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BUTTERCUP SHEXXS ■ iyt cops enriched self-rising 1 tablespoon crashed dried
corn meal mint leaves V/i cups sifted enriched self- Vi cup shortening . i
rising flour 6 to 8 tablespoons cold water
Creamed Chicken
Combine com meal, flour and mint leaves. Cut or rub in shortening until mixture is crumbly. Sprinkle with water, mix- j ing lightly until dough begins to stick together. Turn out on ' floured board or pastry cloth and press dough together. Roll to i circle %-inch thick. Cut with 5-inch cutter. (Or cut around lid of coffee can with sharp knife.) To make bottom part of shell, fit 6 circles over outside of six inverted custard cups. Crimp to form 4-pointed star. Prick pa3try with fork. To make inside of* shell, fit remaining circles im te six more custard cups. Frick. Bake all shells in hot oven (425T.) U to 15 minutes, or until lightly browned. To serve, place the smaller shell.inside the huger and fill with your favorite Creamed Chicken.
Makes « servings.
53.3%