Mini Puffs (below)
2 cups finely chopped cooked chicken or 3 cans (6-1/2 ounces each) chicken, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion or 1/2 teaspoon instant minced onion
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, finely chopped (about 1/2 cup)
Green onion brushes* (optional)
Tomato roses** (optional)
Prepare Mini Puffs. Mix remaining ingredients except green onion brushes and tomato roses. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. Garnish with green onion brushes and tomato roses.
5 dozen appetizers.
Do-ahead Tip: After cooling, Mini Puffs can be wrapped, labeled and frozen no longer than 1 week. Chicken mixture can be covered and refrigerated no longer than 24 hours.
*To make green onion brushes, cut green onion tops into 3-inch pieces; cut slits in 1 end with sharp knife. Refrigerate in iced water until ends curL about 10 minutes.
* * To make tomato roses, cut thin slice from stem end of cherry tomato. Starting just above cut end, cut tomato in a continuous motion to form a spiral of peel. Carefully curl peel spiral to resemble a rose.
Mini Puffs
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
Heat oven to 400 ~ Heat water and margarine to rolling boil in 3 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball. about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
No comments:
Post a Comment