Chicken Salad Puffs

Title:
Chicken Salad Puffs

Yield:
6 Servings

Categories:
Breads,
Chicken,
Luncheon




Ingredients:





          ---Cream Puffs---


   1/2 c  Water


   1/4 c  Butter or margarine


     1 ds Salt


   1/2 c  All-purpose flour


     2    Eggs; at room temp


          ---Filling---


     2 c  Diced cooked chicken


   3/4 c  Chopped celery


 2 1/4 oz Can sliced ripe olives;


          -drained


   1/3 c  Mayonnaise or salad


          -dressing, or light


          -varieties


     1 tb Lemon juice


     1 ts Grated onion


   1/4 ts Worcestershire sauce


   1/8 ts 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


 
on Oct 04, 1997