Chicken Nut Puffs

1 1/2 C Finely chopped cooked chicken
1/3 C Chopped almonds, toasted
1 C Chicken broth
1/2 C Vegetable oil
2 tsp Worcestershire sauce
1 tbsp Dried parsley flakes
1 tsp Seasoned salt
1/2 to 1 tsp Celery seed

1/8 tsp Cayenne pepper
1 C All-purpose flour
4 Eggs

1. Combine the chicken and almonds; set aside.
2. In a large saucepan, combine the next 7 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.
3. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
4. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

Yield: about 6 dozen

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