| These are two of my favorite party appetizer | | | | Crispy Wontons |
| recipes that I used to prepare in parties! They are | | | | Ingredients: |
| quick, easy and the ingredients are available in any | | | | - 3/4 lb Ground Pork |
| store. | | | | - 1/2 tsp Grated Fresh Ginger Root |
| Cocktail Kebabs | | | | - 8 Chopped Water Chestnuts |
| Ingredients: | | | | - 1 lb Wonton Skins |
| - 8 large Shrimp, cooked | | | | - 1/4 cup Chopped Green Onions & Tops |
| - 1 Garlic clove, crushed | | | | - Vegetable Oil For Frying |
| - 2 Green onions, trimmed | | | | - 1 tbsp Soy Sauce |
| - 2 tbsp Lemon juice | | | | - Catsup |
| - 1/2 Red bell pepper, seeded, cut in thin strips | | | | - 1/2 tsp Salt |
| - 2 tbsp Olive oil | | | | - Hot Mustard |
| - 1 tsp Sugar | | | | - 1 tsp Cornstarch |
| - 1 tsp Coarsely ground mustard | | | | - Sweet & Sour Sauce |
| - 8 small Ripe or green olives | | | | Instructions: |
| - 1/4 tsp Creamed horseradish | | | | Combine pork, water chestnuts, green onions, soy |
| Instructions: | | | | sauce, salt, cornstarch and ginger in medium bowl; |
| Remove heads and body shells from shrimp but | | | | mix well. Place 1/2 teaspoon pork mixture in center |
| leave on tail shells. De-vein shrimp by removing black | | | | of each wonton skin. Fold wonton skin over filling to |
| spinal cord. Cut each green onion in 4 daisies. Put | | | | form a triangle. Turn top of triangle down to meet |
| shrimp, green onions, bell pepper and olives in a bowl. | | | | fold. Turn over; moisten one corner with water. |
| Mix garlic, lemon juice, olive oil, sugar, mustard and | | | | Overlap opposite corner over moistened corner; |
| horseradish. Pour over shrimp mixture, cover and | | | | press firmly. Heat oil in wok or large saucepan over |
| marinate at least 2 hours, stirring occasionally. | | | | medium-high heat to 375 F. Deep fry wontons, a few |
| Remove ingredients from marinade and thread | | | | at a time, 2 to 3 minutes, or until golden brown and |
| equally on 8 wooden picks. Drain on paper towels. | | | | crispy. Drain on paper towels. Serve warm with |
| VARIATION: Add small slices avocado to shrimp | | | | catsup and hot mustard or sweet & sour sauce, as |
| mixture. | | | | desired. |
| Note: Both appetizer recipes yield 8 servings. | | | | |