Popover with Hot Turkey Salad |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I first tasted this tempting hot turkey salad at a club dinner. Now I serve it at home, and there are never any leftovers. The popover bowl is a unique way of serving that always draws comments. -Mary Anne Mayberry, Fairmont, Minnesota Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
4 cups diced cooked turkey |
2 cups diced celery |
2 cups (8 ounces) shredded cheddar cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup miracle whip |
1/4 cup milk |
1/8 teaspoon pepper |
pinch onion powder |
1-1/2 cups crushed potato chips |
tomato wedges, optional |
Directions:
1. In a large bowl, combine flour and salt. Combine eggs and milk; whisk into the dry ingredients just until blended. Pour into a greased 10-in. glass pie plate. Bake at 400° for 35-40 minutes or until deep golden brown.
2. Immediately prick with a fork in the center to allow steam to escape. In a large saucepan, combine the next eight ingredients, cook and stir over low heat until heated through.
3. Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately. Yield: 10-12 servings.
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