Tuesday, June 30, 2009
3 T margarine, melted, divided
1 cup milk
1 cup flour
1/2 t. salt
Chicken and Vegetable Filling
2 medium carrots, pelled
1 cup sugar snap peas, cut in half
1/2 cup chopped onion
1 T butter or margarine
1 can condensed cream of chicken soup
2 cups diced cooked chicken
1 cup diced red bell pepper
1-1/2 t. Pantry All-purpose Dill Mix (PC)
1/2 cup shredded cheddar cheese
1. Preheat oven to 450. For popover puff, measure 1 T of the butter into Deep Dish Baker; brush over bottom ONLY. In bowl, combine milk, eggs and remaining butter using a whisk. In small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or til smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temp to 350, continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare chicken and vegetable filling. Using Crinkle Cutter, cut carrots in half lengthwise then corsswise into 1/2" slices for a total of 1 cup. Chop onion. Place carrots, snap peas, onion and butter in covered microwave dish and microwave, covered on HIGH 2-3 minutes or til vegetables are crisp-tender; set aside.
3. Juice lemon to measure 2 T. juice. In bowl, combine lemon juice, soup, chicken, bell pepper and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot stirring once. Add cheese and half of the vegetable mixture into the filling; mix gently.
4. Remove puff from oven to Cooling Rack; let stand 3 minutes or until puff begins to fall. If necessary, cut around sides of puff to loosen from baker. Spoon filling into puff; arrange remaining vegetable mixture around edges. Slice and serve.
yields 8 servings.
PS. you can substitute broccoli florets. Dried dill weed can be substituted for the dill weed mix.