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Categories:
water butter flour eggs beef onion soup sour cream ham cream cheese chili sauce mustard sour cream salad dressing salad dressing water
Viewed: 83 - Published at: 5 years agoIngredients
- 1 cup water
- 1/2 cup butter
- 1 cup flour, all-purpose
- 4 large eggs
- 12 ounces corned beef canned
- 2 tablespoons onion soup mix dried
- 1 1/4 cup sour cream
- 2 1/2 ounces deviled ham
- 3 ounces cream cheese softened
- 1 tablespoon chili sauce
- 1/2 teaspoon prepared mustard
- 10 1/2 ounces spinach frozen, chopped thawed, drained
- 1 1/2 cups sour cream
- 1/2 cup salad dressing
- 1 package salad dressing
- 1 c Chopped water c water chestnuts chopped
Method
- Preheat oven to 375F (190C).
- 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 to 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.
