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    CHICKEN SALAD SQUARES, HOT

    Recipe Introduction


    Joan & I served at luncheon for Marti Sneller


    List of Ingredients


    • 3 C. cooked chicken, cubed
    • 1 C. celery, chopped
    • 1/2 C. slivered almonds (8 oz. can)
    • 1 C. light mayo.
    • 1 small can mushroom pieces
    • 2 T. diced onion
    • 1 T. lemon juice
    • 2 oz. jar pimento
    • 1/4 C. chopped green pepper
    • 2 tubes crescent rolls
    • salt & pepper


    Instructions


    1. Combine all ingredients.

    2. Separate rolls into 4 rectangles per 8/pkg. (2 pkg. is 8 rectangles) Press perforations firmly to seal.

    3. Spoon 1/2 C. (more or less) into center of each rectangle. Pull corners to center and twist to seal.

    4. Bake on ungreased cookie sheet at 350� for 20 - 25 minutes or until golden brown.



    Final Comments


    Makes 8 squares.

 

 

 


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