Chicken Nut Bites

• 1 c. chicken broth
• 1/2 c. margarine
• 1 c. flour
• 1 Tbsp. snipped parsley
• 2 tsp. seasoned salt
• 2 tsp. Worcestershire sauce
• 3/4 tsp. celery seed
• 1/2 tsp. paprika
• 1/8 tsp. cayenne
• 4 eggs
• 1 (5 oz.) can boned chicken, drained and chopped
• 1/4 c. toasted almonds, chopped

1. In saucepan, combine chicken broth and margarine; bring to boiling.
2. Stir in flour, parsley, seasoned salt, celery seed, Worcestershire sauce, paprika and cayenne.
3. Cook, beating rapidly until mixture leaves sides of pan and forms a smooth, compact ball.
4. Remove from heat.
5. Add eggs, one at a time, beating well after each addition until mixture is shiny.
6. Stir in chicken and almonds.
7. Drop by rounded teaspoonful onto ungreased baking sheet. Bake in a 400u0b0 oven for 15 to 18 minutes or until browned.
8. Serve hot.
9. Makes 75 puffs.

chicken broth, margarine, flour, parsley, salt, worcestershire sauce, celery seed, paprika, cayenne, eggs, boned chicken, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528268 (may not work)