Here is a recipe that can be used with many of the products within the widget above, which can be done as Appetizer or Hors-D´Oeuvre.
Chicken Salad In Toast Cups
½ cup finely chopped cooked or canned chicken
3 tablespoons finely chopped celery
1 pimiento, finely chopped
½ package (8 oz) cream cheese
¼ teaspoon salt
15 slices white bread
¼ cup butter or margarine
1. Thoroughly mix all ingredients, except bread and butter. Makes 1 cup.
2. Preheat oven to 350F.
3. Cut out 30 (2 inch) rounds of bread. Brush both sides with melted butter; press into 1/34 inch muffin pan cups.
4. Bake 10 to 15 minutes, or until golden around edges. Cool
5. Fill each little cup with about 1 ½ teaspoons chicken-salad filling.
6. Makes 30