1 c. water
1/2 c. shortening
3/4 c. all-purpose flour or self-rising flour
1/4 c. cornmeal
1 packet onion soup mix
4 eggs

Combine water and shortening in saucepan. Bring to boil. Add flour, cornmeal and onion soup mix all at once. Cook and stir over medium heat until mixture leaves sides of the pan. Remove from heat. Add eggs, one at a time, beating vigorously after each. Drop by rounded tablespoons onto greased cookie sheet. Bake at 375 degrees for 40 to 45 minutes until deep golden brown. Remove from sheet immediately. Cool. Split and fill with chilled chicken salad filling just before serving.

CHICKEN SALAD FILLING:

3 c. cubed cooked chicken
1 c. chopped celery
1 c. shredded carrots
1/2 c. mayonnaise
1/4 c. chopped pimento
1/4 c. chopped green pepper
2 tbsp. lemon juice
1/2 tsp. onion salt
1/8 tsp. paprika