Hawaiian Chicken Triangles

* Exported from MasterCook *

Hawaiian Chicken Triangles

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
2 tablespoons crushed candied ginger
1 cup chopped cooked chicken
1/2 cup crushed pineapple -- well drained
1/4 cup chopped walnuts
1 tablespoon mayonnaise
4 slices pullman loaf white or egg bread* -- cut 1/2" thick
4 ounces cream cheese -- softened
1/2 cup chopped mint**
1/2 teaspoon turmeric

*A pullman loaf is a whole, unsliced loaf of bread. Slice horizontally to
obtain long, rectangular slices.
**If fresh mint is unavailable, fresh chopped parsley may be substituted.

Special equipment: Pastry bag with star tip; 4-inch round cookie cutter (a
handy substitute is a 1-pound coffee can).

Combine the butter with the candied ginger and blend thoroughly; set aside.

Combine chicken, pineapple, walnuts and mayonnaise. Blend thoroughly and
set aside.

Cut the bread into 8 4-inch rounds with the cookie cutter. Spread each
round with a thin layer of ginger butter, reserving enough for garnish.

Spread an even layer of the chicken mixture on four rounds and cover with
the remaining four rounds to make four sandwiches. Cut each round into 8
equal triangles. Spread the rounded edges of the triangles with the
remaining ginger butter and dip in the chopped mint.

To garnish each triangle, combine cream cheese with turmeric. Blend well
and place into a star-tipped pastry bag. Pipe a yellow star in the center
of each triangle.

Arrange on a platter and refrigerate until serving time. Makes 32.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

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