Martha Len Nelson: Sausage bites fit for big game

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For a fun family diversion from the television set, why not take the family to Denton Community Theatre’s production of Cheaper by the Dozen?

The play is based on the book of the same name, written by two of the 12 children born to time and efficiency consultants. When asked why he had so many children, the father would claim they were “cheaper by the dozen.”

The large cast should keep all entertained. The show begins tonight and runs for two weekends. For tickets and show times, visit or call 940-382-1915.

Many televisions will be turned on to the Super Bowl on Feb. 3, although it would have been a lot more exciting for our state if Dallas’ or Houston’s teams were involved.

When I tasted this unusual appetizer from my friend Gayle Lewis, I immediately thought it would be good for Super Bowl Sunday.

Gayle’s Sausage Wontons

•  1 pound hot ground pork sausage

•  6 ounces (1 1/2 cups) shredded cheddar cheese

•  6 ounces (1 1/2 cups) shredded Monterey jack cheese

•  1/2 cup ranch-style dressing

•  1/3 cup pimiento-stuffed olives, chopped

•  1/3 cup red bell pepper, finely chopped

•  1 jalapeno pepper, seeded and minced

•  1 16-ounce package wonton wrappers (in 3 1/2-inch squares)

Preheat oven to 350 degrees. Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain on paper towels. Combine sausage, cheese, dressing, olives and peppers.

Coat four miniature muffin pans with cooking spray. Place wonton wrappers in pans, using your fingers to create a fluted shape. Lightly spray wrappers with cooking spray. Bake for 8 minutes, rotating pans after 4 minutes.

Spoon 1 heaping tablespoon of filling into each wonton cup. Bake until browned and thoroughly heated, about 9 to 10 minutes. Remove from pans and serve hot. Makes 3 1/2 dozen.

Note: I’ve read that if you’re not baking a full batch in your muffin pan, you should put a small amount of water in the empty cups.

MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail .


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