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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 5 |
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Directions: Melt butter in boiling water, add flour and salt all at once, stirring
vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from the heat, cool slightly. Add eggs, one at a time, beating after
each addition until smooth. Drop by heaping tablespoons 3 inches apart on
greased cookie sheet. Bake at 450 degrees for 15 minutes, then at 325
degrees for 25 minutes. Remove from oven, split. Turn off oven, return
puffs to the oven to dry, about 20 minutes. Cool on rack. Makes 5 cream
puffs.
In a saucepan, melt butter or margarine, blend in flour and add salt. Add
chicken broth and milk all at once, stirring constantly until sauce is
thick and bubbly. Add cheese, diced chicken, mushrooms, pimento, parsley,
green onion tops and green peas. Season to taste with Tabasco sauce and
black pepper. Add bell pepper just before serving. Serve with cream puffs.
This meal costs about 45› per serving.
| Ingredients:
1/4 Cup(s) Butter or margarine
1/3 Cup(s) Flour
1/2 Teaspoon(s) Salt
1 Cup(s) Chicken broth
1 Cup(s) Milk
4 Ounce(s) Cheese, shredded
2 Cup(s) Chicken, diced
1 Can(s) (3-oz) sliced mushrooms
1 Tablespoon(s) Green onion tops, chopped
1 Cup(s) Green peas
1 small Bell pepper, chopped
1/2 Cup(s) Boiling water
2 Eggs |
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