*  Exported from  MasterCook  *
                              Shrimp Crescents
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipe        Sour Cream Pastry -- recipe below
    1      cup           chopped cooked shrimp
      1/2  cup           cream cheese -- softened
      1/4  teaspoon      dill
           pinch         tarragon
           pinch         salt
    3      drops         Tabasco® sauce
    1                    beaten egg -- for egg wash
                         ---Sour Cream Pastry---
    1      cup           presifted all-purpose flour
      1/2  teaspoon      salt
      1/3  cup           + 1 tablespoon softened butter
      1/4  cup           sour cream
 Special equipment: 3-inch round cookie cutter.
 Prepare filling:  Combine the shrimp, cream cheese, dill, tarragon, salt and
 Tabasco sauce in a mixing bowl; set aside.
 Prepare sour cream pastry:  Combine all pastry ingredients; mix well.  Knead
 the dough and divide it in half.  Roll each into a thin rectangle.  Cut into
 3-inch rounds.
 Place a spoonful of filling on half of each round.  Fold over the other half
 to produce a half moon effect.  Press lightly with a fork to seal the edges.
 Arrange the crescents on a well-greased bakeing sheet and brush each one
 with the beaten egg.  Bake 10 to 15 minutes at 350° F.
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
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