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    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


    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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