For Popover Puff, place butter in Small Micro-Cooker; microwave, covered,
on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into
bottom of Deep Dish Baker; brush over bottom only using Pastry Brush.
In Classic Batter Bowl, combine remaining butter, milk and eggs using Stainless
Steel Whisk. In Small Batter Bowl, stir together flour and salt. Add flour mixture
to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake
20 minutes. Reduce oven temperature to 350 degrees F; continue baking 10 to
15 minutes or until puffed and golden brown.
Meanwhile, prepare Chicken and Vegetable Filling. Using Crinkle Cutter,
cut carrots in half lengthwise then crosswise into 1/4-inch slices to measure
1 cup. Cut snap peas in half using Utility Knife. Chop onion using Food Chopper.
Place carrots, snap peas, onion and butter in micro-cooker. Microwave, covered,
on HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.
Juice lemon using Juicer to measure 2 tablespoons juice. Finely dice bell
pepper using utility knife.
In clean Classic Batter Bowl, combine lemon juice, bell pepper, soup, chicken
and dill mix; mix well. Microwave on HIGH 4 to 5 minutes or until hot, stirring
once. Grate cheese using Deluxe Cheese Grater. Add cheese and half of the vegetable
mixture into filling; mix gently.
Remove puff from oven to Stackable Cooling Rack; let stand 3 minutes or
until puff begins to fall, forming a shell. If necessary, use Paring Knife to
cut around sides of puff to loosen from baker.
Spoon filling into center of puff. Arrange remaining vegetable mixture around
edges of filling.
Slice and serve using Slice 'N Serve.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g, Cholesterol
220 mg, Carbohydrate 22 g, Protein 23 g, Sodium 650 mg, Fiber 2 g
Cook's Tip: Dried dill weed can be substituted for the All-Purpose Dill Mix,