During football season at my house we always have little family football parties. Sometimes it's different appetizers throughout the day, sometimes a nice brunch with a more of tailgating type meal later in the day. It all depends on my mood and what games are played when.
I've learned through the years not to do any detailed cooking during my Miami Dolphin games - there are complications such as forgetting the grill is on, leaving wings deep frying for an hour, etc. Not good!
We had a nice simple little spread this past Sunday...
I have a couple recipes I'd like to post from this week's football feast, today I'm featuring the Shrimp Puffs. I had made these many years ago (I'm talking like 15 - 20 years ago!) I always remembered them being so good and wanted to make them again, but I could never figure out where I got the recipe! I thought I had scoured my cookbook collection and never found it. Then last weekend I came across a food meme, Cookbook Sunday where the idea is actually use our cookbooks and post a recipe - what a concept! I love cookbooks and can say I even collect them, yet when I want a recipe or idea I almost always turn to the Internet.
I grabbed a stack of my old little recipe booklets - you know, the ones that are always on the rack in the checkout area at the grocery stores. Those little booklets were my first cookbooks when I moved out on my own many years ago. One of the first ones I opened was Pillsbury's "Best Recipes" #30 from way back in 1983. Guess what I found in there? Yep, there were the Shrimp Puffs!
1/3 cup toasted slivered almonds (I used sliced almonds)
1/3 cup sour cream
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon mustard
1 can tiny shrimp (drained)
Combine all ingredients and refrigerate.
1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
Heat oven to 425. In a medium saucepan heat water and butter until boiling. Lightly spoon flour into measuring cup and level off. Stir in flour and salt. Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously. Remove from heat. Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets. Bake at 425 for about 15 minutes or until golden brown and crisp.
Once puffs are cooled completely split and stuff with shrimp filling when ready to serve. The puffs can also be made ahead and stored in an airtight container in the freezer. This recipe makes about 20 puffs.
These were as good as I remember them being - totally addictive! Thank you Brenda for Cookbook Sundays. I may have never found the recipe again otherwise!
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