---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 6 servings
       2 lg Packages of cream cheese
       1 cn Shrimp or crab, undrained
       2    Inches of grated ginger root
       1 lg Package wonton skins
   The Japanese Furo or wooden tub brings a touch of the
   Orient to enhance the moonlit spell as you play the
   perfect hostess in your terry kimono.  Serve any or
   all of the following enchanted nibblers.
   Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi
   Cherries, Banana, Kumquat & Pineapple Kabobs,
   Sparkling Cider, Kiwi Cocktails
   Serving Suggestions Try teal blue linen on your “Lazy
   Susan” to hold Japanese rice bowls brimming with the
   Oriental favroites. Your guests in the Furo may sip
   sparkling cider in silver goblets while the deck-side
   group enjoy Kiwi cocktails in frosted champagne
   glasses. In cold weather, offer cups of Japanese tea
   with sprig of mint. Teal Blue napkins are ideal to
   wipe sticky fingers.
   Wonton Rangoon
   Mix the cream cheese with the shrimp/crab.  Place a
   teaspoon or less of the mix in each wonton skin. Roll
   each skin into a long roll. Freeze ahead or use
   immediately. When ready to serve, cook the rolls
   quickly in about 1/2 of fat until browned on both
   sides or brown in 400~ oven. Try cooking both ways for
   a variety of tastes.
   Pettie Chicken Wings Marinade: equal parts soy sauce &
   whiskey garlic powder & brown sugar to taste
   To prepare chicken wings, cut off the wing tips at the
   joint and discard. Disjoint the next two bones and
   with sharp knife, divide the section that has two
   bones, thus making three 'drumsticks' from each wing.
   Marinate in the sauce at least 1/2 hour, overnight if
   possible. When ready to cook, bake at 400~ for
   approximately 20 minutes or deep fry.
   Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz smoked
   salmon OR 1 can shrimp pieces 1 minced onion 1 minced
   green pepper
   Cut the tops from the cherry tomatoes ands scoop out
   the seed and pulp with a demitasse spoon. Combine the
   salmon/shrimp, onion and green pepper. Refill the
   tomatoes and chill at least 1 hour before serving. For
   a change of pace, fill each tomato with a smoked
   Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut
   into 4 chunks each (36 pieces total) 36 preserved
   kumquats, drained 1 fresh pineapple, cut into 36 chunks
   Sauce: 9 Tb honey 9 Tb melted butter 3 tsp ground
   Alternate fruits on 12 bamboo skewers and broil on a
   hibachi about 4 inches from the coals.  Brush with
   sauce.  Turn and baste until golden brown on both
   Sparkling Cider  (non-alcoholic beverage) Chill
   bottles of sparkling cider. Fill iced silver champagne
   Kiwi Cocktails   (alcoholic beverage) 1 kiwi fruit,
   peeled 8 oz light rum 4 Tb sugar syrup 2 Tb lemon juice
   Puree kiwi in blender.  Add rum, sugar syrup & lemon
   juice.  Blend, then sake with cracked ice and strain
   into prechilled glasses or serve over ice. [ Food for
   Wet Fingers, Sharon R. Hines, 11/81. ]