| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy, Vegetables, Grains |
French |
Appetizers, Oriental |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter/margarine |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
|
|
CORN BEEF FILLING |
| 1 |
cn |
(12-oz) corned beef |
| 2 |
tb |
Dried french onion soup mix 1 1/4 cup sour cream |
| 1 |
cn |
(2 1/2-oz) deviled ham |
| 1 |
pk |
(3-oz) soften cream cheese |
| 1 |
tb |
Chili sauce |
| 1/2 |
ts |
Prepared mustard |
| 1 |
|
Box (10 1/2-oz) frozen chopped thawed and drained well spinach |
| 1 1/2 |
c |
Sour cream |
| 1/2 |
c |
Salad dressing |
| 1 |
pk |
Vegetable dry soup mix |
| 1 |
c |
Chopped water chestnuts/ almonds |
INSTRUCTIONS
DEVILED HAM FILLING:
SPINACH FILLING:
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. 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.NOTE: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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