I did this a while ago and it will be something I do again. You need a
package of won ton wrappers, deep fryer, and sugar mixed with cinnamon.
I used raw sugar but you could use white or even powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the oil.
These don't take long to brown up so keep an eye on them. When golden
brown remove to drain on paper towels. Continue until all wrappers have
been fried. Now take each wrapper and coat with the sugar or honey
mixture. These keep nicely in an air tight container.

In article ,
~patches~ wrote:

I did this a while ago and it will be something I do again. You need a
package of won ton wrappers, deep fryer, and sugar mixed with cinnamon.
I used raw sugar but you could use white or even powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the oil.
These don't take long to brown up so keep an eye on them. When golden
brown remove to drain on paper towels. Continue until all wrappers have
been fried. Now take each wrapper and coat with the sugar or honey
mixture. These keep nicely in an air tight container.

Brat.

I love stuff like that.......
and I'm dieting yet again. G
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

~patches~ wrote:
I did this a while ago and it will be something I do again. You need
a package of won ton wrappers, deep fryer, and sugar mixed with
cinnamon. I used raw sugar but you could use white or even
powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the oil.
These don't take long to brown up so keep an eye on them. When golden
brown remove to drain on paper towels. Continue until all wrappers
have been fried. Now take each wrapper and coat with the sugar or
honey mixture. These keep nicely in an air tight container.

Where I come from they call those "sopapillas" and they are made from
lightly browned pieces of flour tortillas, fried, as a dessert. I'm sure
you can use fried won ton dough to get the same effect. The cinnamon sugar
and drizzling with honey makes me think Mexican rather than Asian.

Jill

On Mon, 20 Mar 2006 00:52:27 -0600, "jmcquown"
wrote:

~patches~ wrote:
I did this a while ago and it will be something I do again. You need
a package of won ton wrappers, deep fryer, and sugar mixed with
cinnamon. I used raw sugar but you could use white or even
powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the oil.
These don't take long to brown up so keep an eye on them. When golden
brown remove to drain on paper towels. Continue until all wrappers
have been fried. Now take each wrapper and coat with the sugar or
honey mixture. These keep nicely in an air tight container.

Where I come from they call those "sopapillas" and they are made from
lightly browned pieces of flour tortillas, fried, as a dessert. I'm sure
you can use fried won ton dough to get the same effect. The cinnamon sugar
and drizzling with honey makes me think Mexican rather than Asian.

Jill


Sopapillas are a specialty of NM and served along side most meals
there, as the bread. And no, they are not flour tortillas, at least
not in NM. They are made from a dough that is similar to biscuit dough
and yes, they are deep fried. The dough puffs up and becomes
hollow inside and they look like the sofa pillows they are named
after. They are a close relative of Navajo fry bread.

In NM, they are traditionally served with honey.

Christine

Christine Dabney wrote:
On Mon, 20 Mar 2006 00:52:27 -0600, "jmcquown"
wrote:

~patches~ wrote:
I did this a while ago and it will be something I do again. You
need
a package of won ton wrappers, deep fryer, and sugar mixed with
cinnamon. I used raw sugar but you could use white or even
powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the
oil. These don't take long to brown up so keep an eye on them.
When golden brown remove to drain on paper towels. Continue until
all wrappers
have been fried. Now take each wrapper and coat with the sugar or
honey mixture. These keep nicely in an air tight container.

Where I come from they call those "sopapillas" and they are made from
lightly browned pieces of flour tortillas, fried, as a dessert. I'm
sure you can use fried won ton dough to get the same effect. The
cinnamon sugar and drizzling with honey makes me think Mexican
rather than Asian.

Jill


Sopapillas are a specialty of NM and served along side most meals
there, as the bread. And no, they are not flour tortillas, at least
not in NM. They are made from a dough that is similar to biscuit dough
and yes, they are deep fried. The dough puffs up and becomes
hollow inside and they look like the sofa pillows they are named
after. They are a close relative of Navajo fry bread.

In NM, they are traditionally served with honey.

Christine

Didn't I say they were served warm with honey? And made from a flour dough,
not a dough like wonton wrappers? Oddly enough, these things are available
in Tennessee at some Mexican restaurants

Jill

jmcquown wrote:

~patches~ wrote:

I did this a while ago and it will be something I do again. You need
a package of won ton wrappers, deep fryer, and sugar mixed with
cinnamon. I used raw sugar but you could use white or even
powedered honey.

Bring the deep fryer to temp. Add 3 - 4 won ton wrappers to the oil.
These don't take long to brown up so keep an eye on them. When golden
brown remove to drain on paper towels. Continue until all wrappers
have been fried. Now take each wrapper and coat with the sugar or
honey mixture. These keep nicely in an air tight container.


Where I come from they call those "sopapillas" and they are made from
lightly browned pieces of flour tortillas, fried, as a dessert. I'm sure
you can use fried won ton dough to get the same effect. The cinnamon sugar
and drizzling with honey makes me think Mexican rather than Asian.

Jill



Actually, I got the idea from one of the cooking shows but they didn't
put anything on them. The won tons are cut corner to corner making a
triangle then fried. They get all bubbly so look really neat. Cinnamon
sugar is nice but I don't drizzle honey on them ever. If using honey, I
use powdered honey to replace the cinnamon sugar. They are nice plain
as a complement to salad too.

"~patches~" wrote

Actually, I got the idea from one of the cooking shows but they didn't put
anything on them. The won tons are cut corner to corner making a triangle
then fried. They get all bubbly so look really neat.

First of all, I just *happen* to have a package of won ton
wrappers in my refrigerator, so you really got my attention with
this thread.

Second, I love those fried wontons you get with your Chinese
food ... most aren't very good at all, but some places, you know
they fry their own wontons, so good!

So maybe I'll make some plain and some cinnamon.

nancy (was supposed to make potstickers)

~patches~ wrote:


Actually, I got the idea from one of the cooking shows but they didn't
put anything on them. The won tons are cut corner to corner making a
triangle then fried. They get all bubbly so look really neat. Cinnamon
sugar is nice but I don't drizzle honey on them ever. If using honey, I
use powdered honey to replace the cinnamon sugar. They are nice plain
as a complement to salad too.

I love using these on asian style salads, with mandarin oranges, hearts
of palm, sunflower seeds, dried cherries, waterchestnuts, snow peas,
etc., and sesame dressing.

I also do fried corn tortilla strips for my southwestern ceasar salad.
More fun than croutons.

I do agree with Christine that sopapillas in NM are not the same thing
you'd get in a Mexican restaurant in TN, Jill. They sell em here in VA
too, and you're right - those dessert ones are made from flour
tortillas, not a raised dough. Sopas are served alongside the meal,
like a biscuit would be, not as dessert. They're similar to Navajo Fry
Bread, have you had that?

Gawd, you're making me homesick AGAIN. Can you please fedex me a plate
of Garcias bl;ue corn green chile enchiladas?

Jude wrote:



snip

I do agree with Christine that sopapillas in NM are not the same thing
you'd get in a Mexican restaurant in TN, Jill. They sell em here in VA
too, and you're right - those dessert ones are made from flour
tortillas, not a raised dough. Sopas are served alongside the meal,
like a biscuit would be, not as dessert. They're similar to Navajo Fry
Bread, have you had that?

Gawd, you're making me homesick AGAIN. Can you please fedex me a plate
of Garcias bl;ue corn green chile enchiladas?

Last time I went to Garcia's the green chile was terrible and all the
food was cold. Other times the food was good.

On Mon, 20 Mar 2006 17:44:28 -0700, Arri London
wrote:



Jude wrote:



snip

I do agree with Christine that sopapillas in NM are not the same thing
you'd get in a Mexican restaurant in TN, Jill. They sell em here in VA
too, and you're right - those dessert ones are made from flour
tortillas, not a raised dough. Sopas are served alongside the meal,
like a biscuit would be, not as dessert. They're similar to Navajo Fry
Bread, have you had that?

Gawd, you're making me homesick AGAIN. Can you please fedex me a plate
of Garcias bl;ue corn green chile enchiladas?

Last time I went to Garcia's the green chile was terrible and all the
food was cold. Other times the food was good.

So, which place is good these days? I went to Los Cuates last time I
was there...

I wanted to go to Mary and Tito's, as I have heard that is good, but
the time I tried, they were closed. Sadies is so crowded...

Christine, who hopefully will be coming back this spring (to take a
contract, and settle there)

"Nancy Young" wrote

Second, I love those fried wontons you get with your Chinese
food ... most aren't very good at all, but some places, you know
they fry their own wontons, so good!

So maybe I'll make some plain and some cinnamon.

I made my deep fried wontons this morning ... tricky little
things, most of them came out overdone. That's okay, I
still have a half a pack, I think I know what I did wrong.

Was fun.

nancy

Christine Dabney wrote:
On Mon, 20 Mar 2006 17:44:28 -0700, Arri London
wrote:



Jude wrote:



snip

I do agree with Christine that sopapillas in NM are not the same thing
you'd get in a Mexican restaurant in TN, Jill. They sell em here in VA
too, and you're right - those dessert ones are made from flour
tortillas, not a raised dough. Sopas are served alongside the meal,
like a biscuit would be, not as dessert. They're similar to Navajo Fry
Bread, have you had that?

Gawd, you're making me homesick AGAIN. Can you please fedex me a plate
of Garcias bl;ue corn green chile enchiladas?

Last time I went to Garcia's the green chile was terrible and all the
food was cold. Other times the food was good.

So, which place is good these days? I went to Los Cuates last time I
was there...

I wanted to go to Mary and Tito's, as I have heard that is good, but
the time I tried, they were closed. Sadies is so crowded...

Christine, who hopefully will be coming back this spring (to take a
contract, and settle there)


Damn, I'd take anything....terrible Garcia's is better than anything I
can get here in VA!

Don't forget the Frontier's green chile salsa over their
huevos......good food for cheap. Los Cuates was always my fave but it's
a little heavy sometimes. Sadie;s has always been too crowded but we
sometimes fight it anyways; their potatoes are good.

Homesick again, when can I move back? (I know the answer. After the kid
graduates high school, 9 years from now. No NM public schools for us.)

Keep me posted on where you eat - I live vicariously through the NMans
on this newsgroup! My freezer chile is long gone....

On 20 Mar 2006 17:56:34 -0800, "Jude" wrote:

Don't forget the Frontier's green chile salsa over their
huevos......good food for cheap. Los Cuates was always my fave but it's
a little heavy sometimes. Sadie;s has always been too crowded but we
sometimes fight it anyways; their potatoes are good.

Homesick again, when can I move back? (I know the answer. After the kid
graduates high school, 9 years from now. No NM public schools for us.)

There is always Albuquerque Academy...

Keep me posted on where you eat - I live vicariously through the NMans
on this newsgroup! My freezer chile is long gone....

Ohh..maybe I will still be in NM when you get back...LOL. That's a
long time off though... Sure you can't get back sooner?

Will keep you posted....

Maybe someone can send you some green chile....

For what it is worth...when I get settled, and I mean really settled,
I am thinking about having a NM cook-in. I am thinking during the
chile harvest time..which would be Labor Day. Of course, this won't
be for another year at least, and I know things can change hugely in
that amount of time. I am hoping to have some folks from adjacent
states decide to come..and I know of several folks here in northern
California whose faces lit up when I mentioned my idea of having a
cook-in during chile season.

Christine

Christine Dabney wrote:
Homesick again, when can I move back? (I know the answer. After the kid
graduates high school, 9 years from now. No NM public schools for us.)

There is always Albuquerque Academy...

True, but the Academy costs a lot more than the FREE top-notch public
school my daughter attends here in Virginia. Public school is actually
the reason we left NM - I'm a teacher, know the schools quite well, and
couldn't justify sending my own child there. My tax dollars are much
better spent on education here, sadly. Different values of the
communities are partly responsible.


Keep me posted on where you eat - I live vicariously through the NMans
on this newsgroup! My freezer chile is long gone....

Ohh..maybe I will still be in NM when you get back...LOL. That's a
long time off though... Sure you can't get back sooner?

Will keep you posted....

Maybe someone can send you some green chile....

now THAT would rock. Never used Bueno when I lived there, but I find
myself dreaming longingly of those frozen tubs of roasted, chopped,
peeled, hot or mild. Just get em at the grocery. How spoiled was I??

And many a Sunday I wake up craving huevos.

My local grocery carries dried NM reds, so I make a huge batch of red
chile once a mionth or so and freeze it, then use it for huevos or
enchiladas. But there's nothing like cheddar cheese and green chile and
onion, classic. And chile rellenos. Can't do those with dry reds!!

Oh yeah, speaking of which, I forgot to mention Duran's Pharmacy lunch
counter, on Central, right across from the Garcia's. Around 16th or so,
near old town. Excellent bowls of green chile stew, huge fat fluffy
tortillas. I miss good thick tortillas more than you can imagine.


For what it is worth...when I get settled, and I mean really settled,
I am thinking about having a NM cook-in. I am thinking during the
chile harvest time..which would be Labor Day. Of course, this won't
be for another year at least, and I know things can change hugely in
that amount of time. I am hoping to have some folks from adjacent
states decide to come..and I know of several folks here in northern
California whose faces lit up when I mentioned my idea of having a
cook-in during chile season.

I would actually consider flying in for that. My daughter's grandfather
(the ex's dad) still lives in Albq. She goes out every summer to visit.
We don't start school til just after labor Day; we could always make it
a late summer visit that year. And I could come cook!

Still homesick, but more cheerful about it!

On 20 Mar 2006 18:27:55 -0800, "Jude" wrote:

Christine Dabney wrote:

For what it is worth...when I get settled, and I mean really settled,
I am thinking about having a NM cook-in. I am thinking during the
chile harvest time..which would be Labor Day. Of course, this won't
be for another year at least, and I know things can change hugely in
that amount of time. I am hoping to have some folks from adjacent
states decide to come..and I know of several folks here in northern
California whose faces lit up when I mentioned my idea of having a
cook-in during chile season.

I would actually consider flying in for that. My daughter's grandfather
(the ex's dad) still lives in Albq. She goes out every summer to visit.
We don't start school til just after labor Day; we could always make it
a late summer visit that year. And I could come cook!

Still homesick, but more cheerful about it!

Oh, if this ever comes off (and if I ever get settled) I will keep you
to that!!!! First I got to get me a house, though... I certainly
have enough kitchen stuff to host a cook-in....

I have all sorts of ideas already....including getting a sack of
chiles and getting them roasted..and making them available for cooking
dishes at the cook-in. And there is an award winning champagne
cellar there now in Albuquerque..I am thinking a visit would be in
order.

And a visit to the Frontier, or some other bastion of NM/Albuquerque
food. I am sure other ideas will come up before then.

It is also the weekend of the Hatch chile festival..which is about 2
hours south of Albuquerque..but hey..maybe folks would be interested
in that?

I don't expect this to happen this year..but maybe the following year?
Christine