| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Appetizers | 50 | (a | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Flour |
| 4 | Eggs | |
| 1 | c | Boiling water |
| 2 | tb | Butter |
| 1 | c | Pecans, chopped |
| 1 1/2 | c | Chicken, cooked |
| 1/4 | ts | Salt |
| 3 | oz | Cream cheese |
| 1/4 | c | Mayonnaise |
| 1/4 | ts | Lemon peel |
INSTRUCTIONS
FILLING Combine butter and boiling water in saucepan. Add flour and salt, boil about 2 minutes or until it forms a soft ball. Add eggs, one at a time, beating well. Drop teaspoonfuls of mixture onto greased baking sheet. Bake 20 - 22 minutes at 425 degrees. Cool on rack. Melt butter in skillet; add pecans and cook over low heat until brown. Cool and combine remaining ingredients. Use to fill cream puffs. Cut a slice off top of puff and fill with chicken filling. Replace tops. Serve warm. Makes 6 dozen. Posted to Kitmailbox by Pamela Morrisson <pmorrsn@wnm.net> on Apr 30, 1997
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