Mix
1-1/2 cups finely chopped cooked chicken
1/3 cup chopped almonds
Bring to boil
1 cup chicken broth
½ cup veggie oil
2 tsp Worcestershire
1 TBL dried parsley flakes
1 tsp seasoned salt
½ - 1 tsp celery seed
1/8 – ¼ tsp cayenne pepper
Add all at once
1 cup flour; stir until smooth ball forms
Remove from heat let stand 5 minutes then add
4 eggs one at a time, beating well after each addition until smooth
Mix in chicken/almond mix
Drop by spoonful onto greased baking sheet and bake @ 450 for 12-14 minutes. About 6 dozen.
To make a little larger puff, use medium cookie scoop and cook for 17 minutes. Makes 3 dozen
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