http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5855773.aspxMon, 22 Dec 2008 18:40:00 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5855773Chris Recipes0http://community.tasteofhome.com/forums/thread/5855773.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5855773<p>Add sliced black olives on top</p>http://community.tasteofhome.com/forums/thread/5855772.aspxMon, 22 Dec 2008 18:40:00 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5855772Recipe-Bot0http://community.tasteofhome.com/forums/thread/5855772.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5855772<p>“Here's a tasty hot appetizer for all those holiday parties that feature fun finger foods and quick bites," shares Shirley Van Allen in High Point, North Carolina. "I've made this recipe several times, and it always disappears so fast. It's really easy but looks like you fussed.”</p><p><a href="http://www.tasteofhome.com/recipes/Sausage-Wonton-Cups-2">View this recipe now</a></p>