Title: Chicken Salad Puffs
Categories: Bread Chicken Lunch
Yield: 6 Servings

		Cream puffs:
1/2	c	Water
1/4	c	Butter or margarine
1	ds	Salt
1/2	c	All-purpose flour
2		Eggs; at room temp.
		Filling:
2	c	Diced cooked chicken
3/4	c	Chopped celery
2 1/4	oz	Can sliced ripe olives; drained
1/3	c	Mayonnaise or salad dressing, or light varieties
1	tb	Lemon juice
1	ts	Grated onion
1/4	ts	Worcestershire sauce
1/8	ts	Pepper
		Salt; to taste

In a medium saucepan, bring water, butter and salt to boil. Ad 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 loses its shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 inches apart. Bake at 400 F. for 30-35 minutes or until golden brown and dry and firm to the touch. Cool on a wire rack. When completely cool, cut in half and gently remove any moist dough; set aside. For filling, combine chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving. Yield: 6 servings. Submitted by Marlys Benning, Wellsburg, Iowa MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, Aug/Sept, '94, p. 36

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