Salad nest appetizers

24 Servings

Ingredients

QuantityIngredient
24Frozen mini phyllo dough shells (Or if you are going to make all 3 fillings you would need 72 shells)
2cupsCooked chicken; finely chopped
½cupSliced almonds, toasted &; chopped
¼cupRed onion; finely chopped
3tablespoonsFresh parsley; minced
2tablespoonsCapers, rinsed, patted dry &; chopped
½cupMayonnaise
Toasted sliced almonds; for garnish
4ouncesSmoked ham (about 1 cup); finely chopped
3largesEggs, hard-cooked, cooled &; finely chopped
½cupMayonnaise
¼cupFresh dill; finely snipped
1tablespoonCider vinegar
1tablespoonDry mustard
Fresh dill springs & sieved egg yolk; for garnish
12ouncesCrabmeat (about 2 cups); picked over
5mediumsRed raishes (about 1/4 cup); finely chopped
1mediumScallion (about 1/4 cup); finely chopped
cupMayonnaise
¼cupFresh cilantro; finely chopped
½teaspoonLime peel; freshly grated
2teaspoonsFresh lime juice
½teaspoonDark sesame oil
¼teaspoonHot pepper sauce
Thinly sliced scallion greens; for garnish

Directions

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@...>