Vegetable Cups.

This make-ahead appetizer recipes eliminates last-minute fuss. Make the wonton cups and the spicy filling the morning of your party and fill just before serving Ingredients: Nonstick spray coating 24 wonton wrappers 2-1/2 cupsfinely shredded Chinese or other green cabbagesee savings 1 cupfrozen baby green peas, thawed and patted dry 2 green onions, chopped (1/4 cup)see savings 3 tablespoonsbean sprouts 2 tablespoonsfinely chopped red sweet peppersee savings 2 clovesgarlic, mincedsee savings 1 tablespoontoasted sesame oil 2 tablespoonsfinely chopped water chestnuts 2 tablespoonssnipped fresh cilantro 2 tablespoonshoisin sauce or Chinese plum sauce 2 tablespoonssoy sauce 1 tablespoonhoneysee savings 2 teaspoonsrice vinegar or red wine vinegar 1 teaspoonChinese dry mustard 1 teaspoongrated fresh ginger Fresh chives (optional) add ingredients to list directions 1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating. Place a wonton wrapper in each, shaping it into a cup. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool. Keep in an airtight container at room temperature for up to 1 day. 2. For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted. Remove from heat; drain any liquid. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger. Cover and refrigerate for 2 to 6 hours. 3. To assemble, use a slotted spoon to fill cups with vegetable mixture. Top with fresh chives, if desired. Serve within 2 hours. Makes 24 appetizers