---Cream Puffs---
1/2 cup Water
1/4 cup Butter or margarine
1 dash Salt
1/2 cup All-purpose flour
2 Eggs, at room temp --Filling---
2 cup Diced cooked chicken
3/4 cup Chopped celery
2 1/4 oz Can sliced ripe olives, drained
1/3 cup Mayonnaise or salad dressing, or light varieties
1 tbsp Lemon juice
1 tsp Grated onion
1/4 tsp Worcestershire sauce
1/8 tsp Pepper
Salt, to taste
|
|
In a medium saucepan, bring water, butter and salt to boil. Ad flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from 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 inches apart. Bake at 400 F. 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 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. Submitted by Marlys Benning, Wellsburg, Iowa MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept, '94, p. 36
Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@sojourn.com> on Oct 04, 1997
|
|
