1 Can Pillsbury Grands! Refrigerated Golden Corn Biscuits (8 biscuits)
3 Eggs, beaten
1/2 C. Half & Half
1 – 10 oz. Box Frozen Cream Style Corn, defrosted
4 oz. Smoked Salmon, flaked
16 Small Fresh dill sprigs
Preheat oven to 350º. Spray muffin tins (2 1/2-inch size) with
non-stick vegetable spray. Separate biscuits and cut each one in half.
Roll each half into a 4-inch circle and shape each circle into cups in
muffin tins. In a large bowl, beat eggs. Add half & half, corn, and
smoked salmon. Mix well. Fill biscuit-lined cups with filling,
approximately 2 1/2 -3 T. per cup. Bake at 350º for 20-25 minutes or
until set. Cool in pan for 5 minutes. Remove from muffin tins.
Garnish each with a sprig of fresh dill. Makes 16 appetizer tarts.
(Mrs.) Patricia A. Harmon
Baden, PA