Altamirano's Catering

In 2-quart saucepan melt Butter Flavor Crisco. Add green pepper. Cook and stir over medium heat until tender. Stir in flour, salt and paprika. Blend in half-and-half. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to hot mixture, stirring to combine. Add crab meat and pimiento. Cook and stir over low heat until heated through. Serve in patty shells or over toast points.

Wash mushrooms and trim stems slightly. Set aside.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.

Preheat oven to 400ºF. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace tops.