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.