Page 21 - Florida Sentinel 9-11-15 Edition

Recipes
All Wrapped Up: Deliciously Different Food Ideas
Won Ton Wrap Crackers
1⁄2 Package Won Ton Wraps, cut in 1⁄2 triangles)
1 Tbsp. Olive oil
1 tsp. Dried oregano
1 tsp. Dried basil
1Tbsp. Parmesan cheese, grated
DIRECTIONS: Heat nonstick pan over medium high heat.
In a medium bowl, combine all ingredients and lightly toss to coat.
Once pan is hot, arrange chips in a single layer, let chips brown and crisp, flip and brown other side, transfer to serving bowl.
Salt as desired, cool. Serve with hummus, guacamole, or your favorite dip.
From
Tonia Turner
Asparagus And Prosciutto Roll-Ups
1 pkg. Egg Roll Wraps
One bundle of fresh asparagus spears 1⁄4 lb of prosciutto, sliced into enough
strips to wrap around each asparagus
spear
1/3 cup grated Parmesan cheese 1 stick of butter - melted
DIRECTIONS: Preheat oven to 350°. Trim
the asparagus. Wrap each spear with strip of prosciutto. Melt the butter. Brush each egg roll wrap with butter, then fold in half lengthwise. Brush folded sheet with butter again, and sprinkle with Parmesan cheese. Place one asparagus spear bundle at one end of the sheet, and roll it up.
Place the bundle in a 9x13 baking pan (you may need an additional 8x8 or 9x9 pan for the overflow) and continue until all spears have been wrapped. Brush all the bundles with the re- maining melted butter and bake for approximately 25 to 30 minutes, or until the tops are nicely browned. Serve immediately.
Vegetarian Option: leave out the prosciutto and add a little more Parmesan for extra flavor.
Egg rolls and won tons are not the only finger foods that can be wrapped up for entertaining or din- ner. The same wraps used for these favorites can be used in a whole host of delicious recipes.
Here are some cooking tips to keep in mind when using wraps:
• When baking, cook wraps on cooking sheets lightly sprayed with cooking oil.
• Wraps should have a mist of cooking spray on top of them as well to prevent burned edges.
• While working with the wrappers, cover the ones you aren't using with a damp towel to keep them moist because they dry out easily.
Dumplings
4 cups Napa cabbage, shredded 1 tbsp. green onions, minced
1⁄4 cup water chestnuts, chopped 1 pound ground pork (turkey)
1 tbsp. soy sauce
1⁄2 tbsp. ginger, freshly grated 1 tsp. sesame oil 1⁄2 tsp salt
DIRECTIONS: In a large bowl, combine filling ingredients. Place wrap on work surface and drop one heaping tsp of filling in the center. Moisten edges with water using your finger tip and fold the dumpling in half and pinch to seal, creating a ripple pattern along the edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
In a large skillet heat 1 tsp of Canola oil over medium heat. Place dumplings in skillet without touching one another. Cook for 4 minutes; until lightly browned on the bottom. Pour in 1⁄4 cup of water, cover with lid and cook until the water cooks off; about 5 minutes. Flip and cook for 4 minutes; until lightly browned. Cook the remaining dumplings the same way. Serve the dumplings hot with dipping sauce.
1 pkg. Round Wraps Canola oil for cooking 1 cup water as needed Asian dipping sauce Filling:
Breakfast Egg Rolls
Sausage
Eggs
Cheese
Assorted Peppers Egg Roll Wrappers Oil, for frying
DIRECTIONS:
Cook sausage in pan
then add eggs and
cheese. Scramble eggs,
sausage and cheese.
Remove from heat and set aside in a bowl.
Place filling in middle of wrap sheet, brush the corners with egg and fold.
Dip egg roll in egg and fry for about 6 mins or until brown on both sides. Enjoy!
Apple Cinnamon Rolls
1 pkg. Egg Roll Wraps
1⁄2 stick melted (warmed) whole sweet
butter - optional
4 oz. room temperature water 1-12 oz. can apple pie filling
1⁄2 cup confectioners sugar
1⁄4 cup ground cinnamon
1 pinch nutmeg
DIRECTIONS: Place wraps flat on a clean, dry
cutting board, so the wrap is in the shape of a dia-
mond. Place 1 level tablespoon of apple filling in the center of the wrapper. With your index fin- ger, seal all 4 sides of the wrap with water. Then fold and wrap like a burrito.
Place on a baking sheet and bake at 400 degrees; (F) for 5 - 7 minutes or until light golden brown. Remove from the oven and brush with butter. Sprinkle with confectioners sugar, cinna- mon and tiny pinch of nutmeg.
FRIDAY, SEPTEMBER 11, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B