Crab Mandoo

Brenda V

Makes about 100

8 ounces cream cheese, can use light

10 imitation crab sticks, shredded or about ¼ (or desired amount) pound lump imitation crab

3-4 green onions, chopped

2 packages mandoo wrappers

 Soften cream cheese.  Cut/shred crab meat into small pieces

Add green onion and crab to cream cheese and mix thoroughly.

Place 1 teaspoon filling on wrapper and seal edges with water.

Deep fry until light brown and serve hot or cold.

These are favorites of our family but we usually only have them on New Years Eve.  They are addictive.  They taste best hot/warm.

Sour Cream Ritz Bitz

2 small boxes Ritz tidbits

¾ cup oil, try decreasing to ½ cup or less

1 package Hidden Valley Ranch Dressing

1 teaspoon garlic powder

1 teaspoon lemon pepper

 Pour oil over tidbits.  Add the remaining ingredients and mix well.

Can try shaking ingredients in a bag to mix well.

(From Brenda Vincent- this is salty)

Veggie Nachos

(Brenda V; From Kawika’s food class at Kamehameha Schools)

2 tomatoes chopped

1 green bell pepper, chopped

½ sweet onion (such as Maui onion), chopped fine

1 medium zucchini, chopped

1 teaspoon hot pepper sauce or Tabasco to taste (add more if you like it hotter)

1/3 cup reduced-fat oil and vinegar dressing or other favorite dressing

1 cup reduced-fat sharp cheddar cheese

1 package baked tostada chips

 Preheat oven to 400 degrees.  Combine chopped vegetables in a bowl.

Add hot sauce to salad dressing and mix well.

Pour salad dressing to vegetables and toss lightly.

Spread tostadas on pan or oven proof platter.  Sprinkle vegetables over tostadas, then add cheese on top.  Bake for 10-15 minutes or until cheese melts.  Serve warm.