Chicken In Cheese Shell
|Sifted enriched flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Shredded sharp process american cheese||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
|Diced chicken||1 1⁄2 Cup (24 tbs) (Cooked / Canned)|
|Canned pineapple tidbits||9 Ounce, drained (1 Can Or 1 Cup)|
|Chopped california walnuts||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Salad dressing||2⁄3 Cup (10.67 tbs)|
Make a cheese pastry shell of first five ingredients, adding 1/3 CUP °f cheese with the shortening (save remaining cheese for topping).
Bake in 8-inch piepan.
Combine chicken, pineapple, nuts, and celery.
Blend sour cream and mayonnaise and add 2/3 cup to chicken mixture; mix well.
Spoon into pastry shell.
Top with remaining sour-cream mixture.
Sprinkle with reserved cheese.
Trim with ripe-olive slices.