Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Chicken Salad in a Popover Bowl


3 eggs, hard cooked
1 1/2 cans chicken, drained
3/4 c. celery, sliced
2 green onions, minced
1/2 c. mayonnaise
1 tbsp. lemon juice
Salt & pepper to taste
2 c. shredded lettuce
Paprika (opt.)


2 tbsp. salad oil
1 clove garlic, peeled
3 eggs
2/3 c. all purpose flour
2/3 c. milk
1 tsp. salt
1/2 tsp. dried tarragon leaves


Save 1 egg yolk; cut 1 whole egg in wedges; reserve for garnish. Chop remaining eggs. Mix eggs with chicken, celery, onion, mayonnaise and lemon juice, salt and pepper. Toss lightly. Chill 2 hours or more.

About 1 hour before serving, pour oil into 9" pie pan. Add garlic; place in oven as it preheats to 450 degrees.

Meanwhile, whisk eggs, flour, milk, salt and tarragon leaves until smooth. Remove garlic from hot oil; pour in egg mixture. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees and continue baking 20 minutes. This makes a large puff with indented center. Cool. Cover bottom of popover with lettuce. Fill with chicken salad. Garnish with egg wedges and crumbled reserved egg yolk. Then sprinkle with paprika and serve.

         ©2007-2017 All rights Reserved.