Curried chicken salad rolled up in crisp-baked raisin nut bread.
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
18 slices raisin nut bread
2-1/2 cups finely chopped chicken
3 Tbsp. finely chopped green onions
1/2 cup plus 2 Tbsp. mayonnaise
1/2 tsp. salt
1/3 cup butter
1/8 tsp. curry powder
Trim crust from bread. Roll lightly to flatten. Combine other ingredients and spread thinly (1-1/2 tsp.) and roll with seam down.
Melt 1/3 cup butter. Add 1/8 tsp. curry powder and brush on rolls. Refrigerate overnight.
Bake at 450 deg. for 13 minutes (until crispy).
This is messy–you’ll have to do it over, but I seem to have run out of cards. Sorry!