Seafood rice puffs
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice; cooked |
| ½ | cup | Green pepper; chopped |
| 1 | cup | Celery; chopped |
| 1 | can | Water chestnuts; sliced |
| 2 | cans | Shrimp |
| 1 | can | Crab meat |
| 1 | cup | Mayonnaise |
| 1 | cup | Tomato juice |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Margarine; melted |
| ½ | cup | Almonds; sliced |
| 1 | cup | Cheese cheddar; grated |
| Paprika | ||
| ; Cream Puffs Supreme | ||
| 1½ | cup | Water |
| 2 | cups | Quick mix |
| 4 | Eggs | |
Directions
Make cream puffs by boiling water while adding quick mix. Stir over low heat about 5 min, until dough is smooth. Remove and add eggs one at a time. Beat vigorously.. Drop by spoon on greased baking sheet cook for 15 min at 450 then reduce heat to 350 for 20 min. These can be frozen and used later.
Mix rice, green pepper, celery, onion, water chestnuts, shrimp, crab, mayonnaise, tomato juice, salt and pepper. But in casserole. Brown almonds in melted butter. Bake for 25 minutes uncovered at 350 degrees. Spoon in cream puffs put cheese and paprika broil until cheese melts. Can use as appetizers by making smaller (30).
From: Make-A-Mix Cookery From: Susan Gordon Date: 07-19-94 Submitted By JEANNE GEAKE On 03-20-95