Rabbit Rangoons

3 oz reduced-fat cream cheese

1/8 tsp garlic salt

1/8 tsp onion powder

1/8 tsp Worcestershire sauce

½ c of cooked rabbit meat (see, I told you to set aside some from last week's recipe)

1 green onion, chopped

14 wonton wrappers

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in rabbit and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Garnish with chopped green onion and serve warm with sweet/sour dipping sauce.