| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry, Breads | 4 | Servings | |
INGREDIENTS
| Mini Puffs | ||
| 2 | c | Finely chopped cooked |
| Chicken or 3 cans | ||
| (6 3/4 oz ea.) chicken, | ||
| Drained | ||
| 1/3 | c | Mayonnaise or salad |
| Dressing | ||
| 1 | tb | Finely chopped onion OR |
| 1/2 | ts | Instant minced onion |
| 2 | ts | Lemon juice |
| 1 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Stalks celery, finely | |
| Chopped (about 1/2 c.) | ||
| 1 | c | Water |
| 1/2 | c | Margarine or butter |
| 1 | c | All-purpose flour |
| 4 | Eggs |
INSTRUCTIONS
MINI-PUFFS Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
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