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Cream Puffs With Creamed Salmon Recipe
|Frozen peas||10 Ounce|
|Self rising cornmeal||3⁄4 Cup (12 tbs)|
|Self rising flour||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dill weed||1⁄4 Teaspoon|
|Canned salmon||1 Pound|
Serving size: Complete recipe
Calories 3107 Calories from Fat 1483
% Daily Value*
Total Fat 168 g257.7%
Saturated Fat 71.2 g356.1%
Trans Fat 0 g
Cholesterol 1216.3 mg
Sodium 7128.9 mg297%
Total Carbohydrates 228 g75.9%
Dietary Fiber 23.2 g93%
Sugars 36.6 g
Protein 153 g306.7%
Vitamin A 202.8% Vitamin C 111.5%
Calcium 99.3% Iron 110.7%
*Based on a 2000 Calorie diet
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.