Onion Corn Puffs With Chicken Salad Filling |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe can either be for a luncheon entree or a party appetizer, depending on the size of the puff. Ingredients:
--puffs |
1 cup water |
1/2 cup shortening |
3/4 cup self-rising flour |
1/4 cup cornmeal |
1 pkg. onion soup mix |
4 eggs |
--chicken salad filling |
3 cups cooked chicken, cut into small cubes |
1 cup chopped celery |
1 cup grated carrot |
1/2 cup mayonnaise |
1/4 cup dijonnaise |
2 tbsp. chopped pimento |
1/4 cup chopped green pepper |
2 tbsp. lemon juice |
1/2 tsp. onion salt |
1/8 tsp. paprika |
Directions:
1. Preheat oven to 375*
2. To make Puffs, in a medium saucepan, combine water and shortening. Add flour, corn meal, and onion soup mix all at once. Cook and stir with a wire whisk, over medium heat until mixture leaves sides of pan. Remove from heat. Add eggs, one at a time, beating with the whisk, vigorously after each. Drop rounded Tablespoonfuls onto greased cookie sheet. Bake in preheated oven until deep golden brown. Remove from sheet immediately. Cool. Split and fill with chilled Chicken Salad Filling just before serving.
3. -
4. To make Chicken Salad Filling, In a large bowl, combine all ingredients. Chill.
5. -TIP: For appetizers, drop dough by teaspoonfuls onto greased cookie sheet. Bake at 375 for 25-30 minutes. Cool. Split and fill just before serving. Makes 4 dozen.
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