New to swap, Would you help with my Cub Scout dilemma?

M

mandyinut

Enthusiast Member
Hello! I am new to the swap. After being forwarded many good links from my sister---LisainLA--I finally decided to get in on the action!

I am in need of help! I am over a Cub Scout Blue and Gold dinner in February. The "theme" is ABC's in America. We are highlighting different parts of the United States and showing how unique and exciting the good ole' USA is.

I am expecting about 50, ages ranging from 3 years to adult (the cub scouts are 8-10 years old and they come with families). So I am trying to plan my menu with kiddie taste buds in mind.

So far I have:

Pulled Pork sandwiches (Southern States)

Boston Baked Beans (NE)

Green Jell-O (Utah)

I had considered Oranges (citrus) for CA and FL but was unsure how to incorporate them.

Anyway, I am open to any and all ideas!

Thanks for your help!!

 
Hello MandyinUT, so nice to meet Lisa's sister, I have a suggestion for two Regions:

In NJ ~ Pizza, Sub sandwiches (called Hero's)When at the beach, Salt Water Taffy is a candy invented in NJ. Northeastern NJ has amazing Pizza, Bagels, Delis and Italian Food.

In NY ~ Potato Knishes, Any Apple dish because NY is the "Big Apple" Sabrette Hot Dogs, Chinese Food (Chinatown)

In AZ ~ Taco's, Burritos, South of the Border Food

Georgia ~ Peaches

Hope this helps you and I attached a food for each state, scroll to the bottom

Good luck, I love the Boy Scouts and was Den mother for a short time for my son Joe

Dianne

http://www.foodtimeline.org/foodfaq4.html

 
Hey, Mandy! Welcome! Why is green jello Utah? For Texas, you could serve some little

taquitos (little rolled, filled, fried tortillas stuffed with meat, cheese, chicken or whatever) -- Tex-Mex finger food!

Ambitious project, brave girl!

 
Hi Mandy! If you need a good dessert, Orange Butter Cake is great. It's in the T&T folder.

 
For FL - Key Lime Pie - REC from Cook's Illustrated inside ...

KEY LIME PIE

(Note: I used my own graham cracker crust).

From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."

INGREDIENTS:

4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk

GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted

WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)

DIRECTIONS:

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-prayed plastic wrap laid directly on filling and refrigerated for up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.

America's Test Kitchen/Cook’s Illustrated

 
Wow! You have really helped so much! I'm so excited now!! Also,

for the Green Jello explanation (from Wiki): The Jell-O Belt is a colloquial term in American English that refers to the parts of the western United States with large populations of Latter-day Saints.The name "Jell-O Belt" references the stereotype that Mormons supposedly have an affection for Jell-O (a gelatin-based food), particularly when served with shredded carrots, or blended with canned fruit and set in molds. Green (lime) Jell-O is the most stereotypically Mormon of Jell-O flavor-colors, probably because lime was once the best-selling flavor of Jell-O in Utah. Jell-O has been designated Utah's official state snack food.

Just for the record, I can't stand Jello (except for a yummy 7-up jello salad my mom makes)I had way too much of the cheap, low fat treat when I was growing up smileys/smile.gif

 
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