Mini Cakes with Onion and Corn

Melt the butter or margarine in 1 cup of boiling water

Add the flour and baking soda, stirring well once

Cook over medium heat, stirring constantly, until the mixture pulls away from the sides of the pan and is smooth and compact, for about 2 minutes

Let cool for 1 minute

Add the eggs one at a time, beating well after each addition and until the batter is smooth

Add the onion soup (from the package) and corn kernels

In a greased skillet, make mini cakes with the batter, using a spoon to drop rounded portions of the batter onto the skillet

Bake in a hot oven (200°C) for 25-30 minutes, or until golden brown

Turn off the oven, cut each mini cake into two pieces with a sharp knife, and let cool on the baking sheet for 10 minutes, or until slightly dry

Fill with warm filling made as follows: melt the butter or margarine in a saucepan and add the chopped green pepper

Cook over low heat for 10 minutes, or until the mixture is smooth

Add the flour and stir in the milk and chicken broth

Continue cooking and stirring until thickened

Add the cooked chicken, red bell pepper, salt, and black pepper

Keep warm in a water bath until ready to fill the mini cakes

Make 60 mini cakes.