1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
CORN BEEF FILLING:
1 12-oz can corned beef
2 tablespoons dried french onion soup mix
1 1/4 cups sour cream
DEVILED HAM FILLING:
1 2 1/2-oz can deviled ham
3 ounces cream cheese, softened
1 tablespoon chili sauce
1/2 tablespoon prepared mustard
SPINACH FILLING:
1 10 1/2-oz box frozen chopped spinach, thawed and drained well
1 1/2 cups sour cream
1/2 cup salad dressing
1 1/4-oz packet vegetable dry soup mix
1 cup chopped waterchestnuts
almonds
Servings: 6
1. Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety.
2. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.
Notes: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.
1/2 cup butter or margarine
1 cup flour
4 eggs
CORN BEEF FILLING:
1 12-oz can corned beef
2 tablespoons dried french onion soup mix
1 1/4 cups sour cream
DEVILED HAM FILLING:
1 2 1/2-oz can deviled ham
3 ounces cream cheese, softened
1 tablespoon chili sauce
1/2 tablespoon prepared mustard
SPINACH FILLING:
1 10 1/2-oz box frozen chopped spinach, thawed and drained well
1 1/2 cups sour cream
1/2 cup salad dressing
1 1/4-oz packet vegetable dry soup mix
1 cup chopped waterchestnuts
almonds
Servings: 6
1. Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety.
2. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.
Notes: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.
Last edited by a moderator:
