3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming “blood vessels”. (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to un-mold. Cover and chill until needed (up to 24 hours).
1 Tbsp. chili powder
1 Tbsp. minced garlic
1 tsp. ground red pepper (cayenne)
6 Tbsp. lime juice, divided
6 Tbsp. chopped canned chipotle peppers in adobo sauce, divided
12 whole chicken wings (3 lb.)
2/3 cup KRAFT Original Barbecue Sauce
1 cup sour cream
1 green onion, sliced
2 tsp. lime zest
MIX chili powder, garlic, ground red pepper, and 5 Tbsp. each lime juice and chipotle peppers until blended; pour over chicken in large shallow dish. Turn to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min. Meanwhile, mix remaining chipotle peppers and barbecue sauce until blended.
HEAT oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
BAKE wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
COMBINE sour cream, onions, zest and remaining lime juice. Serve with the wings.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half)
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages.”
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
On March 12,1912, Juliette Gordon Low officially registered the organization’s first 18 girl members in Savannah, Georgia. It is celebrated as Girl Scout birthday.
This recipe can be found in the Cadette Handbook of the Girl Scouts of the United States of America, copyright 1963.
1 1/2 lbs. ground beef
1 egg slightly beaten
1 tsp. grated lemon rind
3 Tbsp. lemon juice
2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
3 Tbsp. finely chopped onion
1/3 c. uncooked rice
1 can (10 1/2 oz.) tomato soup
2 c. boiling water
Directions: Mix all but last two ingredients. Shape mixture into balls about 1 1/2 inches in diameter. The mixture will be soft, but makes tender meat balls. Brown a few at a time in a little hot fat and remove from skillet. When all are browned, pour excess fat from skillet and return meat balls to pan. Cover with tomato soup-boiling water mixture. Cover pan. Simmer 50 to 60 minutes. Remove meat balls. Spoon excess fat from sauce. Pour sauce over meat balls and serve. (4-6 servings)