Cream Puffs With Creamed Salmon
|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|
Preheat oven to 400 degrees.
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.