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  • Chicken Salad Cups

    This recipe can be found in the following cookbook:

     

    Recipes From The Heart

    Who: ETC Club of Mason City
    Cost: $13 including shipping
    Details: soft-backed, comb-bound
    Pages of recipes: 126
    Send checks to: Lindsey Bruce, 915 W. Chestnut, Mason City, IL 62664 or call 217-482-9477

     

    Chicken Salad Cups

    By Kathy Published: May 17, 2012

      This recipe can be found in the following cookbook:   Recipes From The Heart Who: ETC Club of Mason City Cost: $13 including …

      Ingredients

      Instructions

      1. Cut each sheet of pie pastry into 14 1/2-inch rounds; re-roll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. Bake at 450 degrees for 6-7 minutes or until golden brown. Cool on wire rack.
      2. In a bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. Just before serving, spoon two rounded T. of chicken salad into each pastry cup.
      3. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

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