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Onion Corn Puffs Recipe
|Water||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour/Self rising flour||1⁄4 Cup (4 tbs) (Pillsbury Best)|
|Corn meal||1⁄4 Cup (4 tbs)|
|Onion soup mix||1 Packet|
|Chicken salad filling||1 Cup (16 tbs)|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs), shredded|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Lemon juice||2 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3194 Calories from Fat 2066
% Daily Value*
Total Fat 231 g355.8%
Saturated Fat 45.2 g226%
Trans Fat 13.5 g
Cholesterol 1346.4 mg
Sodium 5510.2 mg229.6%
Total Carbohydrates 111 g37%
Dietary Fiber 15.9 g63.4%
Sugars 18.7 g
Protein 166 g332.1%
Vitamin A 518.9% Vitamin C 232.6%
Calcium 37.8% Iron 78.9%
*Based on a 2000 Calorie diet
Bring to boil.
Add flour, corn meal and onion soup mix all at once.
Cook and stir over medium heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating vigorously after each.
Drop rounded tablespoonfuls onto greased cookie sheet.
Bake at 375° for 40 to 45 minutes until deep golden brown.
Remove from sheet immediately.
Split and fill with chilled Chicken Salad Filling just before serving.
Chicken Salad Filling: Combine all ingredients.