Salad Bowl Puff

2/3 cup water
1/4 cup margarine or butter
1 cup Bisquick Original baking mix
4 eggs Ham and Cheese Salad Filling:
1 pkg. (10 oz.) frozen green peas
2 cups cubed fully cooked smoked ham
1 cup shredded Cheddar cheese (4 oz.)
2 Tbsp. chopped onion
3/4 cup mayonnaise or salad dressing
1 1/2 tsp. prepared mustard

If your weather person is predicting a scorcher, bake the Salad Bowl
Puff ahead of time. Cool it completely, then wrap and freeze it up
to one week. When ready to use, thaw the unwrapped puff on a serving
plate at room temperature (about 1 hour). Fill it with your favorite
luncheon salad.

Ham and Cheese Salad Filling:
Rinse frozen peas with cold water to separate; drain. Mix all
ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 400� F.
Grease bottom and side of glass pie plate, 9x1 1/4 inches.

Heat water and margarine to boiling in 2 quart saucepan. Add baking
mix, all at once.
Stir vigorously over low heat about 1 1/2 minutes or until mixture
forms a ball; remove from heat. Beat in eggs, one at a time, with
spoon; continue beating until smooth. Spread in pie plate (do not
spread up side).

Bake 35 to 40 minutes or until puffed and dry in center; cool. Just
before serving, fill with Ham and Cheese Salad Filling. Cut into
wedges.

Makes 6 to 8 servings







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