Title: All-american chicken puff
 Categories: Poultry
      Yield: 5 Servings
 
-------------------------PUFF DOUGH------------------------------
    1/2 c  Boiling water
    1/4 c  Butter or margarine
    1/2 c  Flour
    1/8 ts Salt
      2    Eggs

-------------------CREAM CHICKEN FILLING------------------------
    1/4 c  Butter or margarine
    1/3 c  Flour
    1/2 ts Salt
      1 c  Chicken broth
      1 c  Milk
      4 oz Cheese; shredded
      2 c  Chicken; diced
      1 cn (3-oz) sliced mushrooms
      1 tb Green onion tops; chopped
      1 c  Green peas
      1 sm Bell pepper; chopped
           Parsley; chopped fine
           Black pepper
           Tabasco sauce
 
   Melt butter in boiling water; add flour and salt all at once,
  stirring vigorously. Cook and stir until mixture forms a ball that
  doesn't separate. Remove from the heat; cool slightly. Add eggs, one
  at a time, beating after each addition until smooth. Drop by heaping
  tablespoons 3 inches apart on greased cookie sheet. Bake at 450
  degrees for 15 minutes, then at 325 degrees for 25 minutes. Remove
  from oven; split. Turn off oven; return puffs to the oven to dry,
  about 20 minutes. Cool on rack. Makes 5 cream puffs.
  
   In a saucepan, melt butter or margarine; blend in flour and add
  salt. Add chicken broth and milk all at once; stirring constantly
  until sauce is thick and bubbly. Add cheese, diced chicken,
  mushrooms, pimento, parsley, green onion tops and green peas. Season
  to taste with Tabasco sauce and black pepper. Add bell pepper just
  before serving. Serve with cream puffs. This meal costs about 45› per
  serving.