3 tablespoons minced canned pimento
2 tablespoons fresh lemon juice
1 tablespoon finely chopped onion
1 tablespoon minced fresh tarragon or basil
1/4 cup mayonnaise or salad dressing
1/2 teaspoon salt or to taste
1/8 teaspoon ground pepper
In a mixing bowl combine chicken, celery, pimento, lemon
juice, onion and tarragon lightly with mayonnaise. Season
with salt and pepper. Fill each puff with about 2
teaspoons of filling.
CHICKEN FRANK CARAWAY & KRAUT ROLL-UPSMakes about 64
You can reheat the "Roll-Ups" by toasting briefly under the
broiler after slicing.
2 tubes (10-ounces each) refrigerated white dinner loaf
2 tablespoons German-style mustard
1 can (7-ounces) sauerkraut, drained
1 egg, beaten, for glaze
8 chicken franks
4 tablespoons caraway seeds
Preheat oven to 350F. Meanwhile, gently unroll loaf into
a 12-inch square, pinching slashed portions together to
seal. With sharp knife, cut dough into quarters. Spread
each piece of dough with mustard and a thin layer of
sauerkraut to within 1/2 inch of edge. Brush edge lightly
with egg. Place a frank on left side of 1 piece of dough
and roll up tightly. Place roll, seam side down, on a
greased baking sheet. Repeat with remaining franks and
dough. Brush rolls with egg and sprinkle with caraway
seeds.