There is something about getting a recipe from a weathered index card that has been used and treasured in a kitchen for years. Finding a new favorite recipe the old fashion way without pictures or step-by-step illustrations makes me all warm and fuzzy inside. It’s more of a challenge and allows me to cook just as I see fit. I bought Gruyére cheese (you want to use a nuttier cheese for this recipe instead of a cheddar), mini fillo shells, and Hellman’s Real Mayo. I had special instructions not to use Miracle Whip. What seems to be an intricate process, was really quite simple thanks to this handy dandy tool. These cheesy mini fillo shells are the perfect, I mean perfect, appetizer for any party. Let’s be honest, anything bite size is right up my alley. Enjoy!
15 mini fillo shells (or 1 box)
Gruyére cheese (1 cup)
Hellman’s Mayo (3/4 cup)
Paprika (1 tablespoon)
1 White Onion
Pre-Heat oven to 325.
Finely grade 1 cup of cheese into a bowl.
Shred your onion into very fine strands (almost juice) and add to bowl.
Add Mayo and Paprika and mix.
Put mix into shells.
Place shells in oven until cheese spread starts to bubble.
Let cool and voila!
THE GIRL IN THE YELLOW CAB