"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Appetizer Puffs Recipe

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This recipe for Appetizer Puffs, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Gillund


1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 pkg (8 oz) cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) crabmeat, drained and cartilage removed
1/2 cup shredded Swiss cheese
1 tbsp. snipped chives
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper

1) In a small saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
2) Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.
3) Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake @ 400 for 25 - 30 minutes or until golden. Remove to wire racks. Immediately slit puffs to allow steam to escape.
4) When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.
5) In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.

Number Of Servings:
Number Of Servings:
Yeilds 4 dozen




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