| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Swiss |
Dips, Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1 |
|
Egg |
| 1/4 |
c |
Swiss chesse(shredded) |
| 2 |
c |
Chicken (cooked, fine chop) |
| 1/4 |
c |
Celery (finely chopped) |
| 2 |
tb |
Pimento (chopped) |
| 2 |
tb |
Dry white wine |
| 1/4 |
c |
Mayonnaise |
INSTRUCTIONS
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt;
stir vigorously. Cook and stir until mixture forms a ball that doesn't
separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese. Drop dough onto greased baking sheet, using
1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove
from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon
salt and dash of pepper. Fill each puff with 2 teaspoons.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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