| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry, Salads | 10 | Servings | |
INGREDIENTS
| 2 | Eggs; room temperature | |
| 1 | c | Milk; room temperature |
| 1 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 4 | c | Cooked turkey; diced |
| 2 | c | Celery; diced |
| 2 | c | Cheddar cheese; shredded |
| 2 1/4 | oz | Sliced ripe olives; drained |
| 1 | c | Mayonnaise or salad dressing |
| 1/4 | c | Milk |
| 1/8 | ts | Pepper |
| pn | Onion powder | |
| 1 1/2 | c | Crushed potato chips |
| Tomato wedges; optional |
INSTRUCTIONS
Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, beat eggs until lemon-colored and foamy. Add milk, flour and salt; beat just until smooth (do not overbeat). Pour into a greased 10" glass pie plate. Bake at 400 degrees for 35-40 minutes or until deep golden brown. Immediately prick with a fork in the center to allow steam to escape. Combine the next 8 ingredients in a saucepan; cook and stir over low until heated through. Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately. Posted to MM-Recipes Digest V4 #135 by novmom@juno.com (Angela Gilliland) on May 15, 1997
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