2 cups finely chopped, cooked chicken breasts
¼ cup finely chopped celery
¼ cup sliced almonds
2 tablespoons finely chopped green onion
2 tablespoons finely chopped pimiento
2 tablespoons white wine
¼ teaspoon salt
¼ teaspoon lemon juice
Dash of freshly ground pepper
½ cup mayonnaise
Combine all ingredients, except mayonnaise in a medium bowl; toss lightly. Stir in mayonnaise; chill thoroughly.
Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side). This is also wonderful in a bowl served with crackers on the side.
You can dress this one up or down.
¼ cup butter
½ cup water
½ cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
½ cup (2 oz.) shredded Swiss cheese
Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts. Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs, stirring until well blended. Return to heat, and beat until smooth. Stir in cheese.
Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown. Remove puffs to wire racks, and cool completely.
Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad. Replace tops, and serve immediately.
Makes about 3 dozen.
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