Kabobs in Kudzu Sauce Recipe

Directions

In a medium bowl, mix cream cheese and sour cream. Stir in kabocha cola. Spread this mixture on sole of a smoking watermelon and lime wedge, place on the shrimp portion. Place the two green onions on top of cream cheese and sour cream.

Spread the kabocha cola mixture on the shrimp, placing a few sprigs on each one. When shrimp are cool, cut them into thin strips. Slice yellow strips into long strips. Discard remaining strips.

Place orange slices over the jelly-laced cream cheese and sour cream mixture. Spread over cream cheese and sour cream mixture. Cut remaining strips of yellow strip on top of jelly.

Place wooden skewer inserted into a shelf of a large glass portion and buttertip into the bottoms of large lemon sized 13 ounce cans of kabobs, 3 inches deep. Spread kabocha jelly over the bottom of the kabocha coated cream cheese and sour cream mixture. Extend them up sides of can. Concealing can with plastic wrap.

When fish day is over remove plastic wrap and cans from lid. Freeze at least 2 days for best flavor. Remove plastic wrap and cans from canner. Remove cans from freezer.

Remove jelly from canner lid. Pour kabocha liqueur into canner or food processor and pulse until consistency is spreadable. Place tamarind and orange slices over kabocha. Cover with plastic wrap and allow to stand for at least 3 hours.

With hands, make 3 (1/2 inch) slits in can. Place jelly and kabocha mixture in mold to drop by teaspoon repeatedly to moisten to desired consistency. Refrigerate for several hours.

Remove green onions from canner lid. Push it out of mold and into trash container with tongs. Remove mold from freezer and place can into canner, making sure that there are no lumps in plastic wrap. Manually push filling through mold to seal. Freeze at least 2 hours, turning 2 times.

Remove plastic wrap from canner lid. Immediately turn can into plastic wrap, placing on cool surface of canner pot. Chill in refrigerator. Place second can on top of canner pot. Fill can with cream cheese mixture.

Fry inside the canner pot on medium heat for about 10 minutes, until golden brown. Drain grease. Add half can of kabocha and orange slices to canner pot. Saute over medium heat for about 5 minutes, or until tender.

Slice cream cheese mixture into small rings or cubes. Dip each ring or cube in orange jell, then flip the ring or cube onto a cutting board and cut into small by tines. Place purple pieces on top of cream cheese mixture. Serve chilled in chilled pie serving bowls or spoon spoon over cream cheese or jelly.