INGREDIENTS

INSTRUCTIONS

Preheat oven to 400F. Grease and lightly flour large baking sheet.
Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil
over medium heat. Add flour all at once. Stir vigorously with wooden
spoon until smooth and dough forms a ball and leaves side of pan.
Remove from heat. Add eggs, 1 at a time, stirring until smooth after
each addition. Spoon dough into large pastry bag fitted with fluted
nozzle. Pipe dollops of dough, about 1 tablespoon each, onto prepared
baking sheet, leaving room for spreading. Bake 20-25 minutes until
golden brown. Let cool. Melt 2 tablespoons butter/margarine in a  large
skillet. Add onions and mushrooms; saute over medium-low heat  until
tender. Stir sour cream into onion mixture; let cool. Cut baked  pastry
swirls in 1/2 horizontally. Using a spoon or small paring  knife,
remove any soft dough inside puffs, leaving a hollow, 2 part  shell or
crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon  sour cream
mixture in bottom portion of each swirl. Replace top  portion of
swirls. Preheat oven to 350F. Bake on large baking sheet  10 minutes or
until heated through.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 33mg
Sodium: 61mg
Potassium: 88.8mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 2.3g