Chicken and Almonds,in Sesame Shells
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Canned mushrooms and juice||10 Ounce|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Canned cream of chicken soup||10 Ounce|
|Pimento juice||2 Tablespoon|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Baked sesame tart shells||8 Large|
Saute' almonds in butter or margarine until golden.
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.
Sprinkle with chopped parsley.
Note: Make sesame shells by adding 1/4 cup toasted sesame seeds to your favorite flaky pastry before adding water.