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Won Ton Soup


  • 1/2 lb. ground pork
  • 1/4 cup finely chopped shiitake mushrooms
  • 1/4 cup finely chopped water chestnuts
  • 2 green onions, finely chopped
  • 2 Tbsp. GOOD SEASONS Asian Sesame with Ginger dressing
  • 1 egg, separated
  • 32 square won ton wrappers
  • 8 cups fat-free reduced-sodium chicken broth
  • 1 cup thinly sliced shiitake mushrooms
  • 1/2 cup thinly sliced water chestnuts
  • 2 green onions, sliced


  1. Mix meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended.
  2. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.
  3. Beat egg white lightly.
  4. Brush egg white onto edges of each wrapper; fold in half to form triangle.
  5. Press edges together to seal.
  6. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.
  7. Combine chicken broth, mushrooms, water chestnuts and onions in large saucepan.
  8. Bring just to boil on medium heat.
  9. Carefully add won tons; simmer 4 minutes or until filling is cooked through, stirring occasionally




Clam Chowder


  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 slices Bacon, chopped
  • 1 lb. potatoes, peeled, cut into 1/4-inch cubes (about 2 cups)
  • 1-1/2 cups water
  • 1 cup milk
  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
  • 1 can (6-1/4 oz.) minced clams, undrained


  1. Cook and stir onions, celery and bacon in medium saucepan on medium heat 5 minutes or until vegetables are crisp-tender.
  2. Add potatoes and water; bring to boil.
  3. Cook 15 minutes. or until potatoes are tender.
  4. Microwave milk and cream cheese in small microwaveable bowl on HIGH 1-1/2 minutes or until milk is heated through.
  5. Stir with wire whisk until cream cheese is completely melted.
  6. Add to potato mixture; stir until well blended.
  7. Stir in the clams with their liquid.
  8. Cook 2 minutes. or until heated through, stirring frequently. (Do not boil.)

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