Chicken Nut Puffs

• 1 (5 oz.) can boned chicken, finely chopped
• 1/3 c. chopped almonds
• 1 c. canned chicken broth
• 1/8 tsp. cayenne pepper
• 1/2 c. salad oil
• 3/4 tsp. celery seed
• 1 Tbsp. parsley flakes
• 2 Tbsp. Worcestershire sauce
• 1 c. flour
• 4 eggs

1. Mix chicken and almonds and set aside.
2. Combine remaining ingredients in saucepan and bring to a boil.
3. Add 1 cup sifted flour all at once to broth mixture and cook over low heat until mixture leaves side of pan.
4. Remove from heat.
5. Add eggs, one at a time, beating hard with a spoon after each addition until mixture is shiny.
6. Stir in chicken mixture.
7. Drop by teaspoon on greased baking sheets.
8. Bake at 450u0b0 for 10 minutes until browned.
9. Serve hot or freeze.
10. To serve after freezing, thaw and heat at 250u0b0 for 15 minutes.
11. Serve with Tangy Sweet Sauce.

boned chicken, almonds, chicken broth, cayenne pepper, salad oil, celery seed, parsley flakes, worcestershire sauce, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217606 (may not work)