1/2 cup water
1/4 tsp salt
1/4 cup margarine or butter
1 tbsp sherry
1/2 cup all-purpose flour
2 eggs
1 5 oz. jar old english*
FILLING
1 package 3-oz. cream cheese, softened
1 tbsp chopped stuffed green olives
2 tsp sherry
A Recipe for
Old English Sherry Cheese Puffs
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
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This Recipe for Old English Sherry Cheese Puffs is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Albert Einstein (1879-1955) |
He was a very valiant man who first adventured on eating oysters. |
| James I |
This is a recipe for Old English Sherry Cheese Puffs from the recipe cookbook of Recipes-to-go (Cheese)
Chemically speaking, chocolate really is the world's perfect food. |
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Herb Tip |
Food Tip |
*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp)
pasteurized process cheese spread, softened.
Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan,
heat water, salt and margarine to boiling. Add flour and sherry,
stirring constantly, until mixture forms ball and leaves sides of
pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one
at a time, beating well after each addition. Mixture will be smooth
and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet.
Bake at 400 degrees F for 15-20 mins. until puffed and golden brown.
Remove from cookie sheets. Cool slightly; make small slit in side of
puffs to release steam and prevent sogginess. Cool completely.
In small bowl, combine remaining cheese spread, olives and sherry;
blend until smooth and fluffy. Slit puffs; remove any soft filaments
of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18
appetizer puffs.
A wonderful holiday appetizer including a rich cheese puff pastry.
I have never tried this recipe. It comes from my "Pillsbury Festive
Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
Serves: 6
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