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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 2 eggs 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |