Miniature Chicken Puffs
|Boiling water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Finely chopped cooked chicken/Finely chopped cooked turkey||2 Cup (32 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Finely chopped pimiento||2 Tablespoon|
|Dry white wine||2 Tablespoon|
In saucepan melt butter or margarine in the boiling water.
Add flour and dash salt; stir vigorously.
Cook over medium-low heat, stirring constantly and vigorously, till mixture forms a ball that does not separate.
Remove from heat and cool for 2 to 3 minutes.
Add egg and beat vigorously till smooth; stir in Swiss cheese.
Drop level teaspoonfuls of dough onto greased baking sheet.
Bake at 400° about 20 minutes.
Remove puffs from oven; cool and split.
Combine remaining ingredients.
Fill each puff with about 2 teaspoons chicken mixture.