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It's here! Time for the tea party hosted by
The Victorian Parlor. Here's my table and I'm showing you my teacup collection since I don't really have an actual matching tea set. I want to share my recipe for:
Chicken-Pecan Quiche.
1 cup all-purpose flour
1 cup (4 oz) shredded sharp chedar cheese
3/4 cup chopped pecans
1/2 tsp salt
1/4 tsp paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup minced onion
3 drops of hot sauce
1/4 cup pecan halves
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings.