Ingredients
1 mini puffs
2 cup finely chopped cooked
1 chicken or 3 cans
1 (6 3/4 oz ea.) chicken,
1 drained
1/3 cup mayonnaise or salad
1 dressing
1 tbsp finely chopped onion or
1/2 tsp instant minced onion
2 tsp lemon juice
1 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
2 stalks celery, finely
1 chopped (about 1/2 c.)
MINIPUFFS
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
Directions
Prepare Mini Puffs. Mix remaining ingredients. 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. *Mini Puffs* Heat oven to 400ø. 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.
Servings: 4 servings
Chicken-Filled Puffs Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can trace the history of meal recipes way back into ancient history, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During the time of the Romans a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times used a good variety of herbs, including a few that will be familiar to modern cooks such as bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new herbs and spices prompted a surge in manuscripts on cooking, some of which are kept safe in academic collections. Over the next few hundred years, the rich and powerful families of the West competed to serve the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookery books are highly popular mostly as a result of more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Filled Puffs recipe.
