CHICKEN COCKTAIL PUFFS
Makes 36 puffs
The cocktail puff is great when stuffed with chicken. I sometimes keep these puffs, unfilled, in the freezer to have available when I need something on short notice. You don’t need to thaw them before stuffing.
1/4 cup water
3 tablespoons butter or margarine
1/8 teaspoon salt
1/4 cup flour
1 egg, unbeaten
1/4 cup grated Swiss cheese
Preheat oven to 350oF. In a saucepan over medium heat, heat butter in water until melted. Add salt and flour all at once and stir vigorously until ball forms in center of pan. Remove from heat and let stand 5 minutes. Add egg and beat until smooth, add cheese. Mixture should be very stiff. Drop by teaspoonful on baking sheet and bake for about 40 minutes or until surface is free from beads of moisture. Turn off oven and prop door open slightly by putting a pot holder in the crack. Allow puffs to cool in oven. Slice crosswise for stuffing.
2 cups cooked chicken, minced
1/4 cup minced celery
3 tablespoons minced canned pimento
2 tablespoons fresh lemon juice
1 tablespoon finely chopped onion
1 tablespoon minced fresh tarragon or basil
1/4 cup mayonnaise or salad dressing
1/2 teaspoon salt or to taste
1/8 teaspoon ground pepper
In a mixing bowl combine chicken, celery, pimento, lemon juice, onion and tarragon lightly with mayonnaise. Season with salt and pepper. Fill each puff with about 2 teaspoons of filling.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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