Devilled Ham Cornucopias Recipe
Ingredients
| Bread slices | 20 | |
| Butter- melted | ||
| Cocktail picks | ||
| Mayonnaise | 2 Teaspoon (For Filling) | |
| Devilled ham -1 small jar | ||
| Eggs -2 hard-boiled, finely chopped | ||
| Prepared mustard | 2 Teaspoon (For Filling) | |
| Paprika or parsley, finely chopped | ||
Directions
GETTING READY
1. Preheat the oven to 180 C (350 F).
MAKING
2. Take a thin bread slice and cut out round using a 5 cm (2in) cutter. Repeat the same for rest of the 19 pieces.
3. Take rolling pin and roll it over the rounds to flatten bread rounds. Smear with melted butter on both sides.
4. Roll up the bread rounds to form cornucopias or cones and hold them using cocktail picks.
5. Arrange cornucopias over shallow oven tray and bake them for 15 minutes until the cornucopias turn lightly brown.
6. Throw out the picks.
7. In a bowl, combine mayonnaise, deviled ham, eggs, and prepared mustard and chill it thoroughly.
8. Place a spoonful of the mixture into each cornucopia.
SERVING
9. Serve the deviled ham cornucopias after garnishing with finely chopped parsley or paprika.
1. Preheat the oven to 180 C (350 F).
MAKING
2. Take a thin bread slice and cut out round using a 5 cm (2in) cutter. Repeat the same for rest of the 19 pieces.
3. Take rolling pin and roll it over the rounds to flatten bread rounds. Smear with melted butter on both sides.
4. Roll up the bread rounds to form cornucopias or cones and hold them using cocktail picks.
5. Arrange cornucopias over shallow oven tray and bake them for 15 minutes until the cornucopias turn lightly brown.
6. Throw out the picks.
7. In a bowl, combine mayonnaise, deviled ham, eggs, and prepared mustard and chill it thoroughly.
8. Place a spoonful of the mixture into each cornucopia.
SERVING
9. Serve the deviled ham cornucopias after garnishing with finely chopped parsley or paprika.
Chef
