Hot Chicken Salads In Corn Meal Tulip Cups

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.