Chicken Salad in Toast Cups © 1974
1/2 cup of finely chopped cooked or canned chicken
3 tablespoons finely chopped celery
1 pimiento, finely chopped
1/2 pkg (8-oz size) cream cheese
1/4 teaspoon salt
15 slices white bread
1/4 cup butter or margarine
1. Thoroughly mix all ingredients, except bread and butter.
2. Preheat oven to 350F.
3. Cut out 30 (2-inch) rounds of bread. Brush both sides with melted butter; press into 1 3/4-inch muffin-pan cups.
4. Bake 10 to 15 minutes, or until golden around the edges. Cool.
5. Fill each little cup with about 1 1/2 teaspoons chicken-salad filling. Makes 30
McCall's Cocktail-Time Cookbook