Hawaiian Tuna Puffs
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs) (Pillsbury's Best)|
|Canned crushed pineapple||8 Ounce, drained, reserving juice (1 Can)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Package)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Canned tuna||13 Ounce, drained|
|Canned water chestnuts||5 Ounce, drained and chopped|
Bring water, butter and soy sauce to boil in medium saucepan.
Add flour and salt all at once.
Stir over medium heat until mixture leaves sides of pan, about 1 minute.
Remove from heat.
Blend in eggs, one at a time, beating vigorously after each until mixture is smooth and glossy.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 400° for 45 to 50 minutes until golden brown and dry.
Remove from cookie sheet immediately.
Split and fill with chilled Filling just before serving.
Filling: Drain pineapple, reserving liquid.
Blend together cream cheese, green pepper, onion and paprika until creamy.
Blend in 1/4 cup pineapple juice and soy sauce.
Add celery, pineapple, tuna and water chestnuts.
Mix just to blend.