Egg Puff Squares With Chicken Sauce Recipe

In medium sized saucepan, combine cornstarch, salt and oil.
Place over medium heat and stir until mixture bubbles; remove from heat.
Combine skim milk powder and water with a wire whisk and add gradually, stirring constantly to prevent lumping.
Return saucepan to heat, cook, stirring constantly, until mixture thickens.
Remove from heat and stir in nutmeg.
In large bowl, beat egg yolks until thick and lemon colored.
Slowly add hot mixture to beaten yolks, blending with a wire whisk until all the sauce has been incorporated.
Set aside while beating whites.
Beat egg whites until stiff peaks form when beater is slowly raised.
Slowly add yolk mixture to beaten whites, folding in gently until thoroughly combined.
Turn mixture into an oiled 9 x 9 x 2 inch baking dish or pan do not oil sides of pan.
Place on middle rack of preheated oven and bake for 30 minutes or until top is golden brown and puffed.
Remove from oven; cut in squares.
Measure two tablespoons oil into medium sized saucepan.
Add one fourth cup finely chopped onion and saute over medium heat until onion is tender do not brown.
Stir in cornstarch and salt and cook until mixture bubbles.
Remove from heat.
Combine skim milk powder and water with a wire whisk.
Add to saucepan, blending thoroughly with a wire whisk, to prevent lumping.
Return saucepan to heat and cook, stirring constantly, until mixture thickens and bubbles.
Add cheese and stir until melted.
Stir in chicken and pimiento.
Add paprika and stir until chicken is thoroughly heated do not bring to a boil.
Remove from heat and turn into serving dish.
Garnish with chopped parsley, if desired.