| 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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