NuWave Elite 20501, Manual, Page: 39 / 127

Hot Artichoke Dip
1 cup mayonnaise
1 package (8-ounce) cream cheese,
softened
1 cup grated Parmesan cheese,
divided
2 jars (6-ounce) artichokes hearts,
drained and chopped
In medium bowl, mix following
ingredients thoroughly: mayonnaise,
cream cheese, 3/4 cup Parmesan
cheese, artichokes. Place in oven safe
pan. Place on 1-inch rack. Sprinkle
remaining Parmesan cheese over top.
Bake at 375 degrees for 10-12 minutes
or until golden brown.
(Makes 4 cups)
Spray liner pan with non-stick spray.
Combine baking mix and milk in bowl
until soft dough forms. Turn onto a
surface lightly sprinkled with baking mix.
Knead 10 times. Roll dough into an
8x12-inch rectangle. Cut dough into
8 squares. Cut each square in half to
form 2 triangles. Starting from narrow
end, wrap each triangle around a hot
dog half. Place on liner pan. Bake for
10-12 minutes at 375 degrees. Serve
with spicy mustard for added flavor.
(16 servings)
2 1/2 cups reduced-fat all-purpose
baking mix
3/4 cup low-fat (1%) milk
8 reduced-fat chicken or turkey
hotdogs, cut in half
Skinny Pigs in Blankets
[Photo: Hot Artichoke Dip]
In bowl, mix crab meat, sweet onion,
Parmesan, parsley, and pepper. Mix
until all ingredients are incorporated.
Lay 3 single wonton wrappers on a dry,
clean surface and place a tablespoon
of crab mixture into center of wrapper.
Using your finger or a pastry brush,
lightly spread water on edges of wonton.
Fold into envelope (point to point should
meet). Press together and place on
3-inch rack. Repeat process until all 24
are done. Cook first 12 at 375 degrees
for 4 minutes per side. Remove and
continue cooking remaining 12.
(4 servings)
24 wonton wrappers (produce section)
4 ounces lump crab meat or sea legs,
pre-cooked
3 tablespoons sweet onion, grated
2 tablespoons freshly grated Parmesan
cheese
2 tablespoons chopped parsley
1/4 teaspoon black pepper
small bowl of warm water
Crab & Parmesan Wontons
Appetizers