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Bridesmaid Luncheon

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Sausage Wontons

1 package of wonton wrappers
1 pound of spicy pork sausage
2 cups of sharp chedder
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped jalapeño
2 bunches of green onions, sliced
¼ cup ranch dressing
Press wonton wrappers onto the bottom and up the sides of greased muffin cup pans. Bake at 350˚ for 5 minutes until the wontons are slightly browned. Season pork and in a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the cheese, peppers, onions, and salad dressing. Spoon a rounded tablespoon into each wonton. Top each with one jalapeño slice.Bake for 6-8 minutes until heated through and serve. This serves a good many—you might want to cut the recipe in half.

Watermelon Margaritas

Cut a ripe watermelon into chunks (take out seeds, or use a seedless melon) and freeze.
In a blender:
Use frozen watermelon as ice
3 mint leaves
Juice of one lemon
Juice of two limes
6 ounces tequila
One shot of Grand Marnier
Blend ingredients, garnish with mint.

 

Sun Valley Magazine encourages its readers to post thoughtful and respectful comments on all of our online stories. Your comments may be edited for length and language.

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Oct 30, 2008 09:25 am
 Posted by  Anonymous

I do not find these recipes helpful because my guests would not eat this food. They are more of a fried chicken, chicken salad, and spinach dip type people.

Jan 20, 2009 04:08 pm
 Posted by  SVM Foodie

As the food writer here I would love to be able to share ALL of my recipes. At once. But because our magazine is about our Valley and not my personal recipe book—I can only choose a couple at a time. Please check out our food blog and I will work to get your requests for recipes covered. One suggestion to freshen up your chicken salad—add chunked apples and craisons—or go blue cheese and artichoke with your spinach dip. Enjoy!

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