INGREDIENTS

INSTRUCTIONS

Fixed these guys last night.  Good stuff!  Quite simple to do.  I also
tried using granulated sugar and cinnamon as well as the powdered
sugar. All were equally good.
Yield: About 80
PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
rectangle on top of the other to form a double thickness. Make three
1/2-inch slits in the center, lengthwise.  To form a bow, pull one
end through the middle slit.
COOKING: Deep fry butterflies until golden, about 1 minute or less.
Drain on paper towel. Sift powdered sugar over both sides. Cool.
DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
chance! They didn't even make it through the next day! S.C.]
COMMENTS: These can also be made from egg roll wrappers but they're
three times as large.  I prefer using won ton wrappers because I
think their mini size makes them more attractive.
From "The Chinese Village Cookbook." A practical guide to Cantonese
country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.
Posted by Stephen Ceideburg; February 28 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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