"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Salad Puffs Recipe

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This recipe for Chicken Salad Puffs, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sue Chappell


1 c. water
1/2 c. butter
1/2 tsp. salt
1 c. all purpose flour
4 eggs
For Filling:
2 c. cooked and finely chopped chicken
8 oz. crushed pineapple, drained
1/2 c. mayonnaise
1/4 c. chopped celery
1/4 c. thinly sliced green onions
1/4 c. chopped pecans
2 Tbsp. sweet pickle relish
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. paprika
Salt and pepper to taste

In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. Bake at 400 for 15 - 20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
Split puffs and set tops aside; remove soft dough from inside.
In a bowl, combine filling ingredients; mix well. Fill puffs and replace tops. Refrigerate until serving.




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