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Cream Puffs With Creamed Salmon

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Anonymous (not verified)
Ingredients
  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)
  Eggs 4
  Onion 1 Medium
  Cream of mushroom soup 1 Can (10 oz)
  Milk 2⁄3 Cup (10.67 tbs)
  Dill weed 1⁄4 Teaspoon
  Canned salmon 1 Pound
Directions

Preheat oven to 400 degrees.
Thaw peas.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party

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