1/2 pound bulk pork sausage
1/2 cup finely shredded carrot
1/4 cup finely chopped water chestnut
2 teaspoons cornstarch
1/2 teaspoon ground ginger or 2 teaspoon minced fresh ginger
1/3 cup chicken broth
1 tablespoon sherry or additional chicken broth
1 tablespoon soy sauce
40 won-ton wrappers

Cook sausage over medium heat until no longer pink; drain. Stir in
carrot and water chestnuts. In a bowl, combine cornstarch and
ginger. Stir in broth, sherry and soy sauce until smooth. Stir into
sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or
until thickened.

Gently press wonton wrappers into miniature muffin cups coated with
nonstick cooking spray. Lightly coat wontons with nonstick cooking
spray. Bake at 350¨ for 5 minutes. Remove wontons from cups and
arrange upside down on baking sheets. Lightly coat with nonstick
cooking spray. Bake 5 minutes longer or until light golden. Turn
wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-
3 minutes or until filling is heated through. Yield: 40 wontons. One
serving is 2 wontons.

The shells can be made ahead and frozen.