| 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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