Salad nest appetizers

24 Servings

Ingredients

Quantity 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

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@...>

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