Spray muffin pan with Pam.
Place wonton wraps in pan and spray with Pam.
Broil for 1 minute or until wonton is light brown.
Take wraps out of pan and place on cookie sheet.
Fill with mixture of sausage, cheeses and dressing.
Broil until cheese melts and wraps are golden brown.
Put wonton wraps in cupcake tins.
Brush tips with vegetable oil.
Bake in 350\u00b0 oven for 5 minutes.
Mix all ingredients well. Fill wonton wraps with ingredients.
Place wontons on a greased cookie sheet.
Bake 5 minutes at 350\u00b0.
Combine all ingredients except wonton wraps, oil and water. Cook on med to low heat until vegetables are tender.
Refrigerate mix to cool.
Put 1 tsp. mix onto each individual wonton wrap. Dab corners of wrap with water.
Fold over and seal by pinching edges of wrap.
Heat oil to medium high.
Fry wontons until lightly brown on each side.
Preheat oven to 350\u00b0F.
Mix together sausage, Ranch dressing, cheeses and black olives.
Set aside.
Brush wonton skins with small amount of vegetable oil and place oil side down in cupcake pans, molding them to form a cup-like appearance.
Bake for 5 minutes.
Remove and place 1 tablespoon of sausage mixture into each wonton.
Return to oven and bake for 5 more minutes.
Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells 1/2 full with squash and top with sauce. Sprinkle with cheese.
archment paper.
Fold each wonton wrap in half, lengthwise, measuring
*One box of wraps contains 50 (2 packages of 25 per box). Double this recipe if using a box of wraps.
Mix first 3 ingredients, shredding crabmeat.
Separate wraps; place 1 teaspoon of mixture on each wrap and fold like a wonton. Fry until brown in oil.
triangle.
Hold filled wonton by the tip with the
Preheat oven to 350\u00b0. Push wonton wrappers into bottom of mini muffin pans. Mix all ingredients. Place approximately 1 teaspoon of mixture into each wrapper. Leave wrappers open. Bake 12 to 15 minutes, until wonton wrappers have light brown edges.
Mix crab meat and cream cheese.
Put into wraps.
Pinch ends of wraps together and baste edges with egg whites.
Deep fry until light brown in real hot grease!!!
Mix first 6 ingredients well.
Take small amounts of meat mixture (about 1 tablespoon) and place in center of wonton wrap. With wet fingers, wet all sides of wonton wrap and fold over into a triangle, pressing all sides down firmly, flattening the meat mixture lightly.
o 350\u00b0F. Lightly coat wonton wrappers with oil. Arrange in
Blend cream cheese until smooth with sour cream, garlic, dill, and pepper.
Chop beef finely and add to cream cheese along with other cheeses.
Put won ton wraps in mini cup cake tins sprayed with pam.
Put 1/2 to 3/4 teaspoon of mixture in each won ton, then dip fingers in water and pinch won ton together at top and twist to form a little package.
Bake at 350* about 15 minutes until lightly browned; serve warm.
Combine all ingredients except wraps; place 1 teaspoon of filling in center of each wrap.
Moisten edges with water; fold each skin in half to form triangle, pressing edges to seal.
Pull bottom corners of triangles down to overlap slightly.
Moisten one corner with water and press to seal, pushing out excess air.
Fry a few at a time in oil at 375\u00b0; drain.
Serve with sweet and sour sauce.
Chop crab and onions.
Mix with cream cheese and garlic.
Put a teaspoonful or two on wonton wrap; fold up burrito style.
Deep fry until golden.
Mash crabmeat with a fork.
Blend in cream cheese.
Drop small spoonful in center of wonton wrap.
Moisten edges to seal and fold to a triangle.
Heat oil in wok or deep fryer.
Drop crab rangoons in oil turning once just until lightly golden brown.
Drain and serve with LaChoy red sweet and sour sauce.
Serve immediately. Makes 20 to 30.
Yields 4 to 6 servings.
Prepare zucchini and carrots first.
Let sit in cheesecloth and salt lightly.
Squeeze and drain out excess water for at least 40 minutes.
Cook sausage; chop fine while cooking.
Drain grease.
place wonton wraps on a nonstick cutting board and lightly brush each with water, lay one small scoop of filling into the center of wrap and fold closed, pressing ends tightly.
Mist with seasme oil and sautee in skillet ten minutes.
Pour 1/2 cup Chicken broth over dumplings.
cover and simmer 6 -8 minutes.