Title: Popover with Hot Turkey Salad
Categories: Salad Poultry Toh Dec
Yield: 10 Servings

2		Eggs, room temperature
1	c	Milk, room temperature
1	c	All-purpose flour
1/2	ts	Salt
4	c	Diced cooked turkey
2	c	Diced celery
2	c	(8 oz) shredded cheddar
		Cheese
1	cn	(2-1/4 oz) sliced ripe
		Olives, drained
1	c	Mayonnaise or salad dressing
1/4	c	Milk
1/8	ts	Pepper
		Pinch onion powder
1 1/2	c	Crushed potato chips
		Tomato wedges, optional

In a mixing bowl, beat eggs until lemon-colored and foamy. Add milk, flour, and salt; beat just until smooth (do not overbeat). Pour into a greased 10-in. glass pie plate. Bake at 400 for 35-40 minutes or until deep golden brown. Immediately prick with a fork in the center to allow steam to escape. Combine the next eight ingredients in a saucepan; cook and stir over low until heated through. Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately.

Yield: 10-12 servings.

Taken from Taste of Home December/January 1996 issue

Enjoy!

From: Ssparks1

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