Anyone have a good won ton recipe containing cream cheese?

I am making won tons today and want to use meat (probably sausage) and cream cheese...what else can I use?Anyone have a good won ton recipe containing cream cheese?
Sausage Cream Cheese Wontons


Recipe #139132


These wontons have a great taste; almost like sausage gravy. I got this recipe from cooks.com and adapted it to my tastes. Cooking times and servings are just estimates.


by Moe! Larry! Cheese!





1 lb pork sausage (mild or hot)


16 ounces cream cheese, softened


2 teaspoons A-1 Steak Sauce


1/4 teaspoon garlic powder


12 ounces wonton wrappers (1 pkg)


oil (for frying)





Cook and drain sausage.


Add cream cheese, A1 Steak Sauce and garlic powder, mix well.


Chill mixture until cream cheese becomes cool.


Put 1 to 1-1/2 teaspoons of mixture onto the center of a wonton wrapper.


Moisten edges of wonton with water.


Fold wonton over to form a triangle and seal edges.


Fold all three corners over to form what looks like a envelope; seal corners together with water.


Repeat with remaining wonton wrappers.


Chill wontons in refrigerator for at least 30 minutes.


Deep fry or pan fry; only takes about 15 seconds or less per side.Anyone have a good won ton recipe containing cream cheese?
Go to foodgeeks.com. They have tons of great recipies!
Crab Rangoon


Ingredients:


1/2 lb. crab claw meat, drained and chopped


1 pkg. (8 oz.) cream cheese, at room temperature


1/2 tsp. steak sauce


1/4 tsp. garlic powder


Wrappers:


2-1/2 dozen won-ton wrappers


1 egg yolk, well-beaten


Oil, for frying


Directions:


Combine crab meat,cream cheese, steak sauce and garlic powder in a medium bowl. Blend into a paste. Place a heaping teaspoonful on each won ton wrapper. Moisten edges of wrappers with egg yolk. Gather the 4 corners together at top. Pinch to seal. Heat oil to 375掳F. Add won tons in batches. Fry for 3 minutes, or until golden brown. Remove with a slotted spoon. Drain on paper towels.





****ENJOY!!!
Ingredients:


***Filling:***


8 ounces cream cheese (room temperature)


2 egg yolks


1 teaspoon curry powder


100 wonton skins


***Sweet and Sour Dip:***


1 1/2 cup unsweetened pineapple juice


1/2 cup distilled white vinegar


3/4 cup sugar


3 tablespoons catsup


3 tablespoons cornstarch








Turn this recipe into a puzzle! [click]





Directions:





Mash cream cheese in a bowl with fork until smooth. Add egg yolks and curry powder; mix until completely lump-free; set aside. If time allows, refrigerate for 2 hours for easier handling. Combine sweet and sour ingredients in a saucepan; cook over medium heat while stirring constantly until sauce thick- ens; set aside. Using store-bought wonton wrappers or your own, place a teaspoon of cream cheese mixture on a wrapper. Gather up the edges; pinch to enclose. Set on cookie sheet; repeat with remainder. Heat 4 to 5 cups oil in wok or skillet to 350 degrees; fry 5 or 6 wontons at a time for 3 to 4 seconds or until light golden brown. They will puff up, so don't fry too many at once. Remove and drain on wire rack or paper toweling. Serve with warm dipping sauce.





This recipe for Cream Cheese Wontons serves/makes 100 pcs
water chestnuts.