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Chicken Nut Puffs

1-1/2 Cups Finely Chopped Cooked Chicken
1/3 Cup Chopped Almonds, toasted
1 Cup Watkins Chicken Broth (prepared)
1/2 Cup Watkins Original Grapeseed Oil
2 teas. Worcestershire Sauce
1 Tbsp. Watkins Parsley Flakes
1 teas. Watkins Seasoning Salt
1/2 to 1 teas. Watkins Celery Seed
1/8 teas. Watkins Cayenne Pepper
1 Cup Flour
4 Eggs

Combine the chicken and almonds set aside. In a large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until smooth ball forms. Remove from heat; let stand for 5 minutes. 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. Bake at 450 degrees for 12 to 14 minutes or until golden brown. Serve Warm. Yield: about 6 dozen

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