Wonton Appetizers
Spray miniature muffin pan lightly with cooking spray. Press 1 wonton wrapper into each cup; spray lightly with cooking spray. Bake at 300 for 9 minutes or until light golden brown. Remove shells from muffin pan; set aside to cool. (Wonton cups may be prepared up to one week in advance. Cool completely and store in an airtight container.)
Use hot or cold filling - fill each wonton cup with about 1-1/2 teaspoons filling mixture. For hot - place filled cups on baking sheet. Bake about 7-10 minutes or until heated through. Serve immediately.
Fillings:
Artichoke Spinach: (for 24 wrappers)
1 1/2 cup frozen spinach, thawed and chopped
1 1/2 cup artichoke hearts, chopped
6 oz cream cheese
1/4 cup sour cream
4 T Parmesan cheese
opt: 1 tsp red pepper flakes
salt and pepper to taste
Crab Cheese: (24 wrappers)
1 can crabmeat, drained
1/2 cup mayonnaise
1/2 cup cheddar, shredded
2-3 green onions, minced
Sausage: (24 wrappers)
1 lb bulk pork sausage, cooked, crumbled
2 cups shredded colby cheese (8 ounces)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced
1/2 cup ranch salad dressing
Nacho filling:
1 tsp salsa
1 tsp shredded cheddar or Monterey Jack cheese.
Top with one or two slices of ripe olive
Pizza filling:
1 tsp spaghetti sauce
1 tsp pizza topping, chopped (pepperoni, mushrooms, peppers)
Sprinkle with 1 tsp shredded mozzarella cheese
Ham Salad:
Chopped ham, mayonnaise, dijon mustard, shredded cheddar cheese, minced green onion
Beef Salad:
Chopped leftover steak, mayonnaise, dijon mustard, horseradish, minced green onion, celery, salt, pepper
BBQ Chicken Salad:
Leftover BBQ chicken, chopped; leftover coleslaw
Mini Quiche
Tuna or Egg Salad