Wednesday, March 18, 2009

Deviled Ham Puffs

The Southern Heritage Southern Living series I like so much has a volume on Socials and Soirees. It's pretty amusing. This is for a 'Vicksburg Coca-Coca Party.' I love the holders for the black cow/Coke glasses, and the ones for the coke bottles in the back. In the front of the picture is the deviled ham puffs:
1 8 oz. package cream cheese, softened
1 egg yolk, beaten
1 tsp. onion juice (um, I don't even want to know how to make this.)
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. prepared horseradish (as opposed to?)
1/4 tsp. hot sauce
16 slices bread
3 cans deviled ham
Sliced pimiento-stuffed olives
Combine first 7 ingredients in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Set aside. (and go out to eat)
Cut 2 rounds from each bread slice, using a 2-inch biscuit cutter. ('cause we all have one of those!) Toast bread rounds on one side. Spread untoasted side evenly with deviled ham, and place on ungreased baking sheets. Top each with 1 heaping teaspoon reserved cheese mixture; spread evenly over deviled ham. Bake at 375 for 10 minutes or until puffed (huh?) and lightly browned. Garnish with olive slices. Serve immediately.
Black cows with deviled ham. What a combo.

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