PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 400 F. OVEN
350 F. OVEN
1. COMBINE BUTTER OR MARGARINE AND WATER; BRING TO A BOIL.
2. ADD FLOUR AND SALT ALL AT ONCE, STIRRING RAPIDLY. COOK ABOUT 2 MINUTES
OR UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND FORMS A BALL.
3. REMOVE FROM HEAT, TRANSFER MIXTURE INTO MIXER BOWL. COOL SLIGHTLY.
4. ADD EGGS, A FEW AT A TIME, WHILE BEATING AT HIGH SPEED, USING THE
FLAT PADDLE. BEAT UNTIL MIXTURE IS THICK AND SHINY.
5. DROP 2 1/2 TBSP BATTER (1 NO. 30 SCOOP) 2 INCHES APART ON LIGHTLY
GREASED PANS.
6. BAKE 10 MINUTES; REDUCE OVEN TEMPERATURE TO 350 F AND BAKE 30 MINUTES
LONGER OR UNTIL FIRM. TURN OFF OVEN.
7. OPEN OVEN DOOR SLIGHTLY; LEAVE PUFFS IN OVEN 8 TO 10 MINUTES TO
DRY OUT AFTER BAKING. SHELL SHOULD BE MOIST INSIDE.
8. USING A PASTRY TUBE, FILL SHELLS. SEE NOTE 2.
9. REFRIGERATE FILLED SHELLS UNTIL SERVED.
NOTE: 1. IN STEP 4, CRACK EGGS INTO 8 SMALL BOWLS (4-5 EGGS PER BOWL);
ADD ONE BOWL OF EGGS AT A TIME TO MIXTURE IN MIXER BOWL. BEAT AFTER EACH
ADDITION. REPEAT UNTIL ALL EGGS ARE ADDED.
NOTE: 2. FILL SHELLS WITH 2/3 RECIPE VANILLA CREAM PUDDING (RECIPE NO.
J021002 GAL WHIPPED TOPPING (RECIPE NO. K01600 ICE CREAM (RECIPE NO.
J01200) OR COMMERCIAL PREPARED HARD ICE CREAM MAY BE USED. FILL SHELLS
WITH 1/3 CUP (1-NO. 12 SCOOP) FILLING. SPRINKLE WITH SIFTED POWDERED
SUGAR OR COVER WITH CHOCOLATE GLAZE FROSTING (RECIPE NO. G04200).
NOTE: 3. SHELLS MAY BE FILLED WITH CHICKEN ALA KING, CHICKEN SALAD,
TUNA SALAD, HAM SALAD AND SHRIMP SALAD.
Recipe Number: J02600
SERVING SIZE: 1 CREAM PU
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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