Recipe - Miniature Ham Puffs

Cream Puff Dough
1 cup Water
One half cup Margarine or butter; 1 stick
1 cup Flour; allpurpose
4 Eggs

HAVE READY AT SERVING TIME
3 cn Deviled ham; 4 1/4oz.each
1 tablespoon Prepared horseradish
1 tablespoon Onion; chopped fine
Three fourths teaspoon Pepper
1/3 cup Sour cream

Prepare Cream Puff Dough....Heat oven to 400. Heat water and margarine to
rolling boil in 3quart 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 recipeludigest Volume 01 Number 362 by ctlindab@mail1.nai.net on
Dec 12, 1997