Recipe: Chicken a la King with Popovers

CHICKEN A LA KING

1/4 cup margarine or butter
1/4 cup all purpose flour
1 tsp chicken flavored instand bouillon
1/8 tsp pepper
Dash thyme leaves
2 cups milk
2 cups cubed, cooked chicken or turkey
9oz pkg frozen peas, thawed, drained
2oz jar sliced pimiento, drained
6 Popovers (recipe follows)

In medium saucepan, melt margarine.Stir in flour, bouillon, pepper and thyme. Gradually add milk, stirring constantly. Cook over medium high heat until mixture boils and thickens, stirring constantly.

Stir in chicken, peas and pimiento. Simmer 5 minutes or until thoroughly heated.

To serve, spoon chicken mixture into hot, split popovers.

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POPOVERS

3 eggs, room temperature
1 1/4 cups milk, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt

Heat oven to 450 degrees F. Generously grease 10 popover pans or ten (6 oz) custard cups.

Be sure eggs and milk are at room temperature. In small bowl, beat eggs with rotary beater until lemon colored and foamy. Add milk, blend well. Add flour and salt; beat with rotary beater just until batter s smooth and foamy on top. Pour batter into prepared cups, about 2/3 full.

Bake at 450 degrees F for 15 minutes. DO NOT OPEN OVEN. Reduce heat to 350 degrees F; bake 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow stteam to escape. Remove from pan. 10 popovers.

TIP: Standard muffin pans can be used. Fill alternating greased cups with batter to prevent sides of popovers from touching.