Stuffed Cream Puffs

This is one of my favorite recipes - I make it all the time for luncheons:

Chicken Almond Cream Puffs

1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese

Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.

Stuffing

2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture

Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.

Borscht

Russian Beet Soup

Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream

Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.

Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).