Recipe - All-American Chicken Puff

PUFF DOUGH
One half cup Boiling water
One fourth cup Butter or margarine
One half cup Flour
1/8 teaspoon Salt
2 Eggs

CREAM CHICKEN FILLING
One fourth cup Butter or margarine
1/3 cup Flour
One half teaspoon Salt
1 cup Chicken broth
1 cup Milk
4 ounce Cheese; shredded
2 cup Chicken; minced
1 cn (3oz) cut or sliced up mushrooms
1 tablespoon Green onion tops; chopped
1 cup Green peas
1 small Bell pepper; chopped
Parsley; chopped fine
Black pepper
Tabasco sauce

Melt butter in boiling water; add flour and salt all at once, stirring
vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from the heat; cool slightly. Add eggs, one at a time, beating after
each addition until smooth. Drop by heaping tablespoons 3 inches apart on
greased cookie sheet. Bake at 450 degrees for 15 minutes, then at 325
degrees for 25 minutes. Remove from oven; split. Turn off oven; return
puffs to the oven to dry, about 20 minutes. Cool on rack. Makes 5 cream
puffs.

In a saucepan, melt butter or margarine; blend in flour and add salt. Add
chicken broth and milk all at once; stirring constantly until sauce is
thick and bubbly. Add cheese, minced chicken, mushrooms, pimento, parsley,
green onion tops and green peas. Season to taste with Tabasco sauce and
black pepper. Add bell pepper just before serving. Serve with cream puffs.
This meal costs about 45› per serving.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.