Thursday, February 27, 2014


1 cup thinly sliced mushrooms
1/3 cup finely chopped green bell pepper
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups half-and-half or light cream
2 tbsp butter, softened
3 egg yolks
1 tbsp lemon juice
1 tsp dry onion flakes
1/2 tsp paprika
3 cups chopped cooked chicken
2 tbsp diced pimiento, drained
8 baked pastry shells

Melt the 2 tablespoons of butter in a large skillet and stir in the mushrooms and bell pepper; cook over medium heat just until tender. Stir in the flour and salt.  Add the cream all at once; cook, stirring, until thickened and bubbly.

Stir the softened butter and egg yolks together; add the lemon juice and paprika. Stir a cup of the cream mixture into the egg mixture; add to the cream mixture in the skillet. Stir in the onion flakes.  Cook, stirring, over medium heat until bubbly. Stir in the chicken and pimiento; heat through.

Serve over the pastry shells.

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