Recipe - Salad-In-A-Boat

2/3 cup Water
5 tablespoon Butter or margarine
One fourth teaspoon Salt
2/3 cup Allpurpose flour
3 Eggs
Three fourths cup Shredded Swiss cheese
1 One half cup Small spinach leaves
8 Cherry tomatoes

EGGVEGETABLE SALAD
One half cup Mayonnaise
1 teaspoon Dijon mustard
One fourth teaspoon Ground cumin
1 cup Raw cauliflower, cut or sliced up
One fourth pound Raw mushrooms, thinly cut or sliced up
1 cup Frozen peas (thawed)
1 cup Celery, thinly cut or sliced up
2 Green onions & tops, cut or sliced up
6 Hardcooked eggs

In a 2quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from
heat and beat in eggs, one at a time, until mixture is smooth and glossy.
Add cheese and beat until well mixed. Spoon into a greased 9inch round
pan with removable bottom or springrelease sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and
brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places;
leave in closed oven for about 10 minutes to dry. Remove pan from oven
and cool completely. Remove crust from pan.
Prepare eggvegetable salad. In a bowl, stir all ingredients except
eggs together as listed. Coarsely chop the 6 hardcooked eggs; gently
fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves. Cut each tomato
in half. Pile egg salad over spinach and garnish with cherry tomatoes.
Cut boat in thick wedges.

Per Serving (including salad): 18 grams protein, 19 grams carbohydrate,
436 milligrams cholesterol, 483 calories.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip