Recipe - Chicken Salad Puffs

Cream Puffs
One half cup Water
One fourth cup Butter or margarine
1 ds Salt
One half cup Allpurpose flour
2 Eggs; at room temp
Filling
2 cup Diced cooked chicken
Three fourths cup Chopped celery
2 One fourth ounce Can cut or sliced up ripe olives;
drained
1/3 cup Mayonnaise or salad
dressing, or light
varieties
1 tablespoon Lemon juice
1 teaspoon Grated onion
One fourth teaspoon Worcestershire sauce
1/8 teaspoon 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 3035 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 MCRecipe Digest V1 #824 by Roberta Banghart
bobbi744@sojourn.com on Oct 04, 1997