Shrimp Salad Puffs
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (Pillsbury'S Best Brand)|
|Shrimp||1 Cup (16 tbs)|
|Cooked small shrimp||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||4 , chopped|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Combine water, butter and hot pepper sauce in saucepan.
Bring to boil.
Add flour and salt all at once.
Cook and stir over medium heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating vigorously after each.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 400° for 40 to 45 minutes until golden brown.
Split and fill with Shrimp Filling just before serving.
Shrimp Filling: Combine all ingredients.