INGREDIENTS

INSTRUCTIONS

Prepare Roasted Red-Pepper Chicken; refrigerate until ready to serve.
Heat oven to 450F. In medium-size bowl, with electric mixer at high
speed, beat eggs unti lthick and fluffy. Reduce mixer speed to low  and
gradually beat in flour, milk and salt.  Place 2 pans each containing
six 2 1/2 inch heart-shaped molds (see  Note) or a muffin pan with
twelve 2 1/2 inch cups into the oven 5  minutes to heat. Remove pans
from oven; brush cups with melted  shortening. Divide batter among cups
and bake 10 to 12 minutes or  until puffed and lightly browned.  Remove
pancakes from cups to wire rack. Cool 5 to 10 minutes or until  centers
fall, leaving a slight indentation. Spoon Roasted Red-Pepper  Chicken
into centers of pancakes and place on serving plate. Serve
immediately. If desired, pancakes may be cooled completely before
filling and served cold.  Roated Red-Pepper Chicken: From 1/2 cup
chopeed roasted sweet pepper,  set aside 2 tablespoons. Place remaind
red pepper in food processor  fitted with chopping blade. Add 3
tablespoons mayonnaise, 1  tablespoon balsamic vinegar, 1/4 teaspoon
ground black pepper, and  1/8 teaspoon salt; process until mixture is
pureed. Transfer to  medium-size bowl, and stir in 1 cup chopped cooked
chicken, 1 green  onion, finely chopped and reserved 2 tablespoons
chopped roasted red  pepper. Mix until well combined. Cover and
refrigerate until ready to  serve.  NOTE: For the photograph, we used a
Wilton Armetale "heart mold" that  has 6 heart-shaped cups. For
information on purchasing this mold,  write to Wilton Armetale. P.O.
Box 600,Mount Joy, PA 17552 or call  (800) 826-0088.  Country
Living/Jan/93  Posted to recipelu-digest Volume 01 Number 662 by
GramWag@aol.com on  Jan 31, 1998

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”