It seems we barely get cleaned up from one reception, and it’s time to prepare for another. We have many events happening on a regular basis and they almost always are accompanied by the serving of food or refreshments of one kind or another. At a recent reception we revised an old favorite that met with a great response. We served this hot chicken salad in little cream puffs and they disappeared so quickly we couldn’t keep the trays filled.
Hot Chicken Salad Puffs
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease 9 x 13 inch baking dish.
- In a large bowl mix the chicken, celery, mayonnaise, lemon juice, onion salt, spices, onion and almonds.
- Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
- Bake in the preheated oven for 30 minutes, until lightly browned.
- Fill cream puffs, arrange on platter and serve.
- Preheat oven to 400 degrees Fahrenheit.
- Lightly grease (or line with parchment paper) two baking sheets.
- Combine the water, butter and salt in a medium-sized saucepan, heat until the butter has melted and bring to a rolling boil.
- Add the flour all at once, stirring vigorously until the mixture smooths out and follows the spoon around the pan; this should take less than 30 seconds.
- Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
- It will still feel hot. Transfer the dough to a mixer.
- Beat in the eggs one at a time; the mixture will look curdled, but when you add the last egg it should become smooth.
- Beat for 1 minute after adding the last egg. You will have a stiff, smooth batter.
- Drop the dough by Tablespoonful’s onto the prepared sheets.
- Leave about 2″ between them.
- Bake for about 20 minutes, till they have puffed, they are medium golden brown and they look dry.
- Remove baked puffs from the oven and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy.
- Return the puffs to the oven for 5 minutes, then remove from oven and transfer to a rack to cool.
- Slit each puff in half around the circumference and fill with a heaping Tablespoonful of chicken salad.
- Replace the top.
When it is a Sister’s big birthday at the Convent we try to make it as special as we can. Last week for her 60th birthday the Sister celebrating it chose for a theme “Spring on Cape Cod.”
Decorations included a variety of spring flowers and plants, forsythia and pussy willow and beautiful sea shells.
The menu was “Fish and Chips” served in divided little baskets. The atmosphere was purposefully casual with lots of fun and merry making. The food owed its success to this simple yet “Special Beer Batter” used for frying.
Special Beer Batter
- Pour beer into flour ’til thin.
- Add 1 beaten egg, Worcestershire sauce and mustard.
- Dip fish or chicken in the batter and then roll in potato chip crumbs
- Fry at 300 degrees Fahrenheit for 3-4 minutes.