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Roasted Red-Pepper Chicken 1/3 c Milk
-recipe follows 1/4 ts Salt
3 Large eggs 1 tb Vegetable shortening,
1/3 c Unsifted all purpose flour -melted
Prepare Roasted Red-Pepper Chicken; refrigerate until ready to serve.
Heat oven to 450F. In medium-size bowl, with electric mixer at high
speed, beat eggs unti lthick and fluffy. Reduce mixer speed to low
and gradually beat in flour, milk and salt.
Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see
Note) or a muffin pan with twelve 2 1/2 inch cups into the oven 5
minutes to heat. Remove pans from oven; brush cups with melted
shortening. Divide batter among cups and bake 10 to 12 minutes or
until puffed and lightly browned.
Remove pancakes from cups to wire rack. Cool 5 to 10 minutes or until
centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper
Chicken into centers of pancakes and place on serving plate. Serve
immediately. If desired, pancakes may be cooled completely before
filling and served cold.
Roated Red-Pepper Chicken: From 1/2 cup chopeed roasted sweet
pepper, set aside 2 tablespoons. Place remaind red pepper in food
processor fitted with chopping blade. Add 3 tablespoons mayonnaise,
1 tablespoon balsamic vinegar, 1/4 teaspoon ground black pepper, and
1/8 teaspoon salt; process until mixture is pureed. Transfer to
medium-size bowl, and stir in 1 cup chopped cooked chicken, 1 green
onion, finely chopped and reserved 2 tablespoons chopped roasted red
pepper. Mix until well combined. Cover and refrigerate until ready
to serve.
NOTE: For the photograph, we used a Wilton Armetale “heart mold” that
has 6 heart-shaped cups. For information on purchasing this mold,
write to Wilton Armetale. P.O. Box 600,Mount Joy, PA 17552 or call
(800) 826-0088.
Country Living/Jan/93
Yields
12 servings
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