Baked Potstickers with Dipping Sauce

Ingredients

For the potstickers
1 can (8 oz.) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions
1/4 c. grated carrot
1 t. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked
1 T. soy sauce
1 egg white
1/4 c. mayo
1 garlic clove, pressed or finely minced
24 wonton wrappers

For the sauce
1/2 c. jalapeno jelly (red fruit jelly works okay if you want to avoid the touch of heat)
1/4 c. rice vinegar
2 T. soy sauce

Directions

1. Preheat oven to 425. Combine ingredients from water chestnuts through garlic in a mixing bowl and mix well.

2. Bring a small cup of water to your work surface. Work with 6 wonton wrappers at a time. Leave the rest in the package and cover with a towel to keep them from drying out. Place a scoop of filling in the center of each wrapper. (I use a small spring-loaded scoop to make sure the size is uniform.) Dip your finger in the water and brush it along the edges of the wrapper. Pull the sides up to form the shape, and pinch the edges firmly where the water is to enclose the filling. You can form lots of different shapes. I've included a picture to get you started, but you can find many more images and even some videos if you google "folding wontons."

3. Spray a cookie sheet with cooking spray. Place potstickers on it and coat them with cooking spray. Bake 12-15 minutes or until golden brown.

4. While poststickers bake, place the jelly in a microwave-safe bowl. Microwave on high 30-40 seconds or until warm. Add vinegar and soy sauce. Whisk until well blended.

Yield: 24 Potstickers

Spicy Tortilla Roll-Ups

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (2 ounce) can chopped black olives
• 1 (4 ounce) can diced green chiles
• 1 (4 ounce) jar sliced pimento peppers, drained
• 2 green onions, minced
• 3 tablespoons hot pepper sauce
• 3 tablespoons chopped fresh cilantro
• 10 (10 inch) flour tortillas

Directions

1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve. 

60 rolls

Garlic dill shrimp sandwich

1/2 cup butter
1 tsp lemon juice
dash pepper
dash salt
1 pound unpeeled large fresh shrimp
2 tbs chopped green onion
1 clove garlic, minced
1/2 teaspoon dried dillweed
2 french rolls

cut tops from rolls, remove bread from center of bottom. Bake at 350 degrees for 5 minutes
or until lightly toasted. Peel and devein shrimp. Melt butter in a shillet over medium heat, add green onions and garlic. Cook stiring constantly until tender. Add shrimp lemon juice salt and pepper, cook over medium heat stirring occasionally, about 5 minutes. stir in dillweed. Spoon over toasted roll and add tops.