Cookie
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1 cup water
1/2 cup butter or margarine
1 cup Gold Medal flour
4 eggs
3 cans (4 1/2 oz each) deviled ham
1 tbsp. horseradish
3/4 tsp. pepper
3/4 tsp. onion salt
1/3 cup sour cream
Heat oven to 400F. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.
Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; coll away from draft.
Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful ham mixture.
6 dozen appetizers
1/2 cup butter or margarine
1 cup Gold Medal flour
4 eggs
3 cans (4 1/2 oz each) deviled ham
1 tbsp. horseradish
3/4 tsp. pepper
3/4 tsp. onion salt
1/3 cup sour cream
Heat oven to 400F. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.
Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; coll away from draft.
Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful ham mixture.
6 dozen appetizers
