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Saturday, February 14, 2009

Weekend snacking

Baked Crab Rangoon
1 pkg cream cheese softened
1 clove garlic minced
1 c swiss or parm cheese shredded
3/4 c sweet and sour sauce  (make your own for much less)
8 oz imitation crabmeat diced
green onions sliced
sliced almonds

Combine cheeses and garlic, spread in mini baker.  Top with crabmeat and sweet and sour sauce.  Bake or microwave until bubbly.  Top with green onions and almonds.  

Serve with Baked wonton wrappers.

Sweet and Sour Sauce
3/4 c white sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 T ketchup
2 T corn starch

Combine until boiling, reduce heat to medium and stir constantly until sauce thickens.

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