| 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.
A Message from our Provider:
“God grades on the cross, not the curve.”