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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

HOT CHICKEN SALADS IN CORN MEAL TULIP CUPS, American

Ingredients

Chicken Salad:

• 3 cups cut-up cooked chicken
• 2 cups chopped celery
• ½ cup chopped blanched almonds
• 1/3 cup chopped green pepper
• 2 tablespoons chopped pimiento
• 2 tablespoons minced onion
• ¼ teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup mayonnaise
• ½ cup grated Swiss cheese

Tulip Cups:

• 3 cups sifted enriched flour
• 1 cup enriched corn meal
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup shortening
• 2/3 cup water

Preparation Instructions

Combine ingredients for Chicken Salad. 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. 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 and bake in hot oven (400° F.) 25 to 30 minutes. Serve hot. Makes 12 tarts.

Contributed by Generic Housewife Betty, 1954

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