- Recipes Home
- Interest Groups
Chicken & Celery Vol-au-vent Recipe
|Milk||1 Cup (16 tbs)|
|Onion salt||1 Teaspoon|
|Sifted flour||1 Cup (16 tbs)|
|Sliced swiss cheese||6 Ounce, diced (1 Package)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Canned deviled ham||4 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 3566 Calories from Fat 2149
% Daily Value*
Total Fat 242 g372%
Saturated Fat 87.9 g439.6%
Trans Fat 0 g
Cholesterol 1659.7 mg
Sodium 4546.2 mg189.4%
Total Carbohydrates 127 g42.4%
Dietary Fiber 5.5 g21.8%
Sugars 21.3 g
Protein 216 g431.7%
Vitamin A 98.2% Vitamin C 47.6%
Calcium 184.8% Iron 80%
*Based on a 2000 Calorie diet
2. Beat in eggs, 1 at a time, until batter is shiny-smooth.
3. Set aside 14 cup of the diced cheese; stir remainder into mixture in saucepan. Drop batter by heaping tablespoonfuls onto a large cooky sheet to form a rectangle about 12x5. (Batter will spread during baking to make a long loaf.) Sprinkle with the 1/4 cup cheese.
4. Bake in moderate oven (375°) 45 minutes, or until puffed and golden.
5. While puff bakes, combine chicken and celery in a large bowl. Blend mayonnaise or salad dressing, deviled ham, lemon juice and remaining 1/2 teaspoon onion salt in a small bowl; fold into chicken mixture.
6. Cut a thin slice from top of puff; scoop out any bits of soft dough from bottom with a teaspoon. Spoon chicken mixture into bottom ; set top back in place.
7. Bake 10 minutes longer, or until filling heats through. Carefully slide onto a large serving platter; cut crosswise into 4 thick slices.