Filling:
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
Fresh
1/4 c Butter or margarine —
Melted
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.
Yields
12 Servings