Monday, April 26, 2010

Baby Shower Yummies

Cream Cheese Won Tons (makes 48)
2 (8 oz) pkg Cream Cheese, room temp.
1 C Sugar
2 Tbsp Snipped Fresh Chives
4 Dozen Won Ton Wrappers
4 C Peanut Oil (we used Olive Oil)
1 Egg White

Mix cream cheese, sugar, and chives till smooth. Rub egg white on edges of wrappers. Place spoon full in center of each wrapper. Fold wrappers so all corners are touching and press to seal. Preheat oil to 375 F. Cook till golden.

Chicken Egg Rolls
1 lb Minced Chicken Breast
4 C Shredded Cabbage or Jicama
1 Carrot Grated
1 Bundle of Bean Thread
2 Tbsp Wooded Ear Mushrooms
1/2 C Chopped Onion
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
1/8 tsp Pepper
1/2 tsp Salt
1 Egg, Separated
1 pkg Egg Roll Wrappers
4 C Oil

Put bean thread in hot water and microwave 2 minutes. Soak in water till cool, drain and cut into 1-1/2 in. pieces. While threads are soaking, soak wooded ear mushrooms in hot water (i failed to mention they will probably be dehydrated). Drain and chop. Mix all remaining ingredients with egg yolk. Put 2 Tbsp of filling at one corner of wrapper. Roll and glue edges with egg whites. If using Rice egg roll wrappers, make thin batter and use instead of egg whites.
1 tsp Cornstarch
1/2 tsp Baking Soda
1 Tbsp Brown Sugar

Deep Fry in Oil (350 F) 3 minutes each side. Serve with sweet and sour sauce.

We used the same oil and temp. to cook won tons and egg rolls.

Sweet & Sour Sauce
2 C Orange Juice
1 (8 oz) can Crushed Pineapple
1 tsp Chicken Granules
1/2 tsp Fresh Grated Ginger Root
1/2 tsp Sesame Oil
2 Tbsp Tomato Sauce
1/2 tsp Salt
3 Tbsp Rice Vinegar
1/4 C Brown Sugar
2 Tbsp Cornstarch

Combine all ingredients. Bring to Boil, reduce and simmer 5 minutes. Remove and let cool before serving.

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