new year's appetizer

crab and cream cheese wontons

Crab and Cream Cheese Wontons Recipe

4 oz. Dungeness or lump crab meat
2 oz. cream cheese
1/4 t. grated lemon zest
1/2 t. lemon juice
1/4 t. Kosher salt or to taste
1/8 t. freshly ground black pepper
2 t. snipped chives

18 wonton wrappers
vegetable oil for deep frying

Egg Wash
1 large egg whisked with 2 T. water

The filling:
Pick through the crab to remove any remaining bits of cartilage and shell. Mix the crab, cream cheese, lemon zest and juice, salt, pepper and chives together. Taste and adjust seasoning.

Folding the wonton:
Place a heaping half-teaspoon of filling on one corner of the wonton skin, leaving the edges clean. Moisten the edges with egg wash. Bring one set of opposite corners together and seal all the edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.

Alternate folding method:
Cut the wonton skins in half, diagonally. Brush one side with egg wash then place a small dollop of filling a bit off the middle of the triangle. Bring the open edges together and seal, forming a small triangle.

Meanwhile, heat the oil to about 350° F. Fry the wontons until they are golden brown, about 45 seconds to 1 minute. Drain well on a rack lined with paper towels.

I copied this recipe.  I really want to make these.  These are my favorite thing from the Chinese restaurant and I can make a meal out of these and sweet and sour sauce.  Soo good!

Twice baked potatoes

4 large baking potatoes

1/4 cup sour cream

dash of milk

garlic salt to taste

1 or 2 tablespoons butter

1 1/4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees
2. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees  for approximately 1 hour or until the potatoes are soft and firm.
3. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with sour cream, milk, garlic salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees  for 15 minutes or until cheese is melted and bubbly.

potato skins

6 medium potatoes

1 lb. hamburger

1/2 cup onions, chopped

1 teaspoon pepper

1 teaspoon salt

1 package taco seasoning

1 (12 oz.) package mozzarella cheese

2 (12 oz.) packages cheddar cheese

onion chives

bacon bits

sour cream

Brown hamburger with onions. Add salt & pepper; drain grease. Add taco seasoning and simmer.

Bake potatoes and cut in half lengthwise. Scoop out center of potato, leaving 1/4" around edges. Place potatoes in baking dish and sprinkle with cheddar cheese.

Add about 2 tablespoons seasoned hamburger and top with mozzarella and cheddar cheese. Sprinkle on onion, chives and bacon bits. Heat until cheese is melted.

cocktail weiners in tangy sweet sauce

grape jelly
ketchup
cocktail weiners

mix equal parts grape jelly and ketchup. Stir using low heat until jelly is melted and mix has a smooth consistency.  Add in cocktail weiners and stir.  Let simmer for 10-15 minutes. 

Alternately, place weiners in a crockpot and pour sauce over.  Stir and cook on low for 3-4 hours before serving. 

I like to leave them in the crockpot and place toothpicks beside the pot for parties.

Indian fry bread

1 loaf of frozen bread dough
vegetable oil
butter

Let dough rise according to package instructions.  Warm oil in pan.  Tear off 50 cent piece sized sections.  Pull dough to somewhat flatten.  Place dough in pan and cook until browned flipping once so both sides are browned but not burnt.  Brush on butter.  Serve with chili.  Sprinkle garlic powder on to serve with spaghetti or other italian type dishes.

dill dip

1 cup sour cream

1 cup mayonnaise

1 teaspoon celery salt

1 teaspoon dried onion flakes (minced onion in the spice aisle)

1 teaspoon garlic salt

1 teaspoon dried dill weed

1 teaspoon dried parsley ( I use parsley flakes)

Directions

1. In a mixing bowl, combine sour cream, mayonnaise, celery salt, onion flakes, garlic salt, dill weed,  and parsley flakes. Serve immediately, or chill overnight to enjoy the full flavor of the herbs.

cucumber sandwiches

1 package rye or pumpernickel cocktail bread (at my local stores this is found in the deli area)
1 cup or so of dill dip
sliced cucumber
dill weed (I buy the bottle of spice in the baking section)

Spread piece of bread liberally with dill dip.  Top with a slice of cucumber and sprinkle with dill weed.  Chill for at least 4 hours before serving so flavors intermingle.