Deviled Puffs
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| 1 cup | water |
| 1/2 cup | butter |
| 1 cup | flour |
| 4 | eggs |
| 3 can | ( 4 1/2 oz. each) deviled ham |
| 1 Tbsp | horseradish |
| 3/4 tsp | pepper |
| 3/4 tsp | onion salt |
| 1/3 cup | dairy sour cream |
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| Heat oven to 400. 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: cool 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. |
| Source unknown. |
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| (ID: 80562) Mirror: rec.food.recipes: Sat, Aug 31, 2002 |