"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Salad Puffs Recipe

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This recipe for Chicken Salad Puffs, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dessie Caro Garland, Texas
Added: Tuesday, July 18, 2006


Cream Puffs:
1/2 c water
1/4 c butter of margarine
dash of salt
1/2 c all purpose flour
2 eggs, room temperature
2 c diced cooked chicken
3/4 c chopped celery
1 c sliced ripe olives, drained
1 tbsp lemon juice
1/3 c mayonnaise or salad dressing
1 t grated onion
1/4 t Worcestershire sauce
salt to taste

In a medium saucepan, bring water, butter and salt to a boil. Add flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from heat; add eggs, one at a time, beating well after each addition. Continue to beat until dough is well blended and looses it's shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making 6 mounds, 3 inches apart. Bake at 400 for 30 to 35 minutes or until golden brown and dry and firm to touch. Cool on a wire rack. When cool, cut in half and gently remove any moist dough; set aside. For filling; combine the chicken, celery and olives in a large bowl. In a small bowl combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Number Of Servings:
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