1- 8 oz. pkg. Philadelphia Brand
Cream Cheese
1 T. milk
1/2 tsp. cream-style prepared
horseradish
1/4 tsp. salt
dash of pepper
1 1/2 cups (6 1/2 oz. can) crabmeat,
drained & flaked
1/3 cup slivered almonds, toasted
2 T. finely chopped onion
miniature cream puffs (see recipe below)
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Heat oven to 375F. Combine softened
cream cheese, milk, horseradish,
salt, & pepper. Mix until well
blended. Stir in crabmeat, almonds,
& onion. Cut tops from miniature
cream puffs; fill with crab
mixture. Replace tops. Bake at 375F,
10 minutes.
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Miniature Cream Puffs

1/2 cup water
1/4 cup margarine
1/2 cup flour
dash of salt
2 eggs
---------------------------
Heat oven to 400F. Bring water
& margarine to boil. Aff flour
& salt; stir vigorously over
low heat until mixture forms
a ball. Remove from heat; add
eggs, one at a time, beating
until smooth after each addition.
Drop teaspoonfuls of batter onto
ungreased baking sheet. Bake at
400F, 30-35 minutes. Remove from
baking sheet immediately.
Note: These appetizers can be made
ahead & frozen. Reheat at 375F for
30 minutes.