Chicken salad puffs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ¼ | cup | Butter or margarine |
| 1 | dash | Salt |
| 2 | cups | Cooked chicken -- diced |
| ¾ | cup | Celery -- chopped |
| 1 | can | Olives ripe -- 2-1/4 oz |
| Sliced/drai | ||
| ⅓ | cup | Mayonnaise -- or salad |
| Dressing | ||
| ½ | cup | All-purpose flour |
| 2 | eaches | Eggs -- room temperature |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Onion -- grated |
| ¼ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| Salt to taste | ||
Directions
CREAM PUFFS
FILLING
In a medium saucepan, bring water, butter and salt to a boil. Add flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from the heat. Add eggs, one at a time, beating well after each addition. Continue to beat until dough is well blended and loses its shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in.
apart. Bake at 400 deg. for 30-35 minutes or until golden brown and dry and firm to the touch. Cool on a wire rack. When completely cool, cut in half and gently remove any moist dough; set aside. For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture.
Fill puffs just before serving. Yield: 6 servings Recipe By : Taste of Home