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By Hey Jude on January 15, 2013
"Use this as a spread on crackers, a sandwich filling or one of the layers in a sandwich loaf. I found this in an old Culinary Arts Institute (1956) cook booklet that I bought at a flea market. I've updated it a bit, to include the use of a food processor."
Prep Time: 5 mins
Total Time: 10 mins
By Bergy on July 13, 2009
"This recipe is from Appeal magazine from one of Vancouver's celebrated chefs John Bishop. It is excellent, very tasty and easy to do. You can serve this as an appetizer and it would serve up to 10."
Prep Time: 2 hrs
Total Time: 2 hrs 10 mins
By NcMysteryShopper on November 29, 2007
"These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d’oeuvre can be prepared a day ahead and baked just before serving.
The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz.
Prep Time: 20 mins
Total Time: 35 mins
By Charishma_Ramchandani on November 29, 2004