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Party Food Recipes - Appetizers
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INGREDIENTS
12 helix snails, without shells 1/2 cup butter, softened 2 cloves garlic, finely chopped 1 green onion, finely chopped 1 tablespoon finely minced fresh parsley 1 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 2 tablespoons dry white wine 12 puff pastry shells 12 mushroom caps |
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DIRECTIONS |
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1. Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again. 2. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top. 3. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown. |
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