| CHICKEN SALAD PUFFS |
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Makes 3 dozen1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 cup boiling water 1/2 teaspoon salt 1 cup all-purpose flour 4 eggs Chicken Salad Filling: 1 cup finely chopped cooked chicken 1 cup finely chopped celery 2 tablespoons finely chopped pickle 2 tablespoons finely chopped pimiento 2 tablespoons mayonnaise Preheat oven to 450ºF. Put Crisco, water, and salt into a saucepan and bring to a rolling boil. Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat. Add eggs, one at a time, beating until mixture is thick and smooth. Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets. Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 10 minutes. Cool. For Chicken Salad Filling, combine all ingredients. Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops. |
