Cheddar Horseradish Rangoons and Dipping Sauce/Marinade

Number of Servings: 8

12 Cloves garlic, minced
2 Tbsp. Minced celery
2 Tbsp. Minced onion
2 Tbsp. Olive oil
3 Tsp. Prepared horseradish
1 Tsp. Prepared mustard
3 Tsp. Water
3 Tsp. Soy sauce
3 C. Shredded cheddar cheese
2 Pkg. (8-Oz.) Cream cheese, softened
2 Tbsp. Breadcrumbs
Dash Tabasco sauce
1 to 2 Pkg. Wonton or egg roll wrappers
Vegetable oil to fry

Sauté garlic, celery and onions in the olive oil. Mix the horseradish, soy sauce and mustard. With a hand mixer or in a food processor, combine cheddar cheese, cream cheese, breadcrumbs, Tabasco sauce, horseradish mixture and sautéed vegetable mixture. Lay the wonton wrappers out flat and portion the cheese mixture onto the center of each one. Brush edges with water and fold up so there are no gaps. Deep fry in a cast iron fry pan until golden brown. Place on plates covered with paper towels to absorb excess oil. Serve with dipping sauce.

Dipping Sauce/Marinade:
1 Tbsp. Prepared horseradish
1 Tsp. Prepared grainy mustard
Juice of 2 limes
Juice of 1 lemon
6 Tbsp. Orange juice
6 Tbsp. Soy sauce
6 Clove garlic, minced
1 Tbsp. Oregano (optional)

In a small container, mix together horseradish, mustard, lime juice, lemon juice, orange juice, soy sauce, garlic and oregano (if used). Cover and store in the refrigerator up to 1 week. Also makes a good marinade for beef or chicken.