Just A Note

Phyl Jordan November 08

This recipe sounds delightful but it is poorly written. The puff and filling ingredients are very confusing and I feel the beginner cook would never understand this recipe as it is written. I have taken the liberty to re-write it. Chicken Salad Puffs Puffs: 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 4 eggs Directions: • Add water and butter to a saucepan. Bring to a boil. Add flour and stir. Stir over low heat until mixture forms a ball, about 1 minute. Cool. • Add eggs, 1 at a time, beating well after each egg is added. Mixture should be smooth. • Drop by tablespoons onto an ungreased cookie sheet. Bake at 400°F. for about 15 minutes, until puffed and golden. Cool. • When ready to assemble, cut the tops off the puffs. Add filling and put top back on. Refrigerate until ready to use. Makes about 35 small puffs. Filling: 2 tablespoons sweet pickle relish 1/4 cup thinly sliced green onions 2 cups finely chopped cooked chicken 1/2 cup mayonnaise 1/4 cup chopped pecans 1/4 teaspoon onion salt 1/4 cup chopped celery salt and pepper to taste (Be careful; both onion and garlic salt are called for. More salt may not be required.) 1/4 teaspoon garlic salt 1 (8 ounce) can crushed pineapple, drained 1/4 teaspoon paprika Filling Directions: • In a bowl, combine the filling ingredients; mix well. Fill puffs and replace tops. Refrigerate until serving. Refrigerate leftovers.