This delicious recipe comes from Kewanee’s Recipe Roundup group member Sharon Tilden.
Sharon noted that she’s been collecting cookbooks for decades, especially regional cookbooks from organizations, churches and schools. She relayed that when they moved back to Kewanee from San Diego, she donated a pickup truck bed full of cookbooks to Friends of the Library. But she still has a few hundred cookbooks that she refers to when picking recipes to share at the Kewanee Recipe Roundup.
October was “Snacks Month” and she chose to make and share “Wonton Tassies”. She obtained this recipe from a cookbook called Cooking with Quilters from the Mississippi Valley Quilters’ Guild, submitted by Carol Gentry. Sharon said she likes to try new techniques and using wonton wrappers sounded like fun. She enjoyed the results and was able to freeze the leftovers.
I’ve enjoyed snacks similar to these but never made them myself. I’ve never used wonton wrappers in a recipe before, but they turned out to be easy to find in the grocery store, and pretty slick to use. They have a great flavor once they are crisped up. They are light, crunchy and a perfect little bite-sized base for the filling.
I had to look up the word “tassie,” and found out that it means, in this case, a small cup. This is exactly what you make with the wonton wrappers, so it makes sense. The term is also used for small tarts or miniature pies that involve a little pastry cup.
The filling in this recipe is rich and creamy, with a great balance of savory sausage, melted cheese and a touch of tang from the ranch dressing. The black olives give a bit of saltiness, and all of it blends together beautifully in each crispy little cup. I didn’t use the peppers when I made mine, but even without them, the flavor was delicious.
From Sharon’s kitchen to yours — enjoy!
Serves A Crowd
1 lb. pork sausage, cooked and drained
1-1/2 c. grated sharp cheddar cheese
1-1/2 c. grated Monterey jack cheese
1 c. prepared ranch dressing
1/2 c. diced black olives
1/2 c. chopped red or green pepper (optional)
30-36 wonton wrappers
cooking oil
Mix together sausage, cheese, dressing, black olives and peppers, if used. Set aside. Lightly brush each side of the wonton wrapper with oil and fit into mini muffin pan forming a cup.
Bake at 350 degrees for 5 minutes or until lightly browned. Remove wonton cups and place on cookie sheet.
Fill each cup with filling 2/3 full. Return to the oven for 7 minutes or until the cheese melts.
May be served hot or cold. Italian pork sausage may also be used. Makes about 30-36 servings (may be halved).
