2/3 c. water
1/4 c. butter
1 c. Bisquick or Jiffy mix
4 eggs

Heat oven to 400 degrees. Generously grease pie plate 9 x 1 1/2 inches. Heat water and butter to boiling in 2 quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes; remove from heat. Beat in eggs 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up sides). Bake until puffed and dry in center, 35-40 minutes; cool. Just before serving fill with Ham Salad Filling. Cut into wedges; serves 6-8.

HAM SALAD FILLING:

1 (10 oz.) pkg. frozen peas
2 c. cubed fully cooked smoked ham
1 c. shredded cheddar cheese, 4 oz.
2 tbsp. chopped onion
3/4 c. mayonnaise
1 1/2 tsp. prepared mustard

Rinse frozen peas under running cold water to separate; drain. Mix all ingredients. Cover and refrigerate at least 2 hours.

Spam or other types of luncheon meats as well as tuna or salmon do well in filling. Experiment use your imagination.

Puff can be frozen at least 1 week for bake ahead. Just thaw and fill with favorite salad recipe.