Saturday, March 19, 2011

Won Ton Wrapper Appetizers

1 (16 oz) pkg wonton wrappers
1 lb sausage (cooked)
1 cup shredded Monterey Jack cheese (we used about two cups)
1 cup shredded Cheddar cheese
1/2 cup chopped black olives, drained
1 cup Ranch-style salad dressing
(we spiced it up with a little can of green chilies chopped finely)

1. Preheat over to 400 degrees.  Spray a miniature muffin pan with cooking spray.
2.  Insert wonton wrappers into the muffin pan so as to form small cups.  Bake 5 minutes in preheated oven. Allow the baked wrappers to cool.  Lightly grease the inside with vegetable oil.
3.  In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives, and ranch dressing together.  Fill the baked wonton wrapper cups with mixture.
4.  Bake the filled wonton wrappers 10-15 minutes (start with 10, and watch each minute so they tips don't burn.)  The mixture will be bubbly and slightly brown.

Lime Sherbet Punch

2 quarts lime sherbet
2 liters ginger ale
1 (46 oz) can pineapple juice
Lemon Slices
Lime Slices
Maraschino cherries

1. In a punch bowl, add quarts of lime sherbet (wait till it's pretty well melted)
2.  Add ginger ale and pineapple juice.
3. Decorate with lemon and lime slices and some maraschino cherries.