| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
American |
All newly t, Appetizers |
30 |
Servings |
INGREDIENTS
| 1 |
lb |
Roll sausage |
| 1/4 |
c |
Chopped onion |
| 1/2 |
c |
Shredded American cheese |
| 3 |
oz |
Cream cheese |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Dried tarrragon leaves |
| 30 |
|
Wonton wrappers |
|
|
Vegetable oil |
|
|
Plum sauce or sweet & sour sauce |
INSTRUCTIONS
To prepare filling, crumble sausage into large skillet. Add onion. Cook
over medium heat until sausage is browned, stirring occasionally. Remove
from heat; drain off any drippings. Stir in cheeses, marjoram and tarragon.
Mix until cheeses melt.
To keep wonton wrappers from drying, cover wrappers with damp kitchen towel
while working. Lightly dampen 1 wrapper by dipping finger in water and
wiping all edges, making 1/4 inch border. Place rounded teaspoonful sausage
mixture in middle of wrapper. Fold wrapper over filling to form triangle,
sealing edges and removing any air bubbles. Repeat with remaining wrappers
and filling.
Heat 4 inches oil in deep fryer or heavy large saucepan to 350. Fry
wontons, a few at a time, until golden brown. Remove with slotted spoon;
drain on paper towels. Reheat oil between batches. Serve hot with dipping
sauce, if desired. Refrigerate leftovers. Makes 30 wontons.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #753 by
L979@aol.com on Aug 21, 1997
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