Recipe - Pate A Choux

1 cup Allpurpose flour; sifted
1 pn Salt
1 pn Pepper
1 cup Water
One half cup Butter or margarine; cut up
4 Eggs
One half cup Sharp cheddar cheese; minced

FILLING
4 tablespoon Butter or margarine
1 cup Chopped onion
One half pound Sliced mushrooms
1 One half tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Instant chicken broth
1 cup Hot water
2 cup Tomatoes; peeled,
qt Red & seeded
1 One half cup Cooked ham cut in thin
strips
2 tablespoon Shredded cheddar cheese
2 tablespoon 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 minced 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 11inch 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, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.