Curried Chicken Puffs
|Water||1⁄2 Cup (8 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs), toasted|
|Green onion slices||2 Tablespoon|
Bring water and margarine to boil.
Add flour and salt; stir vigorously over low heat until mixture forms ball.
Remove from heat; add eggs, one at a time, beating until smooth after each addition.
Place level measuring .tablespoonfuls of batter on ungreased cookie sheet.
Bake at 400°, 25 minutes.
Combine cream cheese, milk, salt, curry powder and pepper, mixing until well blended.
Add chicken, almonds and onions; mix lightly.
Cut tops from cream puffs; fill with chicken mixture.
Place puffs on cookie sheet.
Bake at 375°, 5 minutes or until warm.