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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I first tried these puffs while visiting a friend, who made them for her family as a treat during the Depression. When I see a new recipe, I like to experiment with it to make it my own. - Joyce, Wichita, Kansas Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
4 eggs |
filling: |
1-1/2 pounds ground beef |
1/2 cup chopped jalapeno peppers |
1 medium onion, chopped |
2 cans (8 ounces each) tomato sauce |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon lemon extract |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, bring water, butter and salt to a boil. Add flour and cornmeal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.
2. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
3. Meanwhile, in a large saucepan, cook the beef, jalapenos and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, lemon juice, Worcestershire sauce, pepper and extract. Simmer for 30 minutes.
4. Fill puffs with beef mixture and sprinkle with cheese; replace tops. Serve immediately. Yield: 16 servings.
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