Chicken Pumpkin Chili
INGREDIENTS:
1/2 c Canned chicken broth
1/4 ts Almond extract
1 cn Devil chicken spread
3 tb Diced toasted almond
-optional
2 Eggs
1/8 ts Salt
1/2 c Sifted flour
1/4 c Butter
1/2 c Canned chicken broth
1/4 ts Almond extract
1 cn Devil chicken spread
3 tb Diced toasted almond
-optional
2 Eggs
1/8 ts Salt
1/2 c Sifted flour
1/4 c Butter
Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one.
Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.
Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.