Serves: 5
Total Calories: 121

2 tablespoons butter or margarine
1/2 cup flour
1/2 cup milk
3 eggs
1/4 teaspoon salt

Preheat oven to 450°. Place butter or margarine in a 9-inch pie plate. Place pie plate in oven for 5 minutes or until butter or margarine is melted and bubbly.

Meanwhile, in a medium bowl, whisk flour, milk, eggs and salt until almost smooth (a few lumps will remain). Pour batter onto hot butter in pie plate. Bake for 20 minutes. Without opening oven door, reduce oven temperature to 350° and bake 10 minutes longer or until puffed and golden brown. Cool for 20 minutes remove from pie plate.

Fill with Surf Salad (see above). Serve salad from bowl cut bowl into wedges to serve if desired.

Individual Puff Bowls: Use four (4 1/2 x 1 1/2 -inch) foil tart pans. Place 1/2 tablespoon of the butter or margarine in each pan set pans on a baking sheet. Place in oven for 3 minutes or until butter or margarine is melted and bubbly. Prepare batter as above pour about 1/3 cup into each pan. Bake at
450° for 15 minutes. Without opening oven door, reduce oven temperature to 350° and bake 10 minutes longer or until puffed and golden brown. Cool for 15 to 20 minutes, remove from pans and fill.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 61

More Recipes from the Summer Salads Cookbook:
Puff Bowl