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wigs

REC: Almond Chicken Puffs

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wigs@juno.com
1760 posts
Joined: Mar 10, 2006

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Posted to Thread #29853 at 11:57 am on Sep 13, 2017

Almond Chicken Puffs from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana

1 cup flour
1 cup chicken stock
2 teaspoons seasoned salt (This is WAY to much salt, IMHO--I cut it back to 1 tsp. seasoned salt.)
1/4 teaspoon cayenne pepper (Personal preference...I reduce to 1/8 tsp.)
1 teaspoon celery seed
1 Tablespoon dried parsley flakes (I use 3 Tablespoons freshly chopped Italian parsley.)
1 Tablespoon Worcestershire sauce
1/2 cup margarine (I use 1/2 cup unsalted butter.)
4 eggs
1/2 cup finely diced cooked chicken
2 Tablespoons almonds,chopped

1) Measure and sift flour.
2) In a saucepan over low heat, combine chicken stock, seasoned salt, cayenne pepper, celery seed, dried parsley flakes, Worcestershire sauce and margarine; bring to a boil.
3) Add flour all at once, stirring until mixture forms a ball and leaves the side of the pan, about 3 minutes.
4) Add eggs, one at a time,beating thoroughly with wooden spoon after each addition.
5) Continue beating until a thick dough is formed.
6) Preheat oven to 450 degrees F.
7) Stir chicken and almonds into dough.
8) Drop by small teaspoonfuls onto greased baking sheet.
9) Bake 10-15 minutes or until browned.
10) Serve hot.
NOTE: Puffs may be frozen in an airtight container after baking. To thaw and crisp, put frozen puffs on baking sheet and heat at 250 degrees F. for 10-15 minutes.


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