Recipe: Cocktail Cream Puffs with Nutted Chicken Filling

COCKTAIL CREAM PUFFS WITH NUTTED CHICKEN FILLING

1/2 cup butter or margarine
1 cup boiling water
1 cup sifted flour
1/4 teaspoon salt
4 eggs
Nutted Chicken Filling (recipe follows)

Heat oven to 425 degrees F.

Combine butter and boiling water in saucepan; keep over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mixture forms a ball and leaves sides of pan. This will take about two minutes.

Remove from heat. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and satiny. Drop level teaspoonful of mixture onto greased baking sheet.

Bake twenty to twenty-two minutes. Cool on racks.

Cut slice off top of puffs. Fill with Nutted Chicken Filling. Serve warm.

NUTTED CHICKEN FILLING
Makes 2 cups (enough to fill about 3 1/2 dozen puffs)

2 tablespoons butter or margarine
1 cup finely chopped pecans
1 1/3 cups finely minced chicken
1/4 cup mayonnaise
1 (3 ounce) package cream cheese, softened
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon rind

Melt butter in skillet, add pecans and cook over low heat until lightly browned. Cool, then combine with remaining ingredients for the filling.

Makes about 6 dozen
From: Mrs. Potter Yeend
Source: Recipe Jubilee by The Junior League of Mobile