TINY CREAM PUFFS WITH CHICKEN SALAD FILLING|
1/4 c. butter
1/2 c. hot water
1/2 c. sifted enriched flour
dash of salt
Chicken Salad Mix:
2 c. cubed, cooked chicken
1 c. diced celery
1 tsp. salt
1/2 tsp. garlic powder
1/4 c. mayonnaise
Melt butter in hot water; add flour and salt and stir
vigorously. Cook and stir constantly until mixture forms ball
and doesn't separate. Remove from heat; cool. Add eggs and
beat vigorously until smooth. On greased cookie sheet, drop
teaspoon of mixture 2 1/2-inches apart. Bake at 450 degrees for 10
minutes, then set oven to 350 degrees and bake for 15 to 20 minutes.
Remove from cookie sheet and cool. Cut tops off of puffs and
fill with chicken salad mixture. Replace tops and serve.
Note: For crispier puffs, turn off oven and let puffs
stay in oven after cutting tops off so they can dry out.
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