1 lb. ground beef
3 sm. green onions, chopped fine
1 (8 oz.) can mushrooms, chopped fine
1 (8 oz.) can water chestnuts, chopped fine
2 tsp. garlic salt or powder
1 pkg. won ton skins, (3 1/2 inch size)
Oil for frying
Water
Flour

Combine beef, green onions, mushrooms, chestnuts, and garlic salt and blend well. Place teaspoonful of mixture in center of skins, diagonally fold skin to form triangle. Mix a little water and flour to make paste, moisten won ton ends to seal. When not handling won tons, keep damp paper towel over them to prevent drying out.

At this point, these won tons can be used in the War Won Ton Soup recipe in this book. See below.

For Appetizer:

Heat approximately 1 inch of oil over medium heat. Deep fry won tons until golden brown. If oil is too hot, meat mixture will be raw and skins may burn, so maintain medium heat.

Yields approximately 40-50 won tons. Serve with seafood cocktail sauce.

For Soup:

In large saucepan, 3/4 full of water, bring to rapid boil. Maintain boiling at all times. Add a few won tons and remove with slotted spoon as they come to top, drain and set aside.