Salad Bowl Puff
This is a wonderful summer recipe that is both tasty and pretty. The crust has the delicious eggy flavor of a cream puff. I have enjoyed bringing it for a dish to pass. You can carry the ham salad separately and fill when ready to serve.
List of Ingredients
Cream Puff:
2/3 cup water
1/4 cup margarine
1 cup Bisquick
4 eggs
Ham salad filling:
1 pkg. frozen peas
2 cups cubed cooked ham
1 cup shredded Cheddar cheese (4 oz)
2 T. chopped onion
3/4 cup mayonnaise
1 1/2 t. prepared mustard Recipe
Heat oven to 400.
Generously grease pie plate.
Heat water and margarine to boiling in 2-quart saucepan. Add baking mix, all at once.
Stir vigorously over low heat until mixture forms a ball, about 1 1/2 min.
Remove from heat.
Beat in eggs, 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up side).
Bake until puffed and dry in center, 35-40 min. Cool. Just before serving, fill with Ham Salad Filling. Cut into wedges.
Ham salad:
Rinse frozen peas under running cold water to separate; drain. Mix in rest of ingredients. Cover and refrigerate at least 2 hrs.
Substitute with any comparable salad
Serves 6-8
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