Tuna
Rangoon
This recipe was passed on
to me by my kids after they took Betsy's cooking class through CAJE,
many years
ago. It's been a favorite of ours and I have shared this with my CAJE cooking
class to carry on the tradition.
|
1 |
pound Wonton Wrappers |
|
2 |
cans white tuna, well drained |
|
3 |
8 ounce packages cream cheese |
|
2 |
tablespoons Parmesan cheese |
|
8 |
drops Tabasco sauce |
|
1 |
teaspoon garlic powder |
Blend tuna, cream cheese, parmesan cheese, tabasco
and garlic powder.
Place teaspoon of tuna
mix in middle of wonton wrapper. Fold over
in triangular shape and seal edges with water.
Fry in 1 inch of hot oil for about 30 seconds on each side until golden brown. Drain on paper towels.
Serve with sweet and sour sauce.