Monday, December 16, 2013

Appetizer or Hors-D´Oeuvre - Recipe Included Chicken Salad In Toast Cups

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
Dash Pepper
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

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