With Easter almost upon us (wasn't it just Christmas?), here is my last recipe in the March suggestions for an Easter breakfast or buffet. This is another opportunity for you to be creative. If you don't care for one of the ingredients I have used, leave it out. You can substitute something else or come up with your own combination of ingredients.
The one thing I did learn while making these was you need to have your filling made first. I was still making mine after I had taken the won ton cups out of the oven for the first baking. Because they had nothing to help them hold their shape, they had the tendency to collapse in on themselves and it made it more difficult to fill some of them.
Won Ton Appetizer Cups
4 slices turkey bacon
3 tblsp. frozen, defrosted spinach
10 green olives with pimento
3 tblsp. mayonaise
3 tblsp. rice mozzarella cheese
1 crushed clove garlic
12 won ton wrappers
Cook 4 slices of bacon until crisp, drain and chop into 1/4 inch pieces. Set aside. Squeeze liquid out of spinach, then thoroughly chop. Set aside with bacon. Drain and chop olives. Combine all ingredients.
Spray a mini muffin pan with vegetable spray. Carefully form a won ton wrapper into each cup. bake for 5 minutes.
Remove from oven and fill the won ton cups with the filling and bake 9-10 minutes. Keep an eye on them so they don't burn.
If you are making them ahead of the gathering, let them cool and then refrigerate. To reheat, put them in a 300 oven for 5 minutes. Check them to see if they are as warm as you need them but not getting too hot. Remember the parts of the won ton cup along the edge can still burn. These are really addictive so make sure you make enough for your guests to have several.
Next week I will be sharing my recipe for macaroni and cheese. This is such a home staple but I wasn't sure how to go about making a creamy rich sauce which tasted good and was still nondairy. But I have succeeded and now I can share with you. See you next time.
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