Pate a choux

Yield: 8 Servings

Measure Ingredient
1 cup All-purpose flour; sifted
1 pinch Salt
1 pinch Pepper
1 cup Water
½ cup Butter or margarine; cut up
4 \N Eggs
½ cup Sharp cheddar cheese; diced
4 tablespoons Butter or margarine
1 cup Chopped onion
½ pounds Sliced mushrooms
1½ tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
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

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, .

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