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Asian Honey Bbq Chicken Drummettes

Ingredients:

1 cup KRAFT Honey Barbecue Sauce

1 Tbsp. plus 1-1/2 tsp. soy sauce

1/2 tsp. ground ginger

1/4 tsp. garlic powder

15 chicken drummettes (about 1-1/2 lb.)

Directions:

Mix barbecue sauce, soy sauce, ginger and garlic powder.

Place chicken on greased grill over medium coals.

Grill 15 minutes or until chicken is cooked through, turning and brushing occasionally with barbecue sauce mixture. Serve with additional barbecue sauce, if desired.

Egg Rolls

Ingredients:

1 Lb. ground beef

1 C. chopped onions

1 C. chopped celery

1 egg

1 Small Head cabbage

1/3 C. soy sauce

1/3 C. brown sugar

salt and pepper as needed

3 Doz. egg roll shells 

Directions:

Cook the ground beef in skillet and pour off all grease and water.

Mix everything in 5 quart pan and simmer for about 5 minutes.

Take 1/4 cup mix and lay on corner of shell.

Roll shell in middle and fold over opposite corners.

Continue to roll; dab finger in water and touch end of shell to hold closed.

Deep fry it at medium setting until golden brown.

Crab Rangoon

Ingredients:

1 pkg wonton wraps

1 pkg cream cheese

1 pkg crab meat (imatation crab)

1/8 teespoon mince garlic

1 tbs mince onion  

Directions:

In a bowl mix cream cheese, crab meat, 1/8 teaspoon mince garlic, 1 tbs mince onion now mix all of these ingredients up in the bowl now in another bowl you will need some egg whites depending on how much you want to make will depend on the amount of egg whites.

Take a wonton wrapper lay it flat, now teaspoon some filling into the wrapper, use some egg white to pinch off the top and seal the wrapper freeze the deep fry till golden brown.

Water Chestnut Appetizer

Ingredients:

16 fresh water chestnuts

1/3 cup soy sauce

1/3 cup brown sugar, or as needed

8 slices raw bacon, cut in half

16 toothpicks  

Directions:

Peel and rinse the fresh water chestnuts. (If using canned water chestnuts, rinse in warm running water and drain).

Soak the water chestnuts in the soy sauce for 2 1/2 hours.

Preheat the oven to 350 degrees F.

Remove the water chestnuts from the soy sauce and roll in the brown sugar. Wrap a piece of cut bacon around the water chestnut and secure with a toothpick.

Place the water chestnuts on a rack in a shallow pan. Bake for 30 minutes, turning them over once. Makes 16 appetizers.