Pork Fried Wontons


  • 1 lb. ground pork
  • 1 can water chestnuts, minced
  • 1 yellow onion, minced
  • 1 small bowl warm water
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 package Wonton skins
    Cooking Instructions:
    Brown pork; drain. Mix in water chestnuts, onions, salt, and pepper. Lay 1 wonton skin in palm of hand, place 1 tbsp. of pork mixture on it. Squeeze edges together and wet a little to seal. (Pay attention to this, if it’s not sealed the oil will seep inside and they will be very greasy.) Deep fry in hot oil until golden brown.   

    Serve with Sweet and Sour Sauce or Duck Sauce (We like Gold’s Szechuan Style Duck Sauce.) Makes a lot of wontons, probably 50-ish.


Cheddar-Ale Soup


  • 1 yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, peeled and finely diced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups milk
  • 1 3/4 cups chicken stock
  • 1 bottle (12 fl. oz.) ale
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 1/4 lb. sharp cheddar cheese, grated
  • Salt, to taste
  • Cayenne pepper, to taste

In a stockpot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in the milk and stock. Bring to a simmer and cook, stirring often, until thickened, about 10 minutes.

Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat.

Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne.
Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.