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Salad bowl puff

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Ingredients/Components

eggs - 4 item
water - 2/3 c
margarine or butter - 1/4 c
lemon juice - 1 Tbsp
chopped onions - 2 Tbsp
prepared mustard
salt and pepper to taste - 1 item
mayonnaise - 1/2 c
mayonnaise or salad dressing - 3/4 c
green onions, minced - 2 item
Bisquick baking mix - 1 c
shredded Cheddar cheese 4 oz - 1 c
celery, sliced - 3/4 c
ham or tuna salad - 1 item
Generously grease 9 x 1 1/4-inch pie plate
cubed, cooked ham - 2 c
Mix all ingredients
tuna, drained

How to make salad bowl puff:

Heat oven to 400°. Generously grease 9 x 1 1/4-inch 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 a minute and a half. Remove from heat. Beat in eggs, one at a time. Continue beating until smooth. Spread in pie plate. Do not spread up side. Bake until puffed and dry in center, 30 to 40 minutes. Cool. Just before serving, fill with either salad.Ham Salad Filling:1 (10 oz.) pkg. frozen peas2 c. cubed, cooked ham1 c. shredded Cheddar cheese (4 oz.)2 Tbsp. chopped onions3/4 c. mayonnaise or salad dressing1 1/2 tsp. prepared mustard Rinse frozen peas under running water to separate; drain. Mix all ingredients. Cover and refrigerate for at least 2 hours.Tuna Salad Filling:3 eggs, hard-boiled and chopped1 1/2 cans (4 1/2 oz.) tuna, drained3/4 c. celery, sliced2 green onions, minced1/2 c. mayonnaise1 Tbsp. lemon juice salt and pepper to taste Mix eggs with tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Toss lightly. Chill 2 hours. Both serve 6 to 8.

Recipe categories: < 4 hours, 5 ingredients or less, Weeknight.

Rating:

3.6

Average rating: 3.6, total votes: 5

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