Momentum - Business to Business Online Magazine | Page 9

Jane

Cooking With

A Recipe Collection From Jane McFaddin

With summer nearing, it’s time for entertaining with a light lunch or even a fun tea party!

Tea party puffs
•
•
•
•
•

½ cup butter or margarine
1 cup boiling water
½ teaspoon salt
1 cup sifted flour
4 eggs

Filling

• 1 (6 ½ oz.) can crabmeat, drained
(can use fresh crabmeat)
• 1 (8 oz.) package cream cheese
• 1 ½ teaspoon prepared horseradish
• 1 teaspoon minced onion

Directions:

Combine butter and boiling water in medium size saucepan and heat over high
heat until butter melts. Turn heat to low, add salt and flour together and stir
vigorously until mixture leaves sides of pan in a smooth, compact ball, about 2
minutes. Turn off heat. Add eggs, one at a time, beating with spoon until mixture
has a satin-like sheen.
Drop by teaspoon, 1 ½ inches apart on greased cookie sheets, shaping each into
a mound that points up in the center. Bake in preheated 400 degree oven 2025 minutes without opening the oven door. Puffs should be puffed and golden.
Remove with spatula to wire rack to cool.
Meanwhile combine crabmeat, softened cream cheese, horseradish and onion in
mixing bowl. Mix until blended. Slice tops of tea party puffs fill and replace tops.
Serve warm or room temperature. Makes 3-3 ½ dozen.