Chicken salad puffs

6 servings

Ingredients

Quantity Ingredient
½ cup Water
¼ cup Butter or margarine
1 dash Salt
2 cups Cooked chicken -- diced
¾ cup Celery -- chopped
1 can Olives ripe -- 2-1/4 oz
Sliced/drai
⅓ cup Mayonnaise -- or salad
Dressing
½ cup All-purpose flour
2 eaches Eggs -- room temperature
1 tablespoon Lemon juice
1 teaspoon Onion -- grated
¼ teaspoon Worcestershire sauce
⅛ teaspoon Pepper
Salt to taste

Directions

CREAM PUFFS

FILLING

In a medium saucepan, bring water, butter and salt to a boil. Add flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from the 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 in.

apart. Bake at 400 deg. 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 the 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 Recipe By : Taste of Home

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