Recipe - Chicken Salad Tarts

Filling:
2 tablespoon Water chestnuts drained
And chopped
1 tablespoon Onion chopped
1 cn White chicken drained
2 tablespoon Sour cream
2 tablespoon Mayonnaise
One fourth teaspoon Dill weed
24 sl White or wheat bread VERY
Fresh
One fourth cup 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 2Qt 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 3inch
CutNSeal. Brush melted butter over tops using Pastry Brush and sprinkle
with dill weed. Bake 10 minutes or until golden brown.

Posted to EATL Digest 30 May 96

Date: Fri, 31 May 1996 17:02:33 0400

From: "Carol T." taillon@ACCESS.MOUNTAIN.NET

Recipe By : The Pampered Chef