Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 24 | 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 |
| 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 |
| 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 |
| 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@...>