Ingredients
- 4 eggs
- 1 box
- 350 ml sour cream
- 350 gr corned beef
- 300 ml sour cream deviled ham filling
- 240 ml water
- 240 ml water chestnuts (chopped)
- 130 gr flour
- 120 gr salad dressing
- 110 gr butter
- 85 ml soften cream cheese
- 16 gr french onion soup mix (dried)
- 16 ml chili sauce
- 2 ml prepared mustard
- 1 package vegetable dry soup mix
-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.
