Upcoming Black History Posts
  • Zora Neale Hurston
  • Negro History Week
  • Sojourner Truth
  • Wilcie Elfe
  • Atlanta University
  • Philip Emeagwali
  • Congressional Black Caucus
  • Atlanta Life Insurance Co
  • Voting Rights Act – 1965
  • Philemon T. Reid
  • Kelly Miller – 1st Black Math Grad
  • National Negro Business League
  • 16th Street Baptist Church bombing
  • Sheridan Broadcasting Corp.
  • Selma Freedom March
  • Slavery declared unlawful in British Empire
  • First States to Abolish Slavery
  • Josephine St. Pierre Ruffin addresses 1st Nat’l Conference of Colored Women
  • Southern Christian Leadership Conference
  • Georgia Blanche Douglas

Shrimp and Mushroom Won Tons

Ingredients
1 pkg. Wonton skins
1/2 lb. fresh ground pork
3/4 lb. fresh shrimp shelled, deveined, minced
4 dried mushrooms, soaked to soften and minced
8 water chestnuts, minced
2 scallions finely chopped
2 tbsp. soy sauce
1 lg. egg beaten
1 tbsp. sherry
1 tsp. sesame oil
1 tbsp. Cornstarch

Preparation:
Combine all ingredients and let set, 1 hour to blend all flavors. Place teaspoon of filling in center of Wonton skin, fold in “pocket form” seal with a small amount of water. Cover with a damp towel. Deep fry a few at a time until golden brown, about 2 1/2 minutes. Drain on paper towels. Wontons can be fried and frozen to reheat. Preheat oven to 350 degrees. Place on cookie sheet and heat.