Chicken 'n Walnut Puff

Name: Chicken 'n Walnut Puff
Ingredients: 1 cup water; 1 cup all-purpose flour; 3 cups shredded Chinese cabbage; 3/4 cup broken walnuts; 1/4 cup thinly sliced green onion; 2 Tbs vinegar; 2 small cloves garlic, minced; 1/2 cup butter or margarine; 4 eggs; 2 cups finely chopped cooked chicken; 1/3 cup shredded carrot; 2/3 cup mayonnaise or salad dressing; 1/2 cup dairy sour cream; 1/2 tsp dried crushed tarragon; 3 oz. (about 1 cup) frozen pea pods, thawed (optional)

Ingredients

1 cup water
1 cup all-purpose flour
3 cups shredded Chinese cabbage
3/4 cup broken walnuts
1/4 cup thinly sliced green onion
2 Tbs vinegar
2 small cloves garlic, minced
1/2 cup butter or margarine
4 eggs
2 cups finely chopped cooked chicken
1/3 cup shredded carrot
2/3 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/2 tsp dried crushed tarragon
3 oz. (about 1 cup) frozen pea pods, thawed (optional)

Instructions

Puff shell: In a medium saucepan bring water to boil. Reduce heat. Add butter or margarine and stir until melted. Add flour and 1/4 teaspoon salt all at once, stirring vigorously. Cook and stir until the mixture forms a ball that doesn't separate. Remove from heat and cool about 5 minutes. Add eggs one at a time, beating after each addition until smooth. Spread batter over the bottom and up the sides of a greased 10-inch pie plate or quiche dish. Bake in a 400 degree oven for 25 to 30 minutes or until golden brown and puffy. Leave the puff shell in the pie plate and cool on a wire rack.

Filling: Meanwhile, for salad mixture combine in a large mixing bowl Chinese cabbage, chicken, walnuts, carrot and onion. For dressing, combine in a small mixing bowl mayonnaise or salad dressing, sour cream, vinegar, tarragon, garlic and 1/8 teaspoon salt. Stir until well blended. Pour over salad mixture. Toss lightly to coat. If desired, cover and chill for 30 minutes. To serve, spoon salad mixture into the puff shell. If desired, garnish with pea pods. Cut into 6 wedges.