5 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup (low sodium) chicken stock
1 1/2 cups milk or cream
1/4 teaspoon sage or Bell's Seasoning
2 cups chicken, turkey, lobster, salmon or beef
1 T chopped pimientos
1/4 c fresh parsley, minced
1 T chopped shallots
1 can Veg-All (optional)
1 dozen freshly baked popovers

Repackage those leftovers in light flaky popovers smothered with a creamy white sauce with colorful vegetables. It's so good that you'll be tempted to make it from scratch even when you don't have any leftovers to start with!

In a skillet, melt butter and add chopped shallots, parsley, and flour. Stir continuously. Add salt, pepper, chicken stock and milk and turn to medium high heat until mixture comes to a boil, then reduce heat to a simmer. Do not allow to scorch.

Add chicken (or other optional meat). Add pimientos and Veg-All (drained) if using, (can substitute frozen mixed vegetables).

Cook over low heat until mixture thickens.

Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open.

Scoop creamed mixture into the center of the popovers while they are still hot.

To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center. Sprinkle popover top with paprika (optionally) and garnish with parsley.

Note: If you don't have low sodium chicken stock and will be using regular chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.

Submitted by: CM