Chicken-filled Puffsbreads, poultry 1 mini puffs 2 cup finely chopped cooked 1 chicken or 3 cans 1 (6 3/4 oz ea.) chicken, 1 drained 1/3 cup mayonnaise or salad 1 dressing 1 tablespoon finely chopped onion or 1/2 teaspoon instant minced onion 2 teaspoon lemon juice 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 2 stalks celery, finely 1 chopped (about 1/2 c.) ----MINIPUFFS---- 1 cup water 1/2 cup margarine or butter 1 cup all-purpose flour 4 eggs 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. |
