Chicken A La Cheese Cups


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                                                PAGE 75

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CHICKEN  A LA CHEESE CUPS

Submitted by Mrs. Marlene Gottschald from Minnesota

1/4 cup green pepper, chopped

 1 cup sliced mushrooms

1/4 cup plus 2 Tablespoon butter

2 Tablespoon flour

3/4 teaspoon salt

2 cup half and half cream

3 cup cooked chicken, diced

1 teaspoon onion juice

1 Tablespoon lemon juice

2 Tablespoon cooking sherry

3 egg yolks

1/2 teaspoon paprika

1/4 cup pimento, chopped

    Saute green pepper and mushrooms in 2 Tablespoon butter ; blend in flour and salt. Add cream ; stir until thickened. Add chicken, onion and lemon juice and cooking Sherry. Heat until bubbling .Blend egg yolks, paprika and remaining butter; add to chicken mixture. Blend well and heat thoroughly.

CHEESE CUPS

1 ( 1 pound ) sandwich loaf, unsliced

1/2 cup butter, melted

 1 egg, beaten

2 cup American cheese, grated

1/2 cup cream

   Freeze bread and trim crust ; cut into 6 or 8 slices. Cut a square pocket out of each slice; brush inside and outside with butter. Combine egg, cheese and cream; fill cups half full. Bake on an ungreased cookie sheet for 15-20 minutes at 350 F. degrees. Pour hot chicken mixture into cups and serve.

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