Hot Chicken Salads in Corn Meal Tulip Cups
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 cups cut-up cooked chicken
- 2 cups chopped celery
- 1⁄2 cup chopped blanched almond
- 1⁄3 cup chopped green pepper
- 2 tablespoons chopped pimiento
- 2 tablespoons onions, minced
- 1⁄4 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup mayonnaise
- 1⁄2 cup grated swiss cheese
-
Tulip Cups
- 3 cups sifted flour
- 1 cup cornmeal
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 cup shortening
- 2⁄3 cup water
directions
- Combine first 11 ingredients.Set aside.
- For tulip cups, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, until dough will just hold together. Turn out on lightly floured board and knead gently a few seconds.
- Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
- Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.
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Hello fellow cooks-I am on OBGYN doctor and I am new to this website.
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