Cream Cheese Puffs

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Recipe provided by Mrs. Alfred Bernhardt of the Princeton Chapter.

Ingredients:

8	ozs. soft Cream Cheese
1	Egg Yolk, beaten
1	medium-sized Onion
	Package of Toast Rounds

Directions:

Mix ingredients. Butter toast rounds on one side and put above mixture on each round forming a peak. Broil on bottom shelf of broiler and watch closely. Serve hot.

Source:

A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960