Onion Corn Puffs Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Water1 Cup (16 tbs)
 Shortening1⁄2 Cup (8 tbs)
 All purpose flour/Self rising flour1⁄4 Cup (4 tbs) (Pillsbury Best)
 Corn meal1⁄4 Cup (4 tbs)
 Onion soup mix1 Packet
 Eggs4
 Chicken salad filling1 Cup (16 tbs)
 Cubed cooked chicken3 Cup (48 tbs)
 Chopped celery1 Cup (16 tbs)
 Carrots1 Cup (16 tbs), shredded
 Mayonnaise1⁄2 Cup (8 tbs)
 Chopped pimiento1⁄4 Cup (4 tbs)
 Green pepper1⁄4 Cup (4 tbs), chopped
 Lemon juice2 Tablespoon
 Onion salt1⁄2 Teaspoon
 Paprika1⁄8 Teaspoon

Nutrition Facts

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

Directions

Combine water and shortening in saucepan.
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.
Cool.
Split and fill with chilled Chicken Salad Filling just before serving.
Chicken Salad Filling: Combine all ingredients.
Chill.
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