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HOT SUBMARINE SANDWICH Carolyn VandeGraaf
2 rolls 2 slices meat

1 Te butter 2 slices cheese

2 tspe mustard

Cut rolls, mix butter and mustard together onto rolls.
Layer meat and cheese, cut cheese and meat hortizontally. Wrap
rolls in tin foil. Heat oven to 450°. Place rolls in oven for
15 minutes. 2 person recipe.

PUFF PASTRY OR CHOU PASTRY Lillian DeBoer
1/2 c. butter or margarine 1/4 tsp. salt
1 ce boiling water 4 eggs

1 ce. sifted all-purpose flour

Combine butter and boiling water in saucepan. Place over
medium heat and cook until butter is melted and water returns to
boiling. Add flour and salt at once. Stir vigorously with
wooden spoon until mixture forms a ball, leaving sides of pan.
Remove from heat, put into small mixing bowl. Add eggs one at
a time, beating well after each addition. Continue beating
until smooth and satiny.

For small puffs, shape dough into 3/4 inch mounds on
greased pane

Large puffs, shape into 2 inch mounds, leaving 1 1/2 inches
between each mound.

Bake at 425° for 20 minutes. Turn off oven and pierce with
sharp knife and return to oven, leaving oven door open, for about
10 minutes. Cool and fill with any of the following fillings
or whipped cream.

CRAB MEAT AVOCADO FILLING Lillian DeBoer
6 oz. fresh crab meat 1 green onion, minced

2 T. fresh lemon juice 1/2 to 1 tspe prepared

1/2 avocado, mashed horseradish

1 T. sour cream Salt and pepper

1 T. mayonnaise
Flake crab meat and toss lightly with lemon juice. Add
remaining ingredients and mix well. Chill.