Krysta Jenkin

Won Ton Soup

6 c. water

6 cubes bouillon

1 to 2 T. soy sauce

1/4 lb. cooked ham (sliced in thin strips)

2 green onions

Bring broth and soy sauce to a boil in a medium sauce pan. Add uncooked Won Tons to 

broth and simmer 5 minutes. Stir in ham and green onions. Simmer 1 minute more. Serve.

Pork Won Tons (for soup)

1/2 lb. ground pork

2 T. minced water chestnuts

1 T. minced green onion

1 egg

1 T. soy sauce

1/2 t. fresh grated ginger

1/4 t. salt

1/4 t. pepper

1/8 t. garlic powder

1/2 package won ton skins

Combine all ingredients except won ton skins. Place about 1 t. of mixture on center 

of won ton skins. Moisten edges of skin with water or beaten egg, bring opposite corners  together to form a triangle. Press to seal.

Crab Rangoon

8 oz. cream cheese

8 oz. crab

1/2 T. green onion

1/2 won ton skins

Combine all ingredients except won ton skins.  Place about 1 t. of mixture on center of 

won ton skins. Moisten edges of skin with water or beaten egg, bring opposite corners 

together. Press to seal. Moisten one corner of the long edge and press onto other corner 

to form won ton. Deep fry at 375 degrees until golden brown. Drain on paper towel and 

serve warm or cold with soy sauce or sweet and sour sauce, or both.

Molten Cake

5.5 oz. butter

5 oz. semi-sweet chocolate

3 egg yolks

3 eggs

6.5 oz. powdered sugar

2.5 oz. flour

Preheat oven at 425 degrees, melt butter and chocolate, wisk eggs then mix with 

chocolate, add powdered sugar, and then add the flour. Pour mixture into large cups 

or tins, place cups/tins on cookie sheet, bake for 16 minutes. If using medium sized

cups/tins, bake for 10 to 12 minutes.