Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!das-news2.harvard.edu!oitnews.harvard.edu!purdue!lerc.nasa.gov!magnus.acs.ohio-state.edu!math.ohio-state.edu!howland.reston.ans.net!newsfeed.internetmci.com!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: phill@mack.rt66.com (Patricia Hill) Newsgroups: rec.food.recipes Subject: %Crab Rangoon Followup-To: rec.food.cooking Date: 16 Feb 1996 20:39:38 -0700 Organization: Austin InfoMail Association - Austin, Texas Lines: 41 Approved: phill@rt66.com Message-ID: Reply-To: sam@electricon.com (Sam Waring) NNTP-Posting-Host: mack.rt66.com To: recipes@Rt66.com Status: O On 3 Feb 96 gary e o'leary said this about that: go> Am looking for a good crab rangoon recipe. I had one at one time but go> lost it. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRAB RANGOON Categories: Appetizers, Seafood Yield: 48 wontons 8 oz Cream cheese 6 oz Crab meat; drained & flaked 2 Scallion; including tops, -thinly sliced 1 Garlic clove; minced 2 ts Worcestershire sauce 1/2 ts Lite soy sauce 1 pk Won ton skins (48 count) Vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. MMMMM Sam Waring sam.waring@382-91-12.ima.infomail.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!nntp04.primenet.com!nntp.primenet.com!ddsw1!news.mcs.net!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: leukie@usa.pipeline.com (Leukie@usa.pipeline.com) Newsgroups: rec.food.recipes Subject: Crab Rangoon Followup-To: rec.food.cooking Date: 26 Aug 1996 21:14:14 -0600 Organization: Pipeline USA Lines: 35 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <4tqpt7$php@news2.h1.usa.pipeline.com> Reply-To: leukie@usa.pipeline.com (Leukie@usa.pipeline.com) NNTP-Posting-Host: mack.rt66.com ---------- Recipe via Meal-Master (tm) v8.02 Title: REDUCED-FAT CRAB RANGOON Categories: Appetizers, Seafood Yield: 48 canape 8 oz Cream cheese 6 oz Lump crab meat; drained & -flaked 2 Scallion; including tops, -thinly sliced 1 Garlic clove; minced 2 ts Worcestershire sauce 1/2 ts Soy sauce, thin 1 pk Won ton skins (48 count) Vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. leukie@usa.pipeline.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.