Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | ---Chicken Curry Filling--- |
1 cup | Cooked chicken; finely chopped |
2 tablespoons | Chopped green onions |
1 tablespoon | Chopped celery |
2 tablespoons | Chopped raisins |
½ cup | Mayonnaise (up to 3/4 cup); to taste |
2 tablespoons | Honey |
1 tablespoon | Curry powder (up to 2); to taste |
\N \N | Salt and pepper; to taste |
2 tablespoons | Shredded coconut |
2 tablespoons | Chopped toasted almonds |
For the shells, use a cream puff recipe--or frozen, prepared shells--for these savories. Note: Prep times assume you have cooked chicken and prepared shells on hand.
Mix all ingredients together. Cut the tops off cream puffs and fill with approximately 2 tablespoons of filling per puff.
Reprinted in The Sacramento Bee 12/10/97.
Recipe by: Tarts and Truffles
Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@...> on Jan 17, 1998