Chicken Salad Tarts

  • on June 18, 2007
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Ingrients & Directions

2 tb Water chestnuts — drained
And chopped
1 tb Onion — chopped
1 cn White chicken — drained
2 tb Sour cream
2 tb Mayonnaise
1/4 ts Dill weed
24 sl White or wheat bread — VERY
1/4 c Butter or margarine —
Dill Weed

Preheat oven to 375. Chop water chestnuts and onion with Food Chopper.
Combine all ingredients except bread and butter in Classic 2-Qt Batter
Bowl; stir together with Super Scraper. Place on scant tablespoon onto one
bread slice; top with another brea d slice. Cut into rounds using 3-inch
Cut-N-Seal. Brush melted butter over tops using Pastry Brush and sprinkle
with dill weed. Bake 10 minutes or until golden brown.

12 Servings

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