Hot Chicken Salads in Corn Meal Tulip Cups

“adapted from a vintage recipe website-i haven't made this yet but it looks very good . The recipe is from a 1954 cookbook.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 11 ingredients.Set aside.
  2. For tulip cups, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, until dough will just hold together. Turn out on lightly floured board and knead gently a few seconds.
  3. Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
  4. Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.

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