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Full Online Book HomeLearning KitchenAppetizers - Ham - Deviled Puffs
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Appetizers - Ham -  Deviled Puffs Post by :gharlow Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3002

Click below to download : Appetizers - Ham - Deviled Puffs (Format : PDF)

Appetizers - Ham - Deviled Puffs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
3 cans ( 4 1/2 oz. each) deviled ham
1 Tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Heat oven to 400. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack: cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt, and sour cream: chill. Cut off tops of puffs: remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful ham mixture.

6 dozen appetizers.
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Appetizers - Ham -  Ham Appetillas Appetizers - Ham - Ham Appetillas

Appetizers - Ham -  Ham Appetillas
1 pkg. Super Size flour tortillas 2 (8 oz.) pkg. cream cheese, softened 1/3 cup mayonnaise 2 Tblsp. green onions, chopped 1/4 cup Black olives, chopped 2 (2 1/2 oz.) pkg. sliced, pressed cooked ham Remove tortillas from refrigerator. Combine cheese, mayonnaise, onions and olives. Spread thin layer of cheese mixture on each tortilla. Arrange 4 ham slices over cheese. Tightly wrap up each tortilla, then wrap individually in plastic wrap. Refrigerate for 3 hours or overnight. Cut into 3/4 inch slices; garnish as desired. Makes 64 appetizers.

Appetizers - Ham -  Deviled Ham Canapes Appetizers - Ham - Deviled Ham Canapes

Appetizers - Ham -  Deviled Ham Canapes
1 can (4 1/2 oz.) deviled ham 1/4 cup sour cream 3 tblsp. chopped dill pickle 1/4 cup butter 2 tsp. lemon juice melba toast pimiento-stuffed olives (for garnish) Mix deviled ham, sour cream, and chopped pickle. Refrigerate several hours. Cream the butter with the lemon juice until fluffy. Spread butter mixture on melba toast. Top with deviled ham spread and garnish with slices of pimiento-stuffed olives. Makes about 3/4 cup spread.