Hot Chicken Salads in Corn Meal Tulip Cups |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The recipe is from a 1954 cookbook. 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 |
3 cups sifted flour |
1 cup cornmeal |
2 teaspoons salt |
1 teaspoon baking powder |
1 cup shortening |
2/3 cup water |
Directions:
1. Combine first 11 ingredients.Set aside.
2. 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.
3. 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.
4. Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.
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