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Pate a Choux

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy, Grains Meat 8 Servings

INGREDIENTS

1 c All-purpose flour; sifted
1 pn Salt
1 pn Pepper
1 c Water
1/2 c Butter or margarine; cut up
4 Eggs
1/2 c Sharp cheddar cheese; diced
4 tb Butter or margarine
1 c Chopped onion
1/2 lb Sliced mushrooms
1 1/2 tb Flour
1 ts Salt
1/4 ts Pepper
1 ts Instant chicken broth
1 c Hot water
2 c Tomatoes; peeled,
qt Red & seeded
1 1/2 c Cooked ham cut in thin strips
2 tb Shredded cheddar cheese
2 tb Chopped parsley

INSTRUCTIONS

FILLING
Sift flour, salt & pepper onto a sheet of wax paper. Heat water & butter in
large saucepan until butter melts. Turn up heat & bring water to a boil.
Add flour mixture all at once & stir vigorously until mixture forms a ball
in the center of the pan (about 1 minute). Allow mixture to cool 5 minutes.
Add eggs, one at a time, beating well with a wooden spoon after each
addition (this beating is important). Stir in the diced cheese. Melt butter
in large skillet & saute onion until soft but not browned. Add mushrooms &
cook 2 more minutes. Sprinkle with flour, salt & pepper. Mix & cook 2 more
minutes. Add instant chicken broth & water, mixing well. Bring to a boil,
stirring constantly & simmer 4 minutes. Remove sauce from heat. Cut each
tomato quarter into 4 strips & add to the sauce with the ham strips. Add
additional seasoning, if desired. Butter a 10- or 11-inch ovenproof
skillet, pie pan or shallow baking dish. Spoon the pate a choux in a ring
around the edge, leaving the center open. Pour the filling into the center
& sprinkle all over with cheese. Bake at 400 for 40 minutes or until
gougere is bubbling. Sprinkle with parsley & serve at once, cut into wedges
as for a pie.
PART 1 OF 2
BECKY HALL
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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