Post by wilderness on Jan 12, 2020 8:58:45 GMT -5
Deviled Ham Cornucopia-wilderness
Ingredients
20 slices thin white bread
3/4 cup mayonnaise
1 (4 1/2 ounce) cans deviled ham
2 large hard-boiled eggs, peeled & chopped
1 tablespoon Dijon mustard
paprika, for garnish
Directions
Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
Spread flattened bread rounds on both sides with mayonnaise. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
Bake at 350°, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics#ixzz6ApA8w1KO
Ingredients
20 slices thin white bread
3/4 cup mayonnaise
1 (4 1/2 ounce) cans deviled ham
2 large hard-boiled eggs, peeled & chopped
1 tablespoon Dijon mustard
paprika, for garnish
Directions
Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
Spread flattened bread rounds on both sides with mayonnaise. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
Bake at 350°, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.
When I am too lazy to make the cornucopias I have used this filling in appetizer size pate a choux puffs,
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics#ixzz6ApBrRW8P
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics#ixzz6ApBrRW8P
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics#ixzz6ApA8w1KO
