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Puffs 1 c. water 1/2 c. butter 1/2 tsp. salt 1 c. all-purpose flour 4 eggs In a saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Drop by rounded teaspoonfuls 2" apart onto a greased baking sheet. Bake at 400 for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split the puffs in half and set the tops aside; remove the soft dough from inside the puffs. Filling 2 c. finely chopped cooked chicken 8 oz. can crushed pineapple, drained 1/2 c. mayonnaise 1/4 c. chopped celery 1/4 c. thinly sliced green onions 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/4 tsp. paprika salt and pepper to taste In a bowl, combine all of the ingredients and mix well. Fill the puffs and replace tops. Refrigerate until ready to serve. Refrigerate leftovers. Yield: 3 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |