I got to meet LouisianaSweetPea today!

What a wonderful, nice day we had.
Jean is such a warm, beautiful person. I enjoyed her company so much.

Funny how a "lil' old" website can bring folks together who would have never gotten a chance to meet. Davesgarden is such a blessing. I am glad to have yet another new friend via DG!

*feeling warm and fuzzy over our visit Jean, thank you for coming out and play!*

Isn't Dave's a great blessing for many of us to meet and enjoy this wonderful fun of gardening. Happy for you both to meet and enjoy each other. I too hope to meet a couple of DGers this week.

What a wonderful day I had, and made a wonderful new friend. Upon meeting Lisa, I felt as if I'd known her for years. That's how comfortable she makes you feel.

And she's generous to a fault.... a real heart of gold there! Girl, you were too good to me! It's Christmas AGAIN. Every single plant will be treasured because it came from your garden. Passalongs are always the best! (And I didn't hear a single grumble from DH about having to dig MORE holes. LOL).

You are a true treasure! God did good when he made you. Thank you so much!!!

Jean
P.S. And thanks BIG for getting me hooked on that Crab Rangoon! :D

Jean,
It was fun! Thank you also for the nice basket of goodies! I couldn't wait to open it when I got home!

Oh, those crab rangoons!!!! I think that is a bad thing to find out about...lol!I'll be craving those things! Methinks I'll be making up reasons to head to Belle Chase just to have those yummy treats!

We had fun!

Mmmmmmm, crab rangoon is incredible...

Oh, yes, I was going to say that I agree with you, Jean - Lisa is a sweetheart. I'm having withdrawal now all over again!

I'll bet that Crab Rangoon has RICE in it!! Glad you two could meet and fellowship!! Jo

Nope, it's a sweet cream cheese (?) and crab filling, deep fried in a sort of pastery. Deeeelicious!

I think they use a Won Ton wrapper. The filling is Philadelphia cream cheese seasoned with a little garlic and what tasted like green onions and/or chives. Lisa, do you remember what it tasted like?

yes, I do, it tasted like I should have gotten 4 more..lol.


I could really taste the chives and or green onions in it. I did a search on Crab Rangoons and there are plenty recipes.

Kim, was your ears burning? I told Jean that she would really like you, yall are both night owls!

Well, next time I visit, I'll have someone to talk with after, oh...8pm or so. ;)

7:45 ;0)

Those crab rangoons do sound good! I'm glad you got to meet Lisa, have a nice visit and take home some of her plants for your friendship garden. I'm a long ways away but would love to meet her someday, meanwhile there's the internet and the phone.

Hi Mary! Lisa told me how nice you are. I always read your postings because I am a 'horse nut' and I also like reading about your life on a farm.

Kimberly -- does she really go to sleep that early? That's like going to bed in the middle of the day! LOL.

To everyone: It IS wonderful to be able to connect to others with similar interests and values. Too bad we all don't live closer together -- but then we'd never get anything done because we'd always be running off to look at plants! LOL.

Fried Won Tons, stuffed with cream cheese, crab, garlic and chives are my favorite at The Dragon Seed!! So happy to hear of yet another DG encounter!!

"eyes"

Crab and Cheese Won Tons
1 (6 ounce) can crabmeat
4 ounces cream cheese, softened
1 tablespoon sliced green onion
6 cups cooking oil
30 won ton wrappers
Sweet and sour dipping sauce

For filling, combine crabmeat, cream cheese and green onion in a mixing bowl. In a wok or 3-quart saucepan, heat cooking oil to 365 degrees F.

On a work surface, place a won ton wrapper with a point toward you. Spoon 1 teaspoon filling onto wrapper, just below the center. Fold the bottom point over the filling, then tuck under the filling. Roll wrapper once to cover filling, leaving 1 inch unrolled at the top of wrapper. Moisten right corner of wrapper. Bring these corners toward you, below the filling. Overlap left and right corners, then press together to seal.

Fry won tons a few at a time for 1 to 2 1/2 minutes or until golden, turning once. Using a slotted spoon or wire strainer, remove won tons from oil. Drain on a wok rack or paper towels. To keep warm, place finished won tons in a 300°F oven while frying remaining wontons.

Serve with dipping sauce.

Makes 10.