Sunday, July 13, 2008

Chicken Nut Puffs

Once again I call up Betty in need of some savoury treat for a
teenager's study night as well as
a work going away party.
As usual, she has some recipes up her sleeve.

  • Ingredients

    1 1/2 cups finely chopped cooked chicken
    1/3 cup chopped almonds, toasted
    1 cup chicken broth
    1/2 cup veg oil
    2 tsp Worcestershire sauce
    1 tbsp dried parsley flakes (it's summer..I'd use fresh!)
    1 tsp seasoned salt
    1/2 to 1 tsp celery seed
    1/8 tsp cayenne pepper
    1 cup flour
    4 eggs
    Combine chicken and almonds, set aside.
    In large saucepan combine the next 7 ingredients and bring to boil.
Add flour all at once, stir until smooth ball forms. Remove from heat and let stand 5 min.
Add eggs, one at a time, beating well after each.
Beat until smooth, stir in chicken and almonds.

Drop by heaping teaspoonfuls onto greased baking sheets. (I just happen to have a mini muffin tin so I used that. However, as it holds more bake for 20 minutes instead of below.)
Bake at 450 for 12 to 14 min or until golden brown.

Serve warm.
Yields about 6 doz (2 doz if you use muffin tin)

7 comments:

  1. Oh these look yummy! So many great recipes!

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  2. Hi Trish, this looks like a savory version of cream puffs to me! Probably a great little appetizer the way you made them so small. I like that idea.

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  3. Betty, these look wonderful .. I'll be putting these in my tiny muffin tins for my next party.
    Trish, you did a great job of making them and posting them. . .thanks.

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  4. So many tasty recipes to try...we're all going to be entertaining a whole lot! They look like a wonderful appetizer.

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  5. Had friends round for apro at the weekend and made these to serve with the drinks , great success
    Toulousenessie

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  6. Just a question about your use of Worcestershire sauce.
    I have looked far and wide and despite everything, I can't come to a concensus of opinion that says that the malt vinegar in Worcestershire sauce is ever gluten free. i have read the stuff from Lea and Perrins and they claim there is no gluten, but then I read a bunch of other items that say that since malt vinegar is brewed and not distilled,it contains gluten. The experts say that the amount may be miniscule, but not nonexistant.
    Take it for what it is worth!

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  7. I can not wait to make these! I have never heard of these before. Thanks for sharing this recipe.

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