Yield: 24 Servings
Measure | Ingredient |
---|---|
24 \N | Frozen mini phyllo dough shells (Or if you are going to make all 3 fillings you would need 72 shells) |
2 cups | Cooked chicken; finely chopped |
½ cup | Sliced almonds, toasted &; chopped |
¼ cup | Red onion; finely chopped |
3 tablespoons | Fresh parsley; minced |
2 tablespoons | Capers, rinsed, patted dry &; chopped |
½ cup | Mayonnaise |
\N \N | Toasted sliced almonds; for garnish |
4 ounces | Smoked ham (about 1 cup); finely chopped |
3 larges | Eggs, hard-cooked, cooled &; finely chopped |
½ cup | Mayonnaise |
¼ cup | Fresh dill; finely snipped |
1 tablespoon | Cider vinegar |
1 tablespoon | Dry mustard |
\N \N | Fresh dill springs & sieved egg yolk; for garnish |
12 ounces | Crabmeat (about 2 cups); picked over |
5 mediums | Red raishes (about 1/4 cup); finely chopped |
1 medium | Scallion (about 1/4 cup); finely chopped |
⅓ cup | Mayonnaise |
¼ cup | Fresh cilantro; finely chopped |
½ teaspoon | Lime peel; freshly grated |
2 teaspoons | Fresh lime juice |
½ teaspoon | Dark sesame oil |
¼ teaspoon | Hot pepper sauce |
\N \N | Thinly sliced scallion greens; for garnish |
SALAD NESTS
ALMOND CHICKEN FILLING
HAM & EGG FILLING
CRABMEAT FILLING
Thaw mini phyllo shells.
For each filling: Mix all ingredients together (except for garnishes) until well blended. Just before serving, spoon rounded tablespoons into room temperature shells; garnish. Each filling recipe make enough for 24 shells. Fillings may be made 1 day ahead. Store, tightly covered, in the refrigerator. Make sure shells are brought to room temperature before filling.
Posted to FOODWINE Digest 17 October 96 Date: Fri, 18 Oct 1996 09:11:18 -0400 From: Laura Hunter <LHunter722@...>