South-Of-The-Border Won Ton
appetizers, chinese, groundmeat
1/2 lb lean ground beef
1 green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/2 cup grated monterey jack cheese
2 tablespoon chopped ripe olives
35 won ton skins or wrappers
1 oil or shortening for
1 frying
In small skillet, break up beef with a fork. Cook with onion, salt, chili powder and garlic salt for several minutes. Stir in Monterey Jack cheese and olives. Cool slightly. Place about 1 rounded teaspoon filling in center of each won ton skin. Moisten edges of skin. Fold 2 opposite corners together, forming a triangle. Seal edges. Drop into hot oil or shortening in a fryer. Fry about 1 minute, until crisp and golden. Drain. Serve hot. Good plain or with guacamole sauce, if desired.
Yields: 30-35 appetizers From: "Deep Fry Cookery" Posted by: Debbie Carlson (PHHW01A) - Prodigy
Yield: 1 servings