| 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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