Cream Cheese Wontons

1 Pkg of wonton wrappers

2 pkgs cream cheese (can use lowfat)
3 1/2 TBL sugar
3 squirts of lemon juice
Mix cream cheese, sugar and lemon juice together and place a small spoonful on each wonton wrapper. Brush edges lightly with water and seal tightly. (make sure they are not over stuffed with cheese and the seal is tight or the cream cheese will pour out into the hot oil and you will get splattered). Fry in oil for a few seconds on each side. Place on paper towels to cool slightly. Keep warm in oven.

Sweet and sour sauce
1/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1 tsp salt
dash of chili powder
Mix together and boil until clear
Add 2 tsp cornstarch dissolved in 2 TBL of water. Add red food coloring if desired.

Chicken Pot Pie with Cheddar Cheese Crust

Filling:

6 T butter

1/2 C flour

1/2 C chopped onion

2 C chicken stock

1/4 C white cooking wine

1 1/2 C half and half ( or milk)

1/2 t ech of slat and pepper

1 10oz package frozen pea/carrot mix

3/4 C canned corn, drained

2 C generous cups cooked diced chicken

In medium pot, melt butter, add onion and saute until tender. Mix in flour until smooth. Whisk in the stock and white cooking wine until smooth and thick. Add the remaining ingredients and warm through.

Crust:

2 C flour

1 t salt

2/3 C plus 2 t shortening

4-5 T cold water

1 C sharp cheddar cheese

3 T parmesean cheese

1/4 t paprika

Mix all ingredients together. Split into 2 balls. One for top and one for bottom. Take top crust and roll-out. Sprinkle sharp cheddar cheese, grated parmesean cheese and paprika over top. Roll into crust. Place bottom crust in pan, put filling in pan and top with cheddar cheese crust. Cook at 400 for 30 minutes or until golden brown and bubbly. Enjoy!