*  Exported from  MasterCook  *

                         Salad Nest Appetizers

Recipe By     :FOODWINE List ([email protected])
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Salad Nests
 24      frozen        mini phyllo dough shells
                       Almond Chicken Filling
  2      cups          cooked chicken -- finely chopped
    1/2  cup           sliced almonds, toasted & -- chopped
    1/4  cup           red onion -- finely chopped
  3      tablespoons   fresh parsley -- minced
  2      tablespoons   capers, rinsed, patted dry & -- chopped
    1/2  cup           mayonnaise
                       toasted sliced almonds -- for garnish
                       Ham & Egg Filling
  4      ounces        smoked ham (about 1 cup) -- finely chopped
  3      large         eggs, hard-cooked, cooled & -- finely chopped
    1/2  cup           mayonnaise
    1/4  cup           fresh dill -- finely snipped
  1      tablespoon    cider vinegar
  1      tablespoon    dry mustard
                       fresh dill springs & sieved egg yolk -- for garnish
                       Crabmeat Filling
 12      ounces        crabmeat (about 2 cups) -- picked over
  5      medium        red raishes (about 1/4 cup) -- finely chopped
  1      medium        scallion (about 1/4 cup) -- finely chopped
    1/3  cup           mayonnaise
    1/4  cup           fresh cilantro -- finely chopped
    1/2  teaspoon      lime peel -- freshly grated
  2      teaspoons     fresh lime juice
    1/2  teaspoon      dark sesame oil
    1/4  teaspoon      hot pepper sauce
                       thinly sliced scallion greens -- for garnish

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.

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