- 1 cup flour
- ¹⁄₄ teaspoon salt
- ¹⁄₂ cup butter
- 1 cup boiling water & 4 eggs
Combine shortening and water in saucepan; keep over low heat until butter is melted. Sift flour and salt together and add all at one time to water mixture, stirring vigorously over low heat until mixture forms a ball and leaves the side of the pan. Remove from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Beat until smooth and thick. Drop ¹⁄₂ teaspoon mixture on greased cookie sheet, about 1¹⁄₂ inches apart. Bake at 425 degrees for 20 minutes or until beads of moisture no longer appear on surface. DO NOT OPEN DOOR TO OVEN DURING BAKING. Cool, split and fill just before serving. Puffs may be filled with chicken salad, tuna or one of the following.
BLUE CHEESE FILLING
- 1 5 oz. jar blue cheese spread, softened
- 1 teaspoon Worcestershire sauce
- ¹⁄₂ cup dairy sour cream
Cream cheese spread until smooth. Blend in sauce and sour cream. Chill until ready to fill puffs. Garnish with paprika or parsley, if desired. Makes 1 cup.
CRABMEAT FILLING
- 1 cup crabmeat
- 1 3 oz. package cream cheese
- ¹⁄₂ cup sour cream
- ¹⁄₂ teaspoon curry
- 1 teaspoon chutney
- ¹⁄₂ teaspoon salt
Mix all together and stuff in puffs.