Chicken salad tarts
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filling: | ||
| 2 | tablespoons | Water chestnuts -- drained |
| And chopped | ||
| 1 | tablespoon | Onion -- chopped |
| 1 | can | White chicken -- drained |
| 2 | tablespoons | Sour cream |
| 2 | tablespoons | Mayonnaise |
| ¼ | teaspoon | Dill weed |
| 24 | slices | White or wheat bread -- VERY |
| Fresh | ||
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| Dill Weed | ||
Directions
Preheat oven to 375. Chop water chestnuts and onion with Food Chopper.
Combine all ingredients except bread and butter in Classic 2-Qt Batter Bowl; stir together with Super Scraper. Place on scant tablespoon onto one bread slice; top with another brea d slice. Cut into rounds using 3-inch Cut-N-Seal. Brush melted butter over tops using Pastry Brush and sprinkle with dill weed. Bake 10 minutes or until golden brown.
Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:02:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef