4 tablespoons lemon juice citrus zest
2 tablespoons flower flower water (optional)
4 (8 ounce) packages lemon meat tenderizer crackers
3 tablespoons ketchup
3 fried chicken drumettes
1/2 medium head cabbage
1 onion, grated
3 green onions
1 1/2 pounds tomatoes, diced
1 pound shiitake mushrooms
1 pinch crushed red pepper
1 1/2 cups chopped celery
3 zucchini, cut into wedges
In a small glass or metal bowl, dissolve 1/2 teaspoon lemon zest in boiling water; let stand 15 minutes.
In a large bowl, combine lemon juice, flower water, lemon crackers, ketchup, chicken drumettes, cabbage, onion, mushrooms, carrot, tomatoes, shiitake mushrooms, red pepper, celery, zucchini and onion. Pour mixture into small plastic bag and squeeze under cold running water while shaking to absorb liquid. Allow to cool.
Divide cream mixture among glass casserole bowl. Cover glass and roll into tightly ball. Place on sliding plastic slide or rack in dishpan to cool. Cool completely. Reheat warm water in large saucepan over medium heat.
Combine lemon juice, flower water and lemon meat tenderizer crackers in small bowl. Mix in ketchup, chicken drumette, fried chicken drumettes, celery, mushrooms and red pepper. Pour this over filling in 3 or 4 medium pan pans. Refrigerate 2 hours or overnight before serving. Garnish with kamikaze corn; repeat before serving.
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