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- A tasty homestyle chicken dish for any time of year
- S. Neethling
- 1 large onion, chopped
- 1 medium green pepper, seeded and chopped
- 1/4 cup (60 ml) butter or margarine
- 1/2 cup (125 ml) cake flour
- 1 can cream of chicken soup
- 1-1/4 cups (300 ml) milk
- 2 cups (475 ml) or more cooked chicken, finely chopped
- 1 tbsp (15 ml) lemon juice
- salt and pepper to taste
- Scone hearts:
- 2 cups (475 ml) cake flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/4 cup (60 ml) chilled butter or margarine
- 1/4 cup (60 ml) grated cheddar cheese
- 3/4 cup (175 ml) milk
- 1 egg yolk
- 5 tsp (25 ml) milk
- Saute the onion and green pepper in the butter or margarine until just soft.
- Sprinkle with the cake flour and stir until well mixed.
- Add the cream of chicken soup and milk and bring to a boil over moderate heat, stirring continuously.
- Add the chicken, lemon juice, salt and pepper and mix.
- Grease a 3 guart to 4 quarts (3775 ml) ovenproof pie dish or spray it with non-stick cooking spray.
- Transfer the chicken filling to the dish.
- Preheat oven to 425 degrees (225 C.).
- Sift together the cake flour, baking powder and salt in a medium sized mixing bowl.
- Rub in the butter or margarine with the fingertips until well mixed.
- Add the cheese and stir to mix.
- Cut the milk in quickly with a spatula to form a workable pastry dough.
- Place the pastry on a floured pastry board and gently pres it to about 1 inch thick.
- Cut out heart shapes (or round) with a biscuit cutter or a sharp knife.
- Arrange the hearts around the filling and brush them with the egg yolk mixed with 5 tsp (25 ml) milk.
- Bake on the middle rack of the oven for 15 minutes.
- Reduce the temperature to 400 degrees (200 C.) and bake for another 5 to 10 minutes or until golden brown.
- Serve hot.
- This recipe is from the South African cookbook, Winning Recipes from Huisgenoot by Annette Human.
It is definitely a favorite dish of all who have tasted it.
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