Title: Miniature Puff Appetizers and Fillings
Categories: Appetizer
Yield: 6 Servings
| 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 |
| | | DEVILED HAM FILLING: |
| 1 | cn | (2 1/2-oz) deviled ham |
| 1 | pk | (3-oz) soften cream cheese |
| 1 | tb | Chili sauce |
| 1/2 | ts | Prepared mustard |
| | | SPINACH FILLING: |
| 1 | | Box (10 1/2-oz) frozen chopped thawed and drained well spina |
| 1 1/2 | c | Sour cream |
| 1/2 | c | Salad dressing |
| 1 | pk | Vegetable dry soup mix |
| 1 | c | Chopped water chestnuts/ almonds |
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.