{color:#FFA500;font-size:9px}Foto by Stephen Smith

Slow Burn Sliders
Carmen Bradford – Broken Arrow, OK

Choc Puffs:
½ c. Choc 1919
½ c. Shawnee Mills flour
¼ c. Hiland Butter
2 eggs
Chicken Salad:
1 6oz-8oz Chef’s Requested Santa Fe Brand chicken breast-grilled
½ c. ready to eat sun dried tomatoes, diced
½ c. unsalted or lightly salted cashews, coarsely chopped
½ c. diced red onion (if onion is strong reduce to 1/3 c.)
1 stalk celery, diced
½ c. Garden Club Mayonnaise (where available)
1 t. Daddy Hinkle’s Spicy Pepper seasoning and rub
½ t. paprika
Roma tomato slices

Choc Puffs:
Preheat oven to 400 degrees. In a saucepan, melt butter, add Choc 1919 and bring to a boil.
Remove from heat, add flour and stir until it pulls from the side of the pan and into a ball.
Allow to cool 5 minutes. Add one egg, mix thoroughly then add second egg and mix thoroughly.
Drop by spoonfuls onto parchment lined cookie sheet. Bake for 30-35 minutes until golden brown.
As soon as possible, move to wire cooling rack and cut in half (like a hamburger bun) while still warm.
Place back together and allow to cool.

Chicken Salad:
Dice chicken, put in large bowl. Toss in diced celery, tomatoes, onions and cashews.
In a small bowl mix mayonnaise, Daddy Hinkles and paprika.
Add mayo mixture to chicken mixture.