Title: Spinach Cheese Puffs
Categories: Appetizer Egg Cheese
Yield: 1 Servings
| 10 | oz | Frozen Chopped Spinach |
| 1 | c | Milk |
| 1/2 | c | Margarine Or Butter |
| 1 | ts | Salt |
| 1 | c | All-Purpose Flour |
| 4 | lg | Eggs |
| 1/4 | lb | Swiss Cheese Shredded |
| 1/2 | c | Grated Parmesan Cheese |
| | | Parsley, Beet Or Salad Green |
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 375øF. 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.