauce ingredients in a bowl. If you like, you can substitute bottled chutney for brushing sauce. Prepare brochettes by threading 1 piece pineapple, 1 piece salami, 1 piece pineapple, 1 piece salami, and then a pepper strip, to create 12... - 35.0964

GETTING READY 1. Drain the oysters and add them to a bowl. 2. Cut the bacon into pieces, large enough to wrap an oyster piece. 3. Preheat the broiler to 350°F MAKING 4. Wrap each oyster piece in bacon and secure with a toothpick. 5. Arrange in a broiler... - 32.5105

GETTING READY 1) Rinse the livers, discard the discolored portions and halve each liver. 2) Slice each tomato into 6 wedges. 3) Preheat the broiler. MAKING 4) Thread the mushrooms, livers and tomatoes on 6 skewers, with the mushrooms at both ends. 5) Season... - 38.482

On location, about 50 minutes before serving: 1. Start fire of glowing coals—this takes about 30 minutes. 2. Meanwhile, wrap each half of a chicken liver in half a bacon slice. On each long metal skewer, alternate chicken livers with onions, beginning and... - 28.6848

MAKING 1) Rub oysters in flour. 2) Rub bacon in flour. 3) Alternately put oysters and bacon on 2 wooden skewers. 4) Deep fry in hot oil until golden brown. 5) Strain from oil and keep aside. SERVING 6) Serve on top of toast. On the serving plate arrange... - 41.3262

MAKING 1. In a medium bowl, combine the dressing in chicken liver and marinate in the refrigerator for two hours 2. On the skewers thread the chicken livers, bacon, tomatoes and gtreen peppers alternately and roll in bread crumbs 3. Grill them till... - 34.553

GETTING READY 1. Start by soaking the sweetbreads in ice water for 2-3 hours, keep changing the ice water from time to time 2. Pick off the membrane MAKING 3. In acidulated water, simmer the membrane for 10 minutes 4. Cool under cold water, place them on a... - 36.0841

Precook sweetbreads. Cut into 24 (1-inch) pieces. Refrigerate until needed. Mix cream, 2 tablespoons of the egg and the butter into the ground veal, then stir in flour, onion and seasonings. Add a pinch of nutmeg and a few dashes of Worcestershire sauce if... - 39.0231

GETTING READY 1. Pre-heat oven to 450° F. 2. In a bowl, add the melted butter or margarine, lemon juice, salt, pepper and garlic powder and mix well. Keep aside. 3. Wash and drain the oysters well. 4. With a knife, cut the bacon into half. 5. Take a bacon... - 42.175

MAKING 1. In a medium sized bowl, combine thyme, marjoram, salt, pepper and chicken liver. 2. Mix well. 3. Wrap one piece of bacon around each liver. 4. On a skewer, place 2 mushroom caps and 3 chicken livers, alternatively. 5. Follow same procedure for rest... - 43.0909

MAKING 1. Take a shallow container, keep the chicken livers in it; set aside. 2. In a jar, add the next 6 ingredients; cover tightly, and shake well until well mixed. 3. Transfer marinade over chicken livers; cover and refrigerate for at least 2 hours. 4. In... - 44.7527

Preheat the oven to 400°. Cut bread and cheese into small squares. Thread alternately onto four skewers. Arrange in an ovenproof dish so that each end of the skewer is supported by the rim. Melt half of the butter and brush generously over the... - 41.0975

For each brochette take six 1-inch squares of bread and five 1-inch squares of Cheddar cheese, approximately 1/4 inch thick, and spear alternately on to a small skewer so that they just touch. Soak the brochettes in milk, roll in seasoned flour and then in... - 33.5846

GETTING READY 1) Peel the fruits. 2) Cut bananas into 1 inch pieces; divide oranges and lemon into sections; drain pineapple chunks. 3) Preheat the broiler or a charcoal grill. MAKING 4) In a bowl, place the fruits, pour rum over and sprinkle with 2 tbsp of... - 41.077

1. Place the salmon in a shallow dish and sprinkle over the cornflour (cornstarch), and salt and pepper to taste. Add the beaten egg white and toss well to coat. Leave to chill for 15 minutes. 2. Thread the pieces of salmon on to 4 skewers, alternating the... - 38.3414

GETTING READY 1. Cut the liver into ½ inch slices and further cut them into 1-inch squares. 2. Cut the bacon into squares. 3. Prepare the barbecue grill by lighting the coals. MAKING 4. Take a saucepan and heat the butter until it gets lightly browned.... - 36.9962

Thread livers, bacon, tomatoes, onions and peppers onto 4 skewers. Combine chili sauce and Worcestershire sauce; brush onto liver bro-chettes. Broil until bacon and livers are crispy and done. Place a skewer in each roll; remove skewer. Makes 4 servings. - 33.3122

Soak 12 (10-inch) wooden skewers in water for at least 30 minutes. Alternately thread beef cubes, shrimp and green pepper onto skewers. In small saucepan, combine orange juice, steak sauce, wine and garlic; reserve 1/2 cup mixture for basting. Blend... - 35.3108

Put the rice into a large saucepan with the chicken stock, saffron and seasoning. Bring to a boil and stir, then reduce the heat, cover and simmer gently until the rice is cooked and all of the stock has been absorbed. Transfer the rice to a bowl. Allow to... - 41.939

GETTING READY 1) In a bowl add water and dip twelve 6-inch wooden skewers for 1 hour. 2) In a medium mixing bowl add all marinade ingredients and mix. 3) In another bowl put shrimp. 4) In a separate bowl add vegetables. MAKING 5) Pour half of the sauce over... - 46.1623

Thread the beef and lobster or shrimp alternately on skewers. Squeeze lime juice over meat and leave for 15 minutes. To prepare baste, melt the butter and add the rest of the baste ingredients. Heat gently for 2 or 3 minutes. Grill brochettes over very hot... - 36.6204

In a bowl, pour the marinade over the chicken and let marinate in the refrigerator for 1 to 2 hours. Thread the skewers, alternating the chicken, pepper, pineapple and apple. Cook on the grill for 8 to 10 minutes, turning regularly. Baste with the marinade... - 32.7981

Mix the marinade ingredients in a shallow dish and add the scallops, stirring to coat them well. Set aside in a cool place for 1 hour. Preheat the broiler to moderate. Remove the rack. Drain the scallops and reserve the marinade. Thread the scallops... - 39.9956

Preheat the broiler to moderate. Thread the mussels, bacon rolls, shrimp, mushrooms and green pepper alternately onto 4 long skewers. Put the garlic, butter, salt and pepper into a saucepan and heat very gently until the butter has melted. Brush the... - 31.9455

GETTING READY 1) Prepare the grill. 2) Rinse seafood. Pat dry with paper towels. MAKING 3) In a large bowl add all the marinade ingredients. 4) Whisk the marinade to mix well. 5) Add seafood to the marinade and toss mixture till well coated. 6) Cover and... - 45.6458

TO PREPARE THE LENTILS: Put lentils in a pot with 1 1/2 quarts of cold water, bring to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, or until they are tender but not mushy. Drain, put in a bowl, and mix with the chopped parsley and... - 39.7796

Cut pork into l-in/2.5 cm cubes. In bowl, combine lemon rind and juice, garlic, basil, thyme, parsley and oil. Add pork and toss to coat well. Cover and marinate in refrigerator for 4 hours or overnight. Alternately thread pork, green pepper, onions and... - 35.1669

MAKING 1) In a bowl, mix all the marinade ingredients together. 2) Add the scallops and shrimp, coat well and allow to marinate for 30 minutes at room temperature. 3) Drain and reserve the marinade for basting. 4) On 6 skewers, thread the seafood alternately... - 44.3308

1. Chop the halibut and salmon into 8 pieces each. Thread onto 8 skewers with the scallops, and tiger prawns or langoustines, alternating with the bay leaves and lemon slices. Put the skewers into a non-metallic dish in a single layer if possible. 2. Combine... - 35.6629

GETTING READY 1. To prepare the chicken cut it into 1-1/2-inch (4 cm) cubes. MAKING 2. In large bowl, whisk together lemon juice, oil, garlic, sage and pepper and toss chicken in the mixture to coat. 3. Let it stand 10 minutes. 4. To prepare the ham cut it... - 41.7349

GETTING READY 1) In a pot, place the onions with enough water to cover. 2) Now, boil the onions in the water for 10 minutes, until just soft. 3) Drain thoroughly. Keep aside until cool enough to handle. 4) Once cooled, peel the onions, leaving the root end... - 37.527

GETTING READY 1) Reserve 12 cubes of pineapple 2) Coarsely chop the rest of the pineapple and place in a blender. 3) Add the orange juice and ginger. 4) Puree the mixture an pour into a bowl or shallow baking dish. 5) Cut the swordfish into 16 cubes. 6) Add... - 38.4697

GETTING READY 1. To prevent charring soak bamboo skewers in a pan of cold water for at least 15 minutes. MAKING 2. In medium bowl, mix lightly with fork combining chuck and deviled ham. 3. Cut cheese into 25 cubes and cut green peppers into 2-by-l-inch... - 41.1335

GETTING READY 1) Preheat the broiler. 2) Rinse and drain the scallops thoroughly. MAKING 3) In a bowl, mix rest of the ingredients, except mushrooms together. 4) In a flat baking dish, place the scallops and coat thoroughly with the oil mixture. 5) Allow... - 44.6135

MAKING 1. Take out the thick membrane found under the shells of lobster tails using scissors. Peel the hard shell and back of the lobsters using fingers and pull the meat. Cut the lobsters into 8 large-chunks. 2. Cut out 16 large chunks of veal. Moisten it... - 35.9909

GETTING READY 1) Slice the breasts off from the pigeon and cut each into 2 pieces MAKING 2) In a bowl place the breasts with wine poured over 3) In the same bowl add in the chopped onions, herbs and pepper 4) Allow the breasts to marinate for about 2-3... - 45.5523

1. Cut beef top sirloin steak into 1 1/4-inch chunks. In medium-sized bowl, toss steak, steak sauce, hot-pepper sauce, garlic, 1/4 cup sherry, 1 tablespoon salad oil, and 3/4 teaspoon salt; cover and refrigerate about 3 hours, tossing mixture occasionally. 2.... - 35.1016

Cover sausages with cold water, slowly bring just to boiling point, remove from heat, let cool in water, drain, and chill thoroughly. Cut each sausage into thirds or about 1 1/4 inch pieces. Cut veal into strips as wide as sausage pieces, and wrap each veal... - 37.4333

To prepare the pesto, use a food processor fitted with a steel blade. Process the basil, garlic, and cheese. Add pine nuts and process briefly. In a slow steady stream, add the olive oil through the feed tube. Thread scallops, shrimp, and tomatoes onto... - 36.0418

Cut tuna into 3/4-inch cubes. Place tuna in a large shallow dish; set aside. Combine sherry and next 4 ingredients in a jar. Cover rightly, and shake vigorously. Pour sherry mixture over tuna; cover and marinate in refrigerator for 8 hours. Remove tuna from... - 38.5841

1. Cut lamb from bone; trim off any fat, then cut meat in 1 1/2-inch cubes. Place in a large shallow dish. 2. Mix water and Italian dressing in a cup; pour over lamb; turn pieces to coat evenly. Let stand, turning several times, 1 hour, to... - 33.1747

Trim off and discard membrane and any tubes from liver. Rinse liver, pat dry, and cut into 1-inch squares. Combine 1 teaspoon cumin with chili powder,chopped onion, and oil. Add liver pieces and mix to coat evenly. Cover and chill 2 hours or up until next... - 34.4627

Trim fat from pork; cut pork into 1/4 inch-wide strips. Place pork in a large shallow dish. Combine honey, lemon juice, 1 tablespoon plus 1 teaspoon sesame seeds, soy sauce, cumin, and cinnamon in container of an electric blender; cover and process until... - 38.869

1 Trim all fat from chops; arrange chops in a shallow glass or ceramic dish; pour Italian dressing over chops; cover dish with plastic wrap. Refrigerate for several hours or overnight, turning lamb occasionally. 2 Place lamb chops on 1 long skewer. Wrap water... - 22.9548

Thread vegetables and bacon strips on skewers. Weave bacon under and over vegetables. Combine baste ingredients and brush over vegetables. Place skewers on an oiled grill over hot coals. Barbecue until vegetables are cooked to your liking and bacon is... - 37.1892

Drain the pineapple spears, reserving the syrup for the Orange Glaze; cut each spear in half. Marinate the chicken in the glaze for several hours. Alternate chicken and pineapple on skewers; place about 5 inches from the heat source Broil about 15 to 20... - 22.6626

Place mushrooms in a deep bowl. Mix together garlic, oil, vinegar, onion, oregano, salt, and pepper. Toss dressing with mushrooms. Cover and refrigerate overnight. Drain mushrooms before using. Thread skewers, alternating with mushrooms and artichoke... - 38.9173

Place meat in ungreased baking dish, 13 1/2 x 9 x 2 inches. Heat remaining ingredients except cornstarch to boiling. Reduce heat; simmer uncovered 5 minutes. Cool. Pour consomme mixture over meat. Cover tightly; refrigerate at least 3 hours, turning meat... - 37.6455

A week ahead, if desired: 1. Prepare corn-bread mix as package label directs; spoon into greased 1 3/4-inch muffin-pan cups. 2. Bake as mix label directs, reducing time 5 minutes; cool; freezer-wrap; freeze. To serve: 1. Thaw wrapped muffins at room... - 22.1437

Trim the pork and cut into thin strips about 4 cm (1 1/2 in) long by 1-5 cm (1/2 in) thick. Arrange on 4 long skewers, pushing the meat fairly tightly together and interspersing with slices of onion. Brush the pork first with lemon juice and then with... - 37.5161

To make the Sweet and Sour Sauce, stir the cornstarch into the pineapple juice in a small saucepan. Stir in the vinegar, brown sugar, ketchup and soy sauce. Cook over medium heat, until the sauce boils, thickens and clears, stirring often. Remove 1/2 cup and... - 35.2304

1. Trim fat from pork; cut pork into 1/4-inch-wide strips. Place pork in a shallow dish. Combine honey, 1 1/2 tablespoons sesame seeds, and next 4 ingredients in container of an electric blender; cover and process until smooth. Pour over pork. Cover and... - 28.8885

Combine first 5 ingredients in a large, shallow dish. Add fish and artichoke quarters, tossing gently to coat. Cover and marinate in refrigerator 30 minutes. Remove fish and artichoke quarters from marinade, reserving marinade. Place marinade in a small... - 37.6045

MARINADE In a bowl, mix together the beer, olive oil, orange juice, honey, molasses, tamari sauce, hot sauce and orange zest. Add the chicken legs and let marinate in the refrigerator for 1 to 2 hours. BEER SAUCE In a saucepan, heat the olive oil and saute... - 40.3469

Make marinade of oil, garlic, oregano and lemon juice. Prepare kidneys using basic method, cut into 1-inch cubes and cover with marinade. Refrigerate them, covered, for 1 to 2 hours, stirring occasionally. Place marinated kidney pieces, tomatoes, peppers,... - 34.3396

In a bowl, pour the marinade over the chicken and let marinate in the refrigerator for 1 to 2 hours. Thread the skewers, alternating the chicken, pepper, pineapple and apple. Cook on the grill for 8 to 10 minutes, turning regularly. Baste with the marinade... - 28.654

MAKING 1)In a saucepan, boil salted water. 2)Add in the sweetbreads and simmer for 25 minutes 3)Remove from heat and drain. Let it cool. 4)Peel away the sweetbread membrane and slice into pieces of1 ½ inch in diameter. 5)In a small bowl, mix lemon juice and... - 39.9321

GETTING READY 1)In a bowl, mix oil, wine, salt, pepper and parsley thoroughly. 2)Put in onions, mushrooms, peppers, tomatoes and shrimp into it. 3)Let the shrimp marinade stand for several hours. MAKING 4)Take the skewers and thread the shrimps alternating... - 44.9726

1. Halve large scallops (you should have about 40 pieces). In a 2- or 3-quart rectangular baking dish combine oil, whiskey, mustard, honey, vinegar, soy sauce, hot pepper sauce, and salt. Add the shrimp and scallops, stirring to coat. Cover and chill for 2 to... - 33.8904

GETTING READY 1.In a large bowl, mix olive oil, soy sauce, ground pepper, onion and lemon juice. MAKING 2.Chop the lamb in small pieces and dip them in the marinade prepared in large bowl atleast for an hour. 3.Turn the pieces and apply the marinade on the... - 36.7697

MAKING 1) With a sharp knife remove fat from beef. 2) Cut beef into 1-inch chunks. 3) Place in 1-quart container all the marinade ingredients. 4) Mix beef to it and marinate for 1 hour in refrigerator. 6) Seal tightly with plastic wrap. 7) Microwave at Power... - 45.2548

GETTING READY 1. Take an ice cold saline solution prepared by dissolving 1 cup salt in 1 gallon water. Allow shark meat to soak in this solution for 2 hours before cooking. MAKING 2. Prepare a mixture of lemon juice with thyme, pepper, oil, parsley and salt.... - 45.2153

GETTING READY 1. Take a 1 ½ quart mixing bowl and prepare a marinade by mixing soy sauce, sake, grate ginger and sugar. Add chicken to the marinade and allow to refrigerate overnight. 2. Preheat broiler before use. MAKING 3. Take 20 skewers and arrange the... - 39.7234

MAKING 1) Chop the calves liver 5 -6 cubes, season well with salt and pepper. 2) Halve the bacon rashers and wrap the pieces over each liver cube; put the cubes on to a kebab skewer with the sage leaves. 3) Place under a... - 31.7199

Run the skewer through one end of the bacon, then skewer a mushroom cap, then an oyster, then bacon, mushroom, oyster, until you have the skewer filled and the bacon laced through it. Sprinkle with lemon juice, give the whole thing a grind of pepper, and... - 30.4987

Slice tuna 3/4 inch thick, remove skin and dark meat, and cut into pieces slightly smaller than the diameter of the bread. Slice bread thin. Mix remaining ingredients except bay leaves and marinate fish in mixture for 1 hour. Impale a slice of bread on a... - 38.5712

1. Soak the mussels in cold water for about 1 hour. Drain the mussels and discard any which are open. 2. Place the closed mussels in a large saucepan with the wine, water, onion and bouquet garni. Bring to the boil, cover with a tight-fitting lid and simmer... - 39.8088

1. Wash the scallops and cut out any black threads. Take off the coral and cut the white meat of large scallops in half. 2. Stretch the bacon rashers with the back of a knife and cut each in half. Wrap a piece of bacon around each piece of white scallop... - 33.1241

GETTING READY 1) Trim off the fat from the steak and cut into 1/4-inch strips. MAKING 2) In a shallow pan or dish, place the steak strips. 3) In a bowl, mix the pepper, mustard, ginger, garlic powder, lemon juice and soy sauce together, blend well and... - 46.3924

MAKING 1. According to the instructions on the package, cook the artichokes; drain and ser aside to cool 2. In a large bowl, combine the French dressing, lemon juice and the seasonings; add lambs and rtichokes and mix it all well 3. Cover and refrigerate for... - 42.5357

MAKING 1) In a bowl, mix the salad dressing and cubed beef together, coating them well. 2) Cover and place in the refrigerator for 10 hours or overnight, stirring 1-2 times. 3) Drain well and reserve the marinade. 4) Thread the beef cubes alternately with... - 35.1763

1. Slice the pork fillet crosswise into ten pieces, then cut each slice crosswise in half. Thread the pork evenly onto four bamboo satay sticks or fine wooden skewers. 2. Mix the marinade ingredients and pour over the meat in a shallow heatproof dish. Leave... - 36.053

GETTING READY 1. Peel bananas, slice into 4 pieces each Place in a large bowl toss with lemon juice. 2. Peel, core and quarter pears and add to bowl tossing to coat with lemon juice. 3. Peel oranges, remove pith and segment into the bowl. 4. Blanch peaches... - 40.8213

GETTING READY 1. In a large bowl, combine the curry powder, salt, bay leaves, peppercorns, grated onion, crushed garlic, lemon juice, wine and olive oil 2. Tip in the chicken livers and beef cubes into the mixture 3. Add the green peppers and onions to the... - 43.1777

GETTING READY 1. Season the wooden skewers by soaking them in tepid water for 30 minutes. MAKING 2. In a small bowl, combine the ingredients for the marinade and whisk with a fork until well amalgamated. 3. Cut the tofu into large chunks. 4. On the... - 45.3119

GETTING READY 1) Sprinkle salt, red pepper and black pepper on the birds. 2) With a sharp knife, cut each bacon strip into three pieces. 3) With the bacon strips, stuff the cavity of birds. 4) Skewer the birds, breast side facing up and place bacon between... - 46.9017

MAKING 1. Combine lemon juice, Worcestershire sauce, soy sauce, salt and pepper and marinate the shrimp for an hour in it 2. String it on to skewers alternately with pineapple chunks and grill on a hibachi or charcoal grill until the shrimp is well cooked;... - 33.864

Cut pork into 1 inch cubes. Cut bacon into strips. Wash and dry kidneys. Cut them open, remove the fat and cut each into four. Preheat charcoal grill or broiler. Arrange bay leaves, pork cubes, bacon and kidney pieces on skewers. Brush with a little oil and... - 35.4379

Cut bread (crusts removed) and cheese into 1 x /2-inch pieces. String on 8 skewers alternating bread, cheese, tomatoes, repeating until skewers are filled. Dip into milk, then flour, then egg. Fry in hot oil until golden brown on all sides. Serves 2. - 28.8491

GETTING READY 1. Cut the venison into 1 1/2-inch cubes. Wash and pat dry MAKING 2. In a large bowl, place the garlic, orange juice, orange rind, mace, cumin, cinnamon, and ginger and combine well 3. Gently whisk in the yoghurt and mix well till completely... - 45.6306

GETTING READY 1. Prepare the grill and position the oiled grill rack 4-6 inches (10-15 cm) away from the fire. MAKING 2. Boil water in a saucepan and add the bacon pieces and blanch for about 3 minutes. 3. Drain well and pat dry with absorbent paper towels... - 42.918

GETTING READY 1. Wash and clean the scallops. Remove the small, flat muscles or the foot that is attached to the side of each scallop. 2. Remove the stems from the mushrooms and wash them well. Discard the stems 3. In a large bowl whisk the oil, lemon juice,... - 45.5915

MAKING 1) In a bowl, toss the apple slices with sugar. 2) In another bowl, toss tomato wedges with garlic salt. 3) Thread apple slice, sausage and tomato wedge alternately in a skewer. 4) Do the same with the remaining ingredients. 5) Grill the skewers, 6 to... - 37.2661

GETTING READY 1. In a shallow baking dish, put together all marinade ingredients and mix well. 2. Using damp paper cloth, wipe beef. 3. Trim fat and then cut into 1 1/4 inch cubes. 4. Add beef to the marinade and turn to coat well from all sides. 5. Cover and... - 45.7528

GETTING READY 1. Drain the juice of the pineapple, reserving 1/2 cup. 2. Refrigerate pineapple chunks until required. 3. In a bowl, combine the pineapple liquid with remaining ingredients. 4. Place the meat in a non-metallic dish. Pour the marinade over the... - 39.5465

GETTING READY 1. Remove the bones from the chops. 2. On a meat board, pound the lamb flat with mallet or edge of saucer 3. Combine the garlic, salt, rosemary and cracked pepper and over surface of lamb 4. Slice into 1-inch wide strips and leave aside. 5.... - 44.2467

GETTING READY 1) Peel 2 of the zucchini and cut the peeled zucchini in long strips. 2) Discard the rest of these 2 zucchini. 3) In a pot of boiling, salted water blanch the strips of zucchini for 1 minute. 4) On a bowl, of ice water refresh the strips of... - 41.7667

GETTING READY 1) Make 1-inch cubes from the beef. Discard excess fat and gristle while cutting. 2) In a large bowl, place the beef cubes. 3) Season the beef cubes with pepper. 4) In another bowl, add soy sauce, oyster sauce and black beans. 5) Add sugar,... - 44.2422