Won Tons

Another yummy Chinese recipe.

1 pkg. won ton wrappers (I like the square)

FILLING:
1/2 lb. pork or chicken, finely ground
1 egg, beaten
3 water chestnuts, finely chopped
1/2 tsp. salt
1/4 tsp. Accent
2 finely chopped scallions
1 Tbsp. soy sauce
1/4 tsp. pepper

Mix all ingredients together. (You can add coarsely chopped ingredients--chicken, water chestnuts, scallions plus others into the food processor and blend it together rather than cutting things up individually). Fill won tons skins (1/2 - 1 tsp of meat mixture) and fry in hot vegetable oil (350) until browned. Drain on paper towels. Keep warm in oven.

SAUCE:
2/3 c. brown sugar
2/3 c. pineapple juice
1 tsp. ketchup
1/4 c. white vinegar
1 tsp. soy sauce
1/4 tsp. Accent

Bring this mixture to a boil. Add a few pieces of green pepper, sliced onion & tomato, if desired. cook at medium heat for three minutes.

Thicken with 1 Tbsp. cornstarch diluted with 1 Tbsp. water. Cook and mix for 1 minute until sauce and vegetables are hot all through. Use for dipping won tons.

Monster Toes

Kids will love the gross-out factor of this tasty finger food. Parents will love the fact that it is candy-free. Try some for a party or pre-trick-or-treating dinner.



Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks

1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

Chicken Egg Rolls

8 oz. mushrooms, washed and coarsely chopped
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps

1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.

2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.

3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.

4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.

Hot Artichoke Dip

2 jars (6.5-oz each) marinated artichoke hearts, drained and coursely chopped
1 pkg. (10-oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream
1/2 c. mayonnaise
3/4 c. (3-oz) grated Parmesan cheese
1 garlic clove, pressed

Preheat oven to 375 degrees. Combine artichokes, spinach, sour cream, and mayonnaise. Add Parmesan cheese and garlice; mix well and spoon into a small oven-save dish.

Bake 20-25 minutes or until heated through. Serve with dippers or chips, if desired.

Yield: 3 cups (24 servings)

Deviled Eggs

6 Hard cooked eggs
¼ c. mayonnaise or salad dressing
1 tsp. prepared mustard
1 tsp. vinegar
Paprika or parsley sprigs (optional)

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or parsley. Makes 12 servings.

For hard-cooked eggs:

Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain.

Run cold water over the eggs or place them in ice water until cook enough to handle; drain.

To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Chicken Caesar Salad Wraps

1 boneless, skinless chicken breast halves
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas

Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.

Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.

For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.

Cream Puff Shells

½ c. butter (margarine or Crisco may be used) 1 c. water
¼ tsp. salt 1 c. sifted flour
4 fresh eggs (room temperature)

In a 3-qt. saucepan, over high heat, heat water, butter and salt until mixture comes to a rolling boil. Reduce heat to low, and add flour all at once and stir vigorously with a wooden spoon for about one minute or until the mixture forms a ball and leaves the sides of the pan.

Remove from heat and let cool for a few minutes. Beat eggs into mixture until thoroughly blended. (You can add eggs one at a time beating after each addition or add al at once and beat with a mixer until batter is smooth.)

Drop paste by ¼ cupfuls onto a greased cookie sheet about two inches apart. (For tiny cream puff shells use 1 tsp. past for each shell).

Bake in a 400 oven until puffed and golden—about 35-40 min. for large puffs and about 25-30 minutes for small puffs. As you remove the shells, be VERY careful when moving them so they don't deflate. Cool shells away from a draft. Cut off tops and remove any soft dough from the middle. Fill as desired.

Baked Potstickers with Sweet Asian Dipping Sauce

Potstickers:
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions with tops
1/4 c grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked (or chicken breasts that I cooked and then shredded)
1 tbsp. reduced sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil or Vegetable Oil

Dipping Sauce:
1/2 c. red jalepeno jelly (I use 1/4 c.)
1/4 c. rice vinegar
2 Tbsp. reduced sodium soy sauce (or regular soy sauce)

1. Preheat oven to 425. For Potstickers finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot using. In 2 qt. mixing bowl combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic, pressed; mix well.

2. To assemble potstickers, place 12 wonton wrappers and lightly brush edges of each wonton with water. Using a small scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven.

3. Meanwhile for dipping sauce, place jelly in small bowl. Microwave on HIGH 30 - 40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Serve potstickers with dipping sauce.
Yield: 24 potstickers.

The wonton shape I found which lets you put the most filling in was the
Pyramid. The instructions say: Brush all four edges of wonton. Fold two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch seams to form pyramid shape.