Chicken salad puffs
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Chicken salad puffs
  Chicken    Salad  
Last updated 6/12/2012 1:13:58 AM. Recipe ID 42655. Report a problem with this recipe.
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      Title: Chicken salad puffs
 Categories: Bobbie - no, Breads - qu, Chicken, Luncheon
      Yield: 6 Servings
 
           ---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
 
  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 




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Recipe ID 42655 (Apr 03, 2005)

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