Happy Hour Business
- 3¼ inch square wonton wrappers
- Gently push the individual wonton sheets into a mini muffin tin to form little cups (they look like flowers).
- Bake at 350 degrees for 6-8 minutes until crisp and lightly golden brown.
- Cool.
- Stuff with your favourite filling options (below).
- Bake again for 6-8 minutes.
- Eat and enjoy.
- Or freeze in an airtight container to enjoy later. Thaw for a few minutes before following the same heating instructions.
- Spicy Italian: Saute hot or mild Italian sausage (casings removed) and break into bits. Combine with finely diced green onion, garlic, green and/or red peppers, mushrooms, celery, oregano and basil. Add shredded mozzarella and/or Parmesan cheese. Mix and stuff. Another variation is to mix in a bit of tomato sauce.
- Lobster and Avocado: Combine 1 finely diced avocado with ¼ c sour cream or cream cheese, a squirt of lemon juice, pinch of s & p, ¼ t cumin and chilli powder, ¼ lb. lobster meat (or cooked shrimp or crab), 1 t grated lemon zest and fresh cilantro for garnish. Mix all ingredients together well. Stuff cups and serve cold. Fills about 24 cups.
- Teriyaki Chicken: Dice up leftover chicken or turkey. Mix with freshly chopped ginger, green onion, jalapeno, snap peas, finely diced celery and/or carrots or bean sprouts and some cream cheese. Kick it up with hoisin, spicy teriyaki and/or peanut or Asian chili sauce.
- Empanadas: Saute lean or extra lean ground beef with garlic, onion, diced peppers. Mix with salsa, chili powder, cumin or taco seasoning, and sliced green olives. Allow to cool. Stuff and heat.
- Crab Rangoon: Mix together 8 oz. cooked crab meat or canned crab meat (drained and flaked), about 6 oz. cream cheese, 1 t finely diced red or green onion, ½ t Worcestershire sauce, ½ t soy sauce or Tiger Sauce, s & p and 1 clove of garlic finely diced. Stuff and heat.
- Korean Beef or Pork: Saute garlic, diced peppers, fresh ginger root with ground beef or pork until cooked, about 8-10 minutes. Add a shot of soy sauce, hoisin sauce, Dragon sauce, and/or Asian chili sauce and 1 t toasted sesame oil. You can also add/mix with chopped green onion, shredded carrot or cucumber, cilantro or mint.
- Salmon: using left over baked or grilled salmon, break it up and mix with finely diced celery, green onions, green or red peppers, fresh cilantro or parsley, a shot of Miracle Whip or Wasabi mayo and cream cheese. Mix well and stuff. You can reheat or serve cold.
- Pure Pork: Thaw tube of frozen sausage meat. Saute. Drain. Mix with chopped green onion, peppers, seasonings, ½ c peppercorn ranch dressing and shredded cheddar cheese. Stuff and bake for about 8 minutes.
One of my business associates lives on what my family has always called the Lockport Road-north Henderson Hwy. I recently had an evening event in Selkirk, so stopping in at his home on the way was a perfect opportunity. As opposed to meeting in what he jokingly calls “the world headquarters”, that is to say the office in his basement, we met at his dining room table because it was “Happy Hour”. He poured us both a cocktail and then he briefed me on a new client. But true to form, he also had a delectable treat warming in the oven (he even had the recipe printed out for me to take with me).
Kath’s quote: “Too much work, and no vacation,
Deserves at least a small libation.
So hail! my friends, and raise your glasses;
Work’s the curse of the drinking classes.”
-Oscar Wilde
Love-that is all.
I made the crab ones last night. forgot the garlic, added basil. still awesome. Baked too many wonton cups so filled some with goat cheese and raspberry jam, others with gorgonzola & clover honey. Later will try some with spinach, feta, & greek seasoning. Can’t wait to try all of the other options here – love ’em!