| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Breads, Poultry | 4 | Servings | |
INGREDIENTS
| Mini Puffs | ||
| 2 | c | Finely chopped cooked |
| Chicken or 3 cans | ||
| 6 3/4 oz ea. chicken | ||
| Drained | ||
| 1/3 | c | Mayonnaise or salad |
| Dressing | ||
| 1 | T | Finely chopped onion OR |
| 1/2 | t | Instant minced onion |
| 2 | t | Lemon juice |
| 1 | t | Ground ginger |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Stalks celery, finely | |
| Chopped, about 1/2 c. | ||
| 1 | c | Water |
| 1/2 | c | Margarine or butter |
| 1 | c | All-purpose flour |
| 4 | Eggs |
INSTRUCTIONS
Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. Mini Puffs Heat oven to 400ø. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 320
Total Fat: 36.1g
Cholesterol: 194.5mg
Sodium: 1519.9mg
Potassium: 526.7mg
Carbohydrates: 33.8g
Fiber: 3.3g
Sugar: 3g
Protein: 16.4g