Monday, February 2, 2009

Chicken Salad Cream Puffs

My mother-in-law found this yummy recipe on She used green onions and green grapes instead of what was called for and added a little sprinkling of cummin for extra flavor. I usually only post recipes that I cooked myself but these were so good that I had to save this recipe on here so I can make them later! I did plate them with the fruit and vegi's so I guess at least that credit is mine.

1/2 cup water
1/4 cup butter or margarine
Dash salt
1/2 cup all-purpose flour
2 eggs, room temperature
2 cups diced cooked chicken
3/4 cup chopped celery
1 (2.25 ounce) can sliced ripe olives, drained
1/3 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
salt to taste

In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

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.

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