"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rye Party Puffs Recipe

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This recipe for Rye Party Puffs, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dale & Bertha Franssens
Added: Saturday, December 10, 2005


1 c. water
1/2 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rye flour
2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
4 eggs
Caraway seeds

Corned Beef Filling:

2 pkg. (8 oz.) cream cheese, softened
2 pkg. (2 1/2 oz.) cooked corned beef, finely chopped
1/2 c. mayonnaise
1/4 c. sour cream
2 T. minced chives
2 T. finely chopped onion
1 tsp. spicy brown mustard or horseradish mustard
1/8 tsp. garlic powder
10 small stuffed olives, chopped

In a saucepan over med. heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway seeds. 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 mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
4 1/2 dozen




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