Chicken Salad Tulip Cups
1/2 cup of cornmeal
1 11/2 cup of sifted flour
2 teaspoons of salt
1/2 cup of shortening
4 to 6 tablespoons of cold water
2 cups of chopped cooked chicken
1 cup of finely chopped celery
2 hard cooked eggs, diced
1/4 teaspoon of pepper
1 tablespoon of grated onion
1/2 cup of mayonnaise
Preheat oven to 450ºF. Sift the cornmeal flour and 1 teaspoon of salt together into a bowl and cut in shortening until mixture resembles coarse crumbs. Add the water gradually, mixing with a fork until pastry holds together and divide into 2 parts. Roll each part on a floured board to a 9 inch square and cut each square into 4 squares. Shape each square over bottom of a custard cup and pleat edges, leaving corners to give tulip effect. Prick with a fork and place on cookie sheet. Bake for 12 to 15 minutes. Cool for 10 minutes and remove from custard cups. Combine the chicken, celery and eggs. Mix remaining salt, pepper, onion and mayonnaise and stir into chicken mixture. Chill. Fill tulip cups 8 servings |
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