Recipe: Miniature Puff Appetizers and Fillings

Title: Miniature Puff Appetizers and Fillings
Categories: Appetizers, Oriental
Yield: 6 servings

1 c Water 1 tb Chili sauce
1/2 c Butter/margarine 1/2 ts Prepared mustard
1 c Flour SPINACH FILLING:
4 Eggs 1 Box (10 1/2-oz) frozen
CORN BEEF FILLING -chopped thawed and drained
1 cn (12-oz) corned beef -well spinach
2 tb Dried french onion soup mix 1 1/2 c Sour cream
-1 1/4 cup sour cream 1/2 c Salad dressing
DEVILED HAM FILLING: 1 pk Vegetable dry soup mix
1 cn (2 1/2-oz) deviled ham 1 c Chopped water chestnuts/
1 pk (3-oz) soften cream cheese -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.