Calla Lily Tea Sandwiches
Country Woman
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Your tea tray will be blooming beautiful with these novel lily-shaped sandwiches. The tasty chicken, mayonnaise and herb filling will delight guests at your next luncheon or shower.
SERVINGS: 18
CATEGORY: Appetizer
METHOD: Chill
TIME: Prep: 40 min. + chilling
Ingredients:
- 1 can (4-1/2 ounces) chunk white chicken, drained
- 1 celery rib, finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon grated onion
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 18 slices white bread, crusts removed
- 2 tablespoons butter, softened
- 1 tablespoon minced fresh parsley
- 18 pieces (1 inch each) julienned carrot
Directions:
In a small bowl, combine the first six ingredients; set aside. With a rolling pin, flatten each slice of bread to 1/8-in. thickness; cut into 2-1/2-in. squares. Spread with butter. Roll up into a funnel shape, overlapping the two adjacent sides; secure with a toothpick.
Spoon about 1 teaspoon chicken filling into each sandwich. Cover with plastic wrap; refrigerate for 1 hour.
Remove toothpicks. Sprinkle sandwiches with parsley. For the spadix, insert a carrot piece in the center of each lily. Yield: 1-1/2 dozen.