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Horn Appetizers
Description:
Crunchy little horns with a creamy filling.
Cute horns of plenty for Thanksgiving or
Noisemakers for New Years.
Ingredients:
24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided in half
1/4 teaspoon garlic salt
1 package (8 ounces) cream cheese, softened
1 Tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked,
cartilage removed or 1 cup chopped imitation crabmeat
Directions:
Place one wonton wrapper on a work surface with one corner facing you;
roll into a cone. Cut the open end with sharp scissors until edge is even.
Place a 1-inch foil ball in opening.
Place seam side down on a greased baking sheet
Repeat with remaining wonton wrappers.
Bake at 375 for 10 minutes or until golden brown.
In small bowl, combine the butter, 1/2 teaspoon dill and the garlic salt. Brush over horns.
Remove to wire rack to cool completely. Remove foil balls.
In mixing bowl, beat cream cheese until smooth.
Add the sour cream, lemon juice and remaining dill; mix well.
Fold in the crab. Transfer to a pastry or plastic bag;
cut a hole in the corner. Pipe into cooled horns.
Yields: 2 dozen
Preparation Time: about 20 minutes
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