Hot Chicken Salads in Corn Meal Tulip Cups

• 3 cups cut-up cooked chicken
• 2 cups chopped celery
• 12 cup chopped blanched almond
• 13 cup chopped green pepper
• 2 tablespoons chopped pimiento
• 2 tablespoons onions, minced
• 14 teaspoon curry powder
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 cup mayonnaise
• 12 cup grated swiss cheese
• 3 cups sifted flour
• 1 cup cornmeal
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup shortening
• 23 cup water

1. Combine first 11 ingredients.Set aside.
2. For tulip cups, sift together dry ingredients.
3. Cut in shortening until mixture resembles coarse crumbs.
4. Add water a little at a time, until dough will just hold together.
5. Turn out on lightly floured board and knead gently a few seconds.
6. Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares.
7. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over.
8. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
9. Bake in preheated hot oven (400 F.) 25 to 30 minutes.
10. Serve hot.

chicken, celery, blanched almond, green pepper, pimiento, onions, curry powder, salt, pepper, mayonnaise, swiss cheese, flour, cornmeal, salt, baking powder, shortening, water

Taken from www.food.com/recipe/hot-chicken-salads-in-corn-meal-tulip-cups-456376 (may not work)