Tuesday, October 26, 2010


yields 32 servings

4 strips of bacon, reserve 1 tablespoon drippings
1/2 cup mushrooms
1 teaspoon onion, diced fine
1/2 teaspoon garlic, fresh, minced fine
1/4 cup chopped spinach, very well drained
8 ounces cream cheese, softened
1 package wonton wrappers
1 small bowl of water
1/2 saucepan filled with vegetable oil

In a skillet cook bacon until crisp. Reserve 1 tablespoon of drippings. When bacon is cooled, chop into small pieces. Dice up mushrooms and saute in the bacon drippings with onion and garlic. Cook for 2 to 3 minutes over medium heat. In large mixing bowl, mix cooled mushroom mixture, bacon, spinach and softened cream cheese until well combined. Lay out the wonton wrappers on a cutting board or flat surface, floured side up. With a small bowl of water, dampen the sides of the wonton wrappers to help "glue" the seams together. Place a small teaspoon of the filling in the center of the wrapper. Pull up the two opposite corners to the center and press together. Then the same with the other two corners to all meet in the middle. Press the sides together to completely seal the "package". Cook in large saucepan filled 1/2 way with vegetable oil over medium-high heat for 6 to 8 minutes until golden brown. Drain on paper towels for a few minutes. Enjoy! They are delicious!

bacon recipe courtesy of: Ginger Rodriguez, Real Women of Philadelphia

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