Yield: 8 Servings
|1 cup||All-purpose flour; sifted|
|½ cup||Butter or margarine; cut up|
|½ cup||Sharp cheddar cheese; diced|
|4 tablespoons||Butter or margarine|
|1 cup||Chopped onion|
|½ pounds||Sliced mushrooms|
|1 teaspoon||Instant chicken broth|
|1 cup||Hot water|
|2 cups||Tomatoes; peeled,|
|\N quart||Red & seeded|
|1½ cup||Cooked ham cut in thin strips|
|2 tablespoons||Shredded cheddar cheese|
|2 tablespoons||Chopped parsley|
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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .