| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Bobbie – no, Breads – qu, Chicken, Luncheon | 6 | Servings | |
INGREDIENTS
| —Cream Puffs— | ||
| 1/2 | c | Water |
| 1/4 | c | Butter or margarine |
| 1 | ds | Salt |
| 1/2 | c | All-purpose flour |
| 2 | Eggs; at room temp -Filling— | |
| 2 | c | Diced cooked chicken |
| 3/4 | c | Chopped celery |
| 2 1/4 | oz | Can sliced ripe olives; drained |
| 1/3 | c | Mayonnaise or salad dressing, or light varieties |
| 1 | tb | Lemon juice |
| 1 | ts | Grated onion |
| 1/4 | ts | Worcestershire sauce |
| 1/8 | ts | Pepper |
| Salt; to taste |
INSTRUCTIONS
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 30-35 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 MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@sojourn.com> on Oct 04, 1997
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