Title: Copenhagens
Categories: Army times, Family & fr
Yield: 1 Servings

4 oz Waterchestnuts; canned,
-drained
48 Tiny shrimp
1/4 c Mayonnaise
1 tb Chopped parsley
1/2 ts Lemon juice

With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp.
Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise
mixture on each chestnut round, secure a shrimp to the top with a
toothpick.

Yield: Serves 16

Recipe by: The Army Times Magazine/Nov. 13, 1978

Posted to MC-Recipe Digest by "abprice@wf.net" on Apr 13,
1998