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Old 12-02-2005, 02:04 PM   #1
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REC:Noisemakers

Noisemakers

24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped crabmeat, shrimp or salmon

Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with sharp scissors until edge is even. Place a 1" foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers. Bake at 375 for 10 minutes or until golden brown.

In a bowl, combine butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.

In a mixing bowl, beat cream cheese until smooth. Add sour cream, lemon juice and remaining dill; mix well. Fold in the crab. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

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Old 12-02-2005, 02:08 PM   #2
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I think after weeks and months of begging I finally got Paul to agree to another Party at our house!

These will so impress my friends. Do you think I could make the horns the day before and fill them just before our guests arrive?

And how about filling some of them with spinach articoke dip?
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Old 12-02-2005, 02:20 PM   #3
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Mish, why are they called noisemakers?
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Old 12-02-2005, 02:32 PM   #4
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because mish complains very loudly when someone asks her to make such a darn complicated dish? :>)

i guess they look like megaphones.

actually, i think a metal cannoli form might work for this as well.
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Old 12-02-2005, 05:03 PM   #5
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Quote:
Originally Posted by licia
Mish, why are they called noisemakers?
licia, it might come from the noise made at the other end of the body after eating about 82 of these (like I would).
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Old 12-02-2005, 06:17 PM   #6
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HEY! This is a great idea for using up the leftover wonton wrappers from my ill-fated Creamy Brie Kisses!

Cool - thanks, Mish!

And, yes, pdswife, I might make the horns ahead of time, too.

Lee
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Old 12-02-2005, 08:05 PM   #7
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Do you think you could press the wrappers into the cups of a small muffin tin and bake that way or would they puff? IF they puffed, could you use beans like blind baking a crust?
Mish, this sounds perfect for a party we are having tomorrow night but the thought of rolling and baking horns is killing me ... :(
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Old 12-05-2005, 12:39 PM   #8
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Originally Posted by licia
Mish, why are they called noisemakers?
Party favors for a New Years' Eve celebration. When you blow into them, they TOOT i.e. make noise. (Mud, BT I knew I could count on you two to razz me.)

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Old 12-05-2005, 12:50 PM   #9
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Originally Posted by buckytom
because mish complains very loudly when someone asks her to make such a darn complicated dish? :>)

i guess they look like megaphones.

actually, i think a metal cannoli form might work for this as well.


BT, great idea! I will see if I can find a cannoli form for this appy I saw (chicken cornucopia wrap), and maybe use biscuit dough? and fill them w lobster, shrimp, chicken or crab salad - or a cannoli cream filling. I've never made cannoli, but there are some ideas I would like to try from recipes I've looked at -- dipping the edges into pistachio nuts or coffee granules and freezing? Whaddaya think?

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Old 12-05-2005, 01:01 PM   #10
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Originally Posted by JMediger
Do you think you could press the wrappers into the cups of a small muffin tin and bake that way or would they puff? Mish, this sounds perfect for a party we are having tomorrow night but the thought of rolling and baking horns is killing me ... :(
I would give it a try with the wrappers in muffin tins. Spray the tins and skins a bit w cooking spray.

pds, you can make the wrappers ahead, let them cool and put them in zip locks, and fill with anything you can think of.

Qsis, hope this will work for the brie kisses you mentioned. Looked at yet another recipe for peanut butter in a filo cup with a chocolate kiss. I'll see if I can find it, if you're interested.
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