Thursday, January 15, 2009
East Meets West Wontons
If you're like me, you enjoy planning your parties well in advance. I think about the menu, take an inventory of the pantry, make a list of what I have to buy, and then I'm comfortable with going ahead with the party.
The Super Bowl is only a few weeks away, ending the football season with a grand finish. For a lot of you that is an exciting time. In our household it's the Daytona 500 for the kick off of the racing season. Whatever your plans are, you'll want heart healthy, low fat snacks. My next few posts will concentrate on ideas to make you the hostess with the mostest (Or - host with the most)
Try these East-West Wonton Skins. They're low in fat, low in cholesterol, low in sodium.
2 dozen frozen wonton skins, thawed
1/4 c. plus 2 t. water
1 T. plus 1 t. vegetable oil
2 t. chili powder
1 t. garlic powder
1 t. onion powder
Cut each wonton skin into 3 lengthwise strips; lay strips on cutting board. Cut a slit down the center of each strip using a sharp knife, cutting to within 1/2 inch of ends. Invert one end of strip through center slit. Gently straighten the strip, rolling twist to center of strip. Repeat with remaining strips.
Place on ungreased 15x10x1 inch jellyroll pans. Combine water and remaining ingredients; stir well. Brush oil mixture evenly over wonton strips. Bake at 375 degrees for 6 minutes or until crisp and lightly browned. Remove from jellyroll pans and let cool completely on wire racks. Store in an airtight container.
Yield: 6 dozen (5 calories each)
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories