Popover Puffs (below)
1 package (10 ounces) frozen broccoli spears
1/4 cup margarine
1/4 cup plus 2 tablespoons Bisquick baking mix
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 cans (10-3/4 ounces each) condensed chicken broth
3 tablespoons lemon juice
2 cups cut-up cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Prepare Popover Puffs. Cook broccoli as directed; drain, cut up and reserve. Melt margarine in 3-quart saucepan. Stir in baking mix, ginger and garlic powder. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in broth and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in broccoli and remaining ingredients; heat through. Cut off tops of puffs; fill bottoms with chicken mixture. Replace tops.
6 servings.
Popover Puffs:
Heat oven to 400 degrees. Heat 1/2 cup water and 3 tablespoons margarine to boiling. Add 3/4 cup baking mix, all at once. Stir vigorously over low heat until mixture forms a ball, 1-1/2 minutes. Remove from heat; beat in 3 eggs, one at a time, until smooth. Drop 6 mounds of dough 3" apart onto aluminum foil-covered cookie sheet. Bake until dark golden, 25 to 30 minutes. Cool 5 minutes; remove from cookie sheet.
High Altitude: Not recommended.
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