Olive Media Products VFP12 manual Recipes, Chicken Salad, Chicken Puffs

Use & Care (food processor)3 8/25/04 9:29 AM Page 9

RECIPES

Chicken Salad

2 1/2 to 3 cups of cooked chicken 5 strips of cooked bacon

1/2 cup of almonds

2 ribs of celery cut into inch pieces

1/2 cup of mayonnaise

1 tablespoon of parsley

2 green onions

1 teaspoon of lemon juice Dash of Worcestershire sauce Salt and pepper to taste

Combine chicken, bacon, celery, parsley, and green onions in work bowl. Using the knife blade allow chicken and other ingredients to chop and mix well. While continuing to run the food processor add remaining ingredients through the feed tube. Chill and stir again before serving.

May serve on crackers or over slices of ripe avocado and lettuce leaves.

Chicken Puffs

11/2 cups of cooked chicken cut into chunks 1/2 cup parsley sprigs

1-cup chicken broth

1/2 cup vegetable oil

1 tablespoon of Worcestershire sauce

1/2 teaspoon of salt

1/2 teaspoon of celery seed

1/2 teaspoon of dry mustard

1/2 teaspoon of onion powder

1-cup flour

4 eggs

Place chicken and parsley in work bowl with knife blade and pulse until finely chopped. Remove chicken mix and set aside. In a large saucepan over high heat, mix broth, oil, and Worcestershire sauce. Bring to a boil. Stir the seasonings into the flour. When broth reaches a boil, add flour all at once. Stir until the dough forms a ball. Place dough into the mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls onto baking sheet

Bake at 450 degrees for 12-15 minutes

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