Post by JJ Judkins on Apr 11, 2010 2:32:25 GMT -6
* Exported from MasterCook *
Rye Party Puffs Recipe
Recipe By :
Serving Size : 0 Preparation Time :0:30
Categories : Appetizer baked
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup butter -- cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages cream cheese -- (8 ounces each) softened
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2 packages thinly sliced deli corned beef -- (2 ounces each) chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives -- chopped
In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen. ~@~@~@~@~@~@~@~
Rhonda G in Missouri
Source:
"Imported to Master Cook by JJ"
Yield:
"54 Appetizers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4062 Calories; 381g Fat (82.4% calories from fat); 76g Protein; 107g Carbohydrate; 4g Dietary Fiber; 1669mg Cholesterol; 3788mg Sodium. Exchanges: 6 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 60 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Rye Party Puffs Recipe
Recipe By :
Serving Size : 0 Preparation Time :0:30
Categories : Appetizer baked
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup butter -- cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages cream cheese -- (8 ounces each) softened
Featured sponsor Got a Philly Phavorite? Enter your recipe now for the chance to win up to $5 -- 000 and more. Enter now»
2 packages thinly sliced deli corned beef -- (2 ounces each) chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives -- chopped
In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen. ~@~@~@~@~@~@~@~
Rhonda G in Missouri
Source:
"Imported to Master Cook by JJ"
Yield:
"54 Appetizers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4062 Calories; 381g Fat (82.4% calories from fat); 76g Protein; 107g Carbohydrate; 4g Dietary Fiber; 1669mg Cholesterol; 3788mg Sodium. Exchanges: 6 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 60 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0