Deviled Ham Puffs

If you don't like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don't like it).

Ingredients:

3 (4 1/4-ounce) cans deviled ham

1/3 cup sour cream

1 (2-ounce) jar pimientos, drained

1/4 cup minced celery

1 tablespoon prepared horseradish

3/4 teaspoon onion salt

3/4 teaspoon black pepper

1 cup water

8 tablespoons (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon salt

4 large eggs

Step-by-Step

Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.

Preheat the oven to 400°F.

Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.

Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.

Tuna Noodle Casserole

• Servings: 6
• Ingredients:

6 ounces corkscrew pasta
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1 small onion, chopped
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1 (12 1/4-ounce) can tuna, drained
1 cup frozen peas, thawed
1 (2-ounce) jar chopped pimientos, drained
1/2 teaspoon dried thyme

Step-by-step:

1. Cook corkscrew pasta according to package directions. Drain; cover. Set aside.
2. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.