CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Eggs | Appetizers | 24 | Servings |
INGREDIENTS
24 | Frozen mini phyllo dough | |
shells Or if you are | ||
going to make all 3 | ||
fillings you would need | ||
72 | ||
shells | ||
2 | c | Cooked chicken, finely |
chopped | ||
1/2 | c | Sliced almonds, toasted & |
chopped | ||
1/4 | c | Red onion, finely chopped |
3 | T | Fresh parsley, minced |
2 | T | Capers, rinsed patted dry |
& chopped | ||
1/2 | c | Mayonnaise |
Toasted sliced almonds, for | ||
garnish | ||
4 | oz | Smoked ham, about 1 cup |
finely chopped | ||
3 | Eggs, hard-cooked cooled & | |
finely chopped | ||
1/2 | c | Mayonnaise |
1/4 | c | Fresh dill, finely snipped |
1 | T | Cider vinegar |
1 | T | Dry mustard |
Fresh dill springs & sieved | ||
egg yolk for garnish | ||
12 | oz | Crabmeat, about 2 cups |
picked over | ||
5 | Red raishes, about 1/4 cup | |
finely chopped | ||
1 | Scallion, about 1/4 cup | |
finely chopped | ||
1/3 | c | Mayonnaise |
1/4 | c | Fresh cilantro, finely |
chopped | ||
1/2 | t | Lime peel, freshly grated |
2 | t | Fresh lime juice |
1/2 | t | Dark sesame oil |
1/4 | t | Hot pepper sauce |
Thinly sliced scallion | ||
greens for garnish |
INSTRUCTIONS
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@AOL.COM>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 36.5mg
Sodium: 414.5mg
Potassium: 213.8mg
Carbohydrates: 18.9g
Fiber: 2.4g
Sugar: 1.3g
Protein: 5.9g