Cranberry Chicken Puffs Prep Time: 15 minutes Servings: 12 Serving Size: 3 each Ingredients - 2 cups cooked chicken, minced - 1/3 cup mayonnaise - 1/4 cup cranraisins - salt and pepper, to taste - onion powder, to taste - Cream Puff Pastry - 2 cups water - 2 sticks butter - 2 cups flour - 8 eggs     Creamy chicken mixed with cranraisins and spread onto cream puffs as an elegant appetizer.   Directions Creamy Chicken Spread: Combine all ingredients, except those for the pastry, until well blended. Chill. Spread onto puff pastry just before serving.	1

	Cream Puff Pastry: Preheat oven to 400º F. Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth. To make a small bite-sized sandwich, use a smaller kitchen spoon like a typical table spoon for eating, to drop dough onto ungreased pan, placing dough 3-inches apart. (If a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan. Making a larger puff will decrease the number of servings.) Bake 40 to 45 minutes until lightly browned. As the crust browns, the inside opens up. (Underbaking results in a sticky inner dough and a less open texture.) Remove from oven, set aside to cool.	2