Cream Puffs With Creamed Salmon Recipe
Ingredients
| 1 10-oz. package frozen peas | ||
| Rising cornmeal | 3/4 Cup (16 tbs) | |
| Rising flour | 3/4 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Onion | 1 Medium, sliced | |
| 1 can cream of mushroom soup | ||
| Milk | 2/3 Cup (16 tbs) | |
| Dill weed | 1/4 Teaspoon | |
| Salmon | 1 1 Pound, drained | |
Directions
Preheat oven to 400 degrees.
Thaw peas.
Combine cornmeal and flour.
Combine 1 cup water and butter in saucepan; bring to a boil.
Add flour mixture all at once; reduce heat.
Cook, stirring constantly until mixture forms a soft ball.
Remove from heat; cool slightly.
Add eggs, one at a time, beating well after each addition.
Drop batter from tablespoon onto greased baking sheet to make 8 shells.
Bake for 30 minutes or until firm.
Turn off oven; leave puffs in oven for 20 minutes.
Remove shells to wire rack; cool slightly.
Cut tops off shells and remove soft interior.
Cook peas and onion in 1/4 cup water for about 5 minutes.
Add soup, milk and dillweed; stir until smooth.
Flake salmon; fold into soup mixture.
Heat to serving temperature.
Spoon filling into shells; replace tops.
Thaw peas.
Combine cornmeal and flour.
Combine 1 cup water and butter in saucepan; bring to a boil.
Add flour mixture all at once; reduce heat.
Cook, stirring constantly until mixture forms a soft ball.
Remove from heat; cool slightly.
Add eggs, one at a time, beating well after each addition.
Drop batter from tablespoon onto greased baking sheet to make 8 shells.
Bake for 30 minutes or until firm.
Turn off oven; leave puffs in oven for 20 minutes.
Remove shells to wire rack; cool slightly.
Cut tops off shells and remove soft interior.
Cook peas and onion in 1/4 cup water for about 5 minutes.
Add soup, milk and dillweed; stir until smooth.
Flake salmon; fold into soup mixture.
Heat to serving temperature.
Spoon filling into shells; replace tops.
Chef
.JPG)
