| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Swiss | Appetizers | 24 | Servings |
INGREDIENTS
| 1/2 | c | Water |
| 1/4 | c | Butter |
| 1 | Envelope onion soup mix | |
| 2 | ts | Caraway seeds |
| 1 | ts | Dry mustard |
| 1/2 | c | Flour |
| 1 | c | Swiss cheese; shredded |
| 2 | lg | Eggs |
INSTRUCTIONS
In a medium size saucepan bring water, butter, soup mix, caraway seeds and mustard to a boil. Over low heat, add flour all at once; stir vigorously with a wooden spoon about 30 seconds until mixture leaves the sides of the pan and forms a ball. Remove from heat and immediately beat in cheese, then eggs until mixture is smooth and cheese almost melted. Drop by heaping teaspoonfuls 2" apart on a greased large cookie sheet. Bake in preheated 375 oven for 15 minutes until puffed and golden. Turn oven off; leave puffs in turned off oven for 10 more minutes. Serve warm. These can be frozen, after they are baked, then defrosted and warmed in a 350 oven. Recipe By : Laura Hunter Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 19:15:31 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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