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CHICKEN - FILLED PUFFS 
Mini Puffs
2 c. finely chopped cooked chicken or 3 (6 3/4 oz.) cans chicken, drained
1/3 c. mayonnaise or salad dressing
1 tbsp. finely chopped onion or 1/2 tsp. instant minced onion
2 tsp. lemon juice
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
2 stalks celery, finely chopped (about 1/2 c.)
Green onion brushes (optional)
Tomatoes roses (optional)

Prepare Mini Puffs. Mix remaining ingredients, except green onion brushes and tomato roses. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. Garnish with green onion brushes and tomato roses. 5 dozen appetizers, 45 calories each.

Do-ahead Tip: After cooling, Mini Puffs can be wrapped, labeled, and frozen no longer than 1 week. Chicken mixture can be covered and refrigerated no longer than 24 hours.

To make green onion brushes, cut green onion tops into 3 inch pieces; cut slits in 1 end with sharp knife. Refrigerate in iced water until ends curl, about 10 minutes.

To make tomato roses, cut thin slice from stem end of cherry tomato. Starting just above cut end, cut tomato in a continuous motion to form a spiral of peel. Carefully curl pearl spiral to resemble a rose.

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