1.   Fill the shells with the shredded lettuce, bean mix and tuna.

2.   After filling the shells and frying them, wrap a lettuce leaf around them and dip in tamarind sauce.

3.   Bring to room temperature before filling tart shells.

4.   Either pipe it or use a knife and fill the shells from both open ends.

5.   Fill tomato shells with lima bean mixture.

6.   Fill cannoli shells with cream.

7.   Let glaze cool while filling pie shell, stirring occasionally.

8.   Spoon enough sauce into each clam to fill the shells.

9.   The berries are cooked very briefly and used to fill a shell of white bread.

10.   The seals were crepe paper circles which we glued to the openings in the confetti filled shells.