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Thaw mini phyllo shells. For each filling: Mix all ingredients together (except for garnishes) until well blended. Just before serving, spoon rounded tablespoons into room temperature shells; garnish. Each filling recipe make enough for 24 shells. Fillings may be made 1 day ahead. Store, tightly covered, in the refrigerator. Make sure shells are brought to room temperature before filling. Posted to FOODWINE Digest 17 October 96 Date: Fri, 18 Oct 1996 09:11:18 -0400 From: Laura Hunter
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