| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Appetizer |
25 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Butter |
| 2 |
ts |
Seasoned salt |
| 2 |
ts |
Worcestershire |
| 3/4 |
ts |
Celery seed |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
cn |
(5-oz) chicken; deboned, drained and chopped |
| 1 |
c |
Flour |
| 1 |
tb |
Snipped parsley |
| 1/2 |
ts |
Paprika |
| 4 |
|
Eggs |
| 1/2 |
c |
Chopped; toasted almonds |
INSTRUCTIONS
In saucepan, combine chicken broth and butter; bring to a boil. Stir in
flour, parsley, salt, Wrocestershire, celery seed, paprika and cayenne.
Cook, beating rapidly, until mixture leaves sides of pan and forms a
smooth, compact ball. Remove from heat. Add eggs, one at a time, beating
well after each additioin, until mixture is shiny. Stir in chicken and
almonds. Drop by a rounded teaspoon onto an ungreased baking sheet. Bake
at 400 degrees for 15-18 minutes or until brown. Makes 75 balls.
MRS WATT MCKINNEY (DAISY) & MRS
ELTON BATCHELOR (SUE), MARVELL
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Forbidden fruits create many jams”