Vegetable Cheese Appetizer Puffs Recipe
How about trying a great Vegetable Cheese Appetizer Puffs recipe? It is the answer when you look for a tasty Appetizer. You have already been deprived of this Vegetable Cheese Appetizer Puffs recipe, don't miss it now.
Ingredients
Puff Shells:
1/4 cup margarine
3 medium eggs
1/2 cup each water and all-purpose flour
Filling:
2/3 cup cottage cheese
3 tablespoons each minced celery and carrot
2 tablespoons minced scallion (green onion)
2 teaspoons Dijon-style mustard
1 teaspoon prepared horseradish
1/8 teaspoon paprika
Dash salt
Directions
To Prepare Puff Shells: Preheat oven to 400°F.
Place margarine in 1-quart saucepan; add water and bring to a boil.
Add flour all at once and, using a wooden spoon, stir vigorously until mixture leaves sides of pan and forms a ball; remove from heat.
Add eggs, 1 at a time, beating well after each addition until mixture is smooth (dough should be smooth and shiny).
Spray a heavy aluminum baking sheet with nonstick cooking spray; drop dough by rounded 1/2 teaspoonsful onto sprayed baking sheet, making 24 mounds and leaving a space of about 1 1/2 inches between each.
Bake for 15 minutes.
Reduce oven temperature to 350°F and bake for 15 minutes longer.
Turn oven off and remove baking sheet.
Using the point of a sharp knife, pierce side of each shell; return to turned-off oven and let stand for 10 minutes, leaving oven door ajar.
Carefully transfer shells to wire rack away from drafts and let cool.
To Prepare Filling: In small bowl combine all ingredients for filling; mix until well blended.
To Prepare Puffs: Shortly before serving, using a sharp knife, slice off top of each puff shell.
Spoon an equal amount of vegetable-cheese filling (about 1 1/2 teaspoons) into each shell; replace tops and serve.
Place margarine in 1-quart saucepan; add water and bring to a boil.
Add flour all at once and, using a wooden spoon, stir vigorously until mixture leaves sides of pan and forms a ball; remove from heat.
Add eggs, 1 at a time, beating well after each addition until mixture is smooth (dough should be smooth and shiny).
Spray a heavy aluminum baking sheet with nonstick cooking spray; drop dough by rounded 1/2 teaspoonsful onto sprayed baking sheet, making 24 mounds and leaving a space of about 1 1/2 inches between each.
Bake for 15 minutes.
Reduce oven temperature to 350°F and bake for 15 minutes longer.
Turn oven off and remove baking sheet.
Using the point of a sharp knife, pierce side of each shell; return to turned-off oven and let stand for 10 minutes, leaving oven door ajar.
Carefully transfer shells to wire rack away from drafts and let cool.
To Prepare Filling: In small bowl combine all ingredients for filling; mix until well blended.
To Prepare Puffs: Shortly before serving, using a sharp knife, slice off top of each puff shell.
Spoon an equal amount of vegetable-cheese filling (about 1 1/2 teaspoons) into each shell; replace tops and serve.
