| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
The, Pampered, Chef |
12 |
Servings |
INGREDIENTS
|
|
Filling: |
| 2 |
tb |
Water chestnuts — drained |
|
|
And chopped |
| 1 |
tb |
Onion — chopped |
| 1 |
cn |
White chicken — drained |
| 2 |
tb |
Sour cream |
| 2 |
tb |
Mayonnaise |
| 1/4 |
ts |
Dill weed |
| 24 |
sl |
White or wheat bread — VERY |
|
|
Fresh |
| 1/4 |
c |
Butter or margarine — |
|
|
Melted |
|
|
Dill Weed |
INSTRUCTIONS
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@ACCESS.MOUNTAIN.NET>
Recipe By : The Pampered Chef
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