| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
10-oz package frozen chopped |
| 1 |
c |
Milk |
| 1/2 |
c |
Margarine or butter (1 stick |
| 1 |
ts |
Salt |
| 1 |
c |
All-purpose flour |
| 4 |
|
Large eggs |
| 1/4 |
lb |
Gruyere or swiss cheese (shr |
| 1/2 |
c |
Grated parmesan cheese |
|
|
Parsley, beet or salad green |
INSTRUCTIONS
Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margarine or butter, and
salt until margarine melts and mizture boils. Remove saucepan from heat.
With wodden spoon, vigorously stir in flour all at once until mixture forms
a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time,
beating well after each addition, until mixture is smooth and satiny. Stir
in Gruyere and parmesan cheeses and spinach. If not baking right away,
cover surface of mixture with plastic wrap and refrigerate. Preheat oven to
375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level
tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20
minutes until cheese puffs are golden brown. Arrange appetizer and garnish
on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”