Aztecaï¿½ Salad Shells. Recipes inside. Form, bake & fill crispy salad shells
Bleached Enriched Flour [Bleached Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Vegetable Oil (Corn Oil, Canola Oil and/or Sunflower Oil), Glycerine, Water, Palm Oil (with Mono-Glycerides), Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate, Calcium Sulfate).
Keep refrigerated. Preparation directions: Heat oven to 350 degrees F. Let package stand at room temperature for 10 to 15 minutes while assembling salad shell formers and preparing desired filling. Shape ovenable paperboard into former by folding each flap at scored line. Insert tabs into slits. Place desired number of formers open end down on large ungreased cookie sheet. Place one salad shell over each former. Bake at 350 degrees F for 6 to 10 minutes or until light golden brown. Important: watch closely to prevent overbrowning. Do not bake shells in a toaster oven. Let stand for 1 to 2 minutes. Remove baked shells from formers and dispose of used formers. Cool upright on wire rack. (Baked shells will continue to crisp upon standing.) Fill each baked shell as desired. Tips: unbaked salad shells, wrapped securely, can be stored up to 3 weeks in the refrigerator. Baked shells, wrapped securely, can be stored up to 2 days at room temperature.
Always refer to the actual package for the most accurate information