Chicken Nut Puffs Recipe

• 1 (5 to 6 ounce.) can boned chicken, minced fine
• 1/3 c. toasted almonds, minced
• 1 c. chicken broth
• 1/2 c. salad oil
• 2 teaspoon salt
• 1/8 teaspoon cayenne
• 1 teaspoon celery seed
• 1 tbsp. parsley flakes
• 2 teaspoon Worcestershire sauce
• 1 c. flour
• 4 Large eggs

1. Mix chicken and almonds; set aside.
2. Combine broth, oil, salt, cayenne, celery seed, parsley flakes and Worcestershire sauce in saucepan.
3. Bring to a boil, lower heat and add in flour all at once.
4. Beat rapidly till mix leaves sides of pan and forms a ball.
5. Remove from heat.
6. Add in Large eggs, one at a time, beating hard with spoon till mix is shiny.
7. Add in chicken mix and mix well.
8. Drop by spoonfuls onto a greased baking sheet.
9. Bake at 450 degrees for 10 to 15 min.
10. Serve warm.
11. Makes about 100 small puffs.
12. May be made ahead and refrigerated till ready to bake.

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

Taken from cookeatshare.com/recipes/chicken-nut-puffs-3907 (may not work)