| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Appetizers/, Meat | 1 | Servings | |
INGREDIENTS
| —Cream Puff Dough— | ||
| 1 | c | Water |
| 1/2 | c | Margarine or butter; 1 stick |
| 1 | c | Flour; all-purpose |
| 4 | Eggs | |
| 3 | cn | Deviled ham; 4 1/4oz.each |
| 1 | tb | Prepared horseradish |
| 1 | tb | Onion; chopped fine |
| 3/4 | ts | Pepper |
| 1/3 | c | Sour cream |
INSTRUCTIONS
HAVE READY AT SERVING TIME Prepare Cream Puff Dough....Heat oven to 400. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball;remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake about 25 minutes or until puffed, golden brown and dry. Cool completely on wire rack... Up to 24 hours before serving, mix deviled ham, horseradish, onion, pepper and sour cream until well blended. Cover and refrigerate about 45 minutes before serving...Cut off tops of puffs with sharp knife; fill each puff with 1 rounded teaspoonful ham mixture..Replace tops of puffs... NOTES : Makes 5 to 6 dozen puffs... Recipe by: Betty Crocker 1994 Posted to recipelu-digest Volume 01 Number 362 by ctlindab@mail1.nai.net on Dec 12, 1997
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