| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Breads, Crocker |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/4 |
c |
Margarine or butter |
| 1 |
c |
All-purpose flour* |
| 4 |
|
Eggs |
| 3 |
oz |
Shredded Gruyere or Swiss cheese |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oven to 400F. Heat milk and margarine to rolling boil in 2-quart
saucepan. Stir in flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute; remove from heat. Beat in the eggs, all at once;
continue beating until smooth and thickened. Beat in 2 oz of the Gruyere
cheese and the Parmesan cheese.
Drop 3/4 of the dough by tablespoonfuls into 8 mounds to form a circle on
greased cookie sheet. (Each mound of dough should just touch the next one.)
Drop a teaspoonful of remaining dough onto center of each mound. Sprinkle
with remaining Gruyere cheese. Bake on center oven rack until ring is
puffed and golden, 30 to 35 minutes. 1 ring (8 servings); 205 calories per
serving.
*Self rising flour can be used in this recipe.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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