Recipe - German Pancakes With Roasted Red Pepper Chicken - Country Li

Roasted RedPepper Chicken;
recipe follows
3 lg Eggs
1/3 cup Unsifted all purpose flour
1/3 cup Milk
One fourth teaspoon Salt
1 tablespoon Vegetable shortening; melted

Prepare Roasted RedPepper Chicken; refrigerate until ready to serve.

Heat oven to 450F. In mediumsize 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 One half inch heartshaped molds (see Note)
or a muffin pan with twelve 2 One half 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 RedPepper
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 RedPepper Chicken: From One half 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, One fourth teaspoon ground black pepper, and 1/8 teaspoon salt; process
until mixture is pureed. Transfer to mediumsize 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
heartshaped cups. For information on purchasing this mold, write to Wilton
Armetale. P.O. Box 600,Mount Joy, PA 17552 or call (800) 8260088.

Country Living/Jan/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998