Preparation:
Heat water, butter, and salt i a 1 1/2 quart saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing well vigorousley until mixture leaves sides of pan in a ball.
Place mixture in bowl. Attach bowl and flat beater. Turn to speed 2 and add eggs, one at a time, beating 30 seconds after each addition. Stop and scrape bowl. Turn to speed 4 and beat 15 seconds.
Drop dough onto greased cookie shets forming 30 mounds, 2 inches apart. Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake 25 minutes longer. Cut a small slit in side of each puff. Let stand 10 minutes in turned off oven with door ajar. Cool completely.
Cut off tops and fill with sardine and egg filling, Crab Dill Filling, or Chicken and Pineapple filling. Serve immediately.
SARDINE AND EGG FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind sardines, eggs, and onion into bowl.
Add mayonnaise, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Chill mxture thoroughly. yield: 2Cups
CRAB DILL FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind crab, celery, and onion into bowl.
Add lemon juice, dill weed, mayonnaise, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Chill mixture throughly. yield 2 Cups
CHICKEN AND PINEAPPLE FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind chicken and celery onto bowl.
Add pineapple, almonds, mayonnaise, paprika, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minutes. Chill mixture thoroughly. |
