Chicken and Almonds,in Sesame Shells Recipe
Ingredients
| Slivered blanched almonds | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Canned mushrooms and juice | 10 Ounce | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Chopped onion | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Canned cream of chicken soup | 10 Ounce | |
| Pimento juice | 2 Tablespoon | |
| Evaporated milk | 1⁄2 Cup (8 tbs) | |
| Egg yolks | 2 | |
| Diced cooked chicken | 3 Cup (48 tbs) | |
| Diced pimento | 1⁄4 Cup (4 tbs) | |
| Baked sesame tart shells | 8 Large |
Directions
Saute' almonds in butter or margarine until golden.
Add.
drained mushrooms, green pepper and onion.
Cook until tender.
Blend in flour; add mushroom juice, soup and pimento juice.
Cook, stirring until thick and smooth.
Combine milk and egg yolks, and add to pan.
Cook 2 minutes longer.
Add chicken and pimento.
Reheat in double boiler.
Fill tarts.
Sprinkle with chopped parsley.
Note: Make sesame shells by adding 1/4 cup toasted sesame seeds to your favorite flaky pastry before adding water.
Add.
drained mushrooms, green pepper and onion.
Cook until tender.
Blend in flour; add mushroom juice, soup and pimento juice.
Cook, stirring until thick and smooth.
Combine milk and egg yolks, and add to pan.
Cook 2 minutes longer.
Add chicken and pimento.
Reheat in double boiler.
Fill tarts.
Sprinkle with chopped parsley.
Note: Make sesame shells by adding 1/4 cup toasted sesame seeds to your favorite flaky pastry before adding water.
Chef
