50+ Friends Club Cookbook -- Appetizers and Snacks -- Chicken Nut Puffs

Return to
Cookbook Index | Chapter Index

Chicken Nut Puffs

From the Kitchen of: Boomer
Source: Taste of Home Annual Recipes-2000

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

Combine the chicken and almonds; set aside.
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.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
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