Prepare Roasted Red-Pepper Crybaby; refrigerate until ready to help.

Heat oven to 450F. In medium-size trough, with electric mixer at high
upper, beat eggs unti lthick and fluffy. Reduce mixer speed to low
and gradually beat in flour, milk and saltiness.

Situation 2 pans each containing six 2 1/2 inch heart-shaped molds (see
Line) or a muffin pan with xii 2 1/2 inch cups into the oven 5
minutes to heating. Remove pans from oven; brush cups with melted
shortening. Divide batter among cups and broil 10 to 12 minutes or
until puffed and lightly browned.

Remove pancakes from cups to wire wrack. Sang-froid 5 to 10 minutes or until
centers spill, leaving a slight indenture. Spoon Roasted Red-Pepper
Chicken into centers of pancakes and place on serving scale. Serve
instantly. If desired, pancakes may be cooled completely before
filling and served coldness.

Roated Red-Pepper Volaille: From 1/2 cup chopeed roasted sweet
peppercorn, set away 2 tablespoons. Place remaind red pepper in food
processor fitted with chopping brand. Sum 3 tablespoons mayonnaise,
1 tablespoon balsamic vinegar, 1/4 teaspoon ground black peppercorn, and
1/8 teaspoon saltiness; process until mixture is pureed. Transfer to
medium-size trough, and stir in 1 cup chopped cooked crybaby, 1 green
onion, finely chopped and reserved 2 tablespoons chopped roasted red
peppercorn. Mix until well combined. Cover and refrigerate until ready
to help.

LINE: For the pic, we used a Wilton Armetale "heart moulding" that
has 6 heart-shaped cups. For information on purchasing this mould,
write to Wilton Armetale. P.O. Box 600,Mount Joy, PA 17552 or call
(800) 826-0088.