• 1c. water
• 1/2c. butter or margarine
• 1/2c. U-Bake White flour
• 1/2c. U-Bake Rye flour
• 2 tsp. U-Bake Dried Parsley Flakes
• 1/2 tsp. U-Bake Garlic Powder
• 1/4 tsp. U-Bake Salt
• 4 eggs
• Caraway seeds

In a saucepan, bring water and butter to a boil. Add flour and seasonings all at once; stir until smooth ball forms. Remove from heat, let stand 5 minutes. Add eggs, one at a time, beating after each. Drop batter by rounded teaspoons onto parchment lined baking sheet. Sprinkle with caraway seeds. 400* 18-20 min. Remove to wire rack, immediately cut slit in top to allow steam to escape. Cool.

Filling:

• 2 pkgs cream cheese (8oz each) softened
• 2 pkgs (2 1/2oz each) cooked corned beef, chopped fine
• 1/2c. mayo
• 1/4c. sour cream
• 2 TBS. minced chives
• 2 TBS finely chopped onions
• 1 tsp horseradish
• 1/8 tsp U-Bake Garlic Powder
• 10 sm. stuffed olives, chopped

Combine all filling ingredients, mix well. Split puffs, add filling. Refrigerate until serving.

Makes: 4 1/2 doz.