COLLECTION (2) Tex-Mex Appetizers

[Richard M. Bailly]

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TEX-MEX Wontons

This recipe is pretty big so if you ain't throwing a party you
may want to cut down a bit. It makes about 90 wontons.

1 lb groud beef
1/2 C Cheddar Cheese, shredded
1/2 C onions, chopped fine
2 T catsup
1/4 C chopped chiles (your choice)
3 t chili powder (more or less)
1 15oz can refried beans
1/2 t ground cumin
8 doz wonton skins
oil for frying
Taco Sauce or Salsa for dipping

Brown Beef and onions, drain.
Stir in refiried beans, mix thoroughly.
Mix remaining ingredients together, then add it all to the
beef and bean mixture. Mix well.
Fill each skin with about a tablespoon or so of the mixture.
Fold over and seal skins.
Fry about 1 minute per side, drain on paper towel and serve
warm with salsa or other sauce. Actually, I really like a
little dollop of sour cream with the wontons along with the
salsa.

Enjoy.

TEX-MEX Fireballs
MIXTURE:
1 # ground beef
1/4 C minced onion
1 egg
3 T Tomato paste
1 C Fine bread crumbs
3 T Chopped Chiles (your choice)
2 T worstershire sauce
salt and papper
chopped ripe olives, small can

COATING:
1/2 C Parmesan Cheese
1/4 C Sesame seeds

Water Chestnuts, quartered

Mix all ingredients together. Make a small ball of the mixture
around the quartered water chestnut. Roll the balls in the
cheese/seed mixture. Bake at 425 degrees for 15 - 18 minutes.
Serve, warm. These can be made up before hand and frozen They
keep very well.

Enjoy!

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