| 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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