Chicken Nut Puffs
|Chopped cooked chicken/Canned chopped chicken||1 1⁄2 Cup (24 tbs)|
|Chopped toasted almonds||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth/Fresh chicken broth||1 Cup (16 tbs)|
|Salad oil/Chicken fat||1⁄2 Cup (8 tbs)|
|Seasoned salt||2 Teaspoon|
|Celery seed||1 Teaspoon|
|Parsley flakes||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Flour||1 Cup (16 tbs)|
Combine chicken with almonds.
Blend chicken broth, oil or fat, seasoned salt, cayenne, celery seed, parsley flakes and Worcestershire sauce; bring to a boil.
Add flour; cook over low heat, beating rapidly, until mixture leaves sides of pan and forms a smooth compact ball.
Remove from heat; add an egg at a time.
After each addition, beat with a spoon until mixture is shiny.
Stir in chicken mixture.
Drop 1/2 teaspoonful of mixture at a time onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.