Onion Corn Puffs Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| 1/4 cup Pillsbury's Best All Purpose or Self-Rising Flour | ||
| Corn meal | 1/4 Cup (16 tbs) | |
| Onion soup mix package | 1 | |
| Eggs | 4 standard | |
| Chicken Salad Filling | ||
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 2 Tablespoon | |
| 1/2 teaspoon onion salt | ||
| Paprika | 1/8 Teaspoon | |
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.
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.
Chef
