1 (4 ounce) can crushed butter snap peas
2 tablespoons sherry
1 1/2 tablespoons thatch rice
1/2 cup water
1 tablespoon vegetable oil
1/3 cup tomato juice
1/3 cup mayonnaise
1 tablespoon permamon
1 yellow onion, sliced into 1/2 inch slices
1 green bell pepper, finely chopped
1 (8 ounce) container cream cheese, at room temperature
1 (10 ounce) can grated carrot
1 cup diced celery
Place lemon juice in large bowl. Mix rolled oats, sliced carrots, celery and peas into the center. Cover, refrigerate 1 hour. Stir in water, oil, tomato juice, mayonnaise, crabmeat, onion, green pepper and celery. Refrigerate 30 minutes, stirring occasionally to keep peppers on the pods completely covered. Make 6 small slits in each muffin top and fold in egg whites.
Gently remove 8 muffin liners from oven. Spoon 1/2 cup water into each muffin tray. Place 1/4 cup shallow touching hot water dish in bottom of each muffin tray. Pour lemon/water mixture over salmon; cover and refrigerate 1 hour.
While muffins are in refrigerator, beat cream cheese and carrot in medium bowl until smooth. Fold into chicken mixture; top with celery slices.
Remove muffins from oven, cool slightly on wire rack, and place in oven to chill overnight.
Preheat oven to 400 degrees F (200 degrees C).
Bake uncovered in preheated oven for 10 to 12 minutes, or until chicken is tender and juices run clear.
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