Chicken Salad Puffs
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Cooked diced chicken||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Olive||3⁄4 Cup (12 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Combine water and butter; heat to boiling.
Add flour; stir over direct heat until mixture forms a ball that follows spoon around the pan.
Remove from heat; add an egg at a time.
Beat vigorously until well blended after each addition.
Drop in four mounds onto ungreased baking sheet.
Bake in preheated 400 degree oven for 45 to 50 minutes.
Cool on wire rack.
Combine chicken, celery and olives.
Blend in all remaining ingredients; mix lightly with chicken mixture.
Split puffs; fill with chicken mixture.
NOTE: Flour mixture may be baked in tiny amounts for canapes.
Serving size: Complete recipe
Calories 2092 Calories from Fat 1323
% Daily Value*
Total Fat 149 g230%
Saturated Fat 43.9 g219.6%
Trans Fat 0 g
Cholesterol 932.2 mg310.7%
Sodium 3454.5 mg143.9%
Total Carbohydrates 60 g20.1%
Dietary Fiber 8.4 g33.5%
Sugars 4.6 g
Protein 125 g249.2%
Vitamin A 64.4% Vitamin C 37.2%
Calcium 25.8% Iron 56.6%
*Based on a 2000 Calorie diet