Once again I call up Betty in need of some savoury treat for ateenager's study night as well as
a work going away party.
As usual, she has some recipes up her sleeve.
- Ingredients
1 1/2 cups finely chopped cooked chicken
1/3 cup chopped almonds, toasted
1 cup chicken broth
1/2 cup veg oil
2 tsp Worcestershire sauce
1 tbsp dried parsley flakes (it's summer..I'd use fresh!)
1 tsp seasoned salt
1/2 to 1 tsp celery seed
1/8 tsp cayenne pepper
1 cup flour
4 eggs
Combine chicken and almonds, set aside.
In large saucepan combine the next 7 ingredients and bring to boil.
Add flour all at once, stir until smooth ball forms. Remove from heat and let stand 5 min.
Add eggs, one at a time, beating well after each.
Beat until smooth, stir in chicken and almonds.
Drop by heaping teaspoonfuls onto greased baking sheets. (I just happen to have a mini muffin tin so I used that. However, as it holds more bake for 20 minutes instead of below.)
Bake at 450 for 12 to 14 min or until golden brown.
Serve warm.
Yields about 6 doz (2 doz if you use muffin tin)