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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Of the 15 to 20 items I set out when hosting holiday parties, these savory puffs are the first to get snapped up. People enjoy the zippy flavor. They're a nice finger food to eat since they're not sticky or drippy. Ingredients:
1-1/2 cups finely chopped cooked chicken |
1/3 cup chopped almonds, toasted |
1 cup chicken broth |
1/2 cup canola oil |
2 teaspoons worcestershire sauce |
1 tablespoon dried parsley flakes |
1 teaspoon seasoned salt |
1/2 to 1 teaspoon celery seed |
1/8 teaspoon cayenne pepper |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
Directions:
1. Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
2. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
3. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. Yield: about 6 dozen.
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