If your weather person is predicting a scorcher, bake the Salad Bowl Puff ahead of time. Cool it completely, then wrap and freeze it up to one week. When ready to use, thaw the unwrapped puff on a serving plate at room temperature (about 1 hour). Fill it with your favorite luncheon salad.

Ham and Cheese Salad Filling:
Rinse frozen peas with cold water to separate; drain. Mix all ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 400° F.
Grease bottom and side of glass pie plate, 9x1 1/4 inches.

Heat water and margarine to boiling in 2 quart saucepan. Add baking mix, all at once.
Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, with spoon; continue beating until smooth. Spread in pie plate (do not spread up side).

Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, fill with Ham and Cheese Salad Filling. Cut into wedges.

Makes 6 to 8 servings

1 Serving: 580 calories (415 calories from fat); 46 g fat (12 g saturated); 205 mg cholesterol; 1410 mg sodium; 20 g carbohydrate (2 g dietary fiber); 23 g protein.