Yield: 4 servings
|\N \N||Mini Puffs|
|2 cups||Finely chopped cooked|
|\N \N||Chicken or 3 cans|
|\N \N||(6 3/4 oz ea.) chicken,|
|⅓ cup||Mayonnaise or salad|
|1 tablespoon||Finely chopped onion OR|
|½ cup||Margarine or butter|
|½ teaspoon||Instant minced onion|
|2 teaspoons||Lemon juice|
|1 teaspoon||Ground ginger|
|2 \N||Stalks celery, finely|
|\N \N||Chopped (about 1/2 c.)|
|1 cup||All-purpose flour|
Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top.
Refrigerate until serving time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.