Chicken Almond Puffs
Newsgroup: rec.food.cooking/Nancy Dooley

1 cup flour
1 cup chicken stock
2 tsp. seasoned salt
1/8 tsp. cayenne pepper
1 tsp. celery seed
1 tbsp. dried parsley flakes
1 tbsp. Worcestershire sauce
1/2 cup butter
4 eggs
1/2 cup cooked chicken, finely diced
2 tbsp. toasted almonds, chopped

Sift flour. In a saucepan over low heat, combine stock, salt, pepper, seed, flakes, Worcestershire sauce and butter, and bring to a boil. Add flour at once, stirring vigorously until mixture forms a ball (like cream puffs) and leaves the side of the pan (about 3 minutes). Remove from heat. Add eggs one at a time and beat thoroughly after each one. Continue beating until a thick dough forms. Stir in chicken and almonds. Drop by small teaspoonfuls onto greased baking sheet. Bake at 450 deg. F. for 10-15 minutes or until browned. Serve hot or freeze in an airtight container. To thaw and crisp, put puffs on baking sheet and heat at 250 for 10 to 15 minutes. These are good served with Chinese mustard or apricot preserves, warmed.