Spinach Cheese Puffs - Country Living Recipe
Yield: 44 2-inch pufRecipe by luhu.jp
Ingredients:
PUFFS
1 1/2 cup: Water,
1/4 tsp: To 1/2 t ground red pepper,
1/2 cup: , (1 stick) butter
6 large: Eggs,
1 1/4 cup: Unsifted all-purpose flour,
1 cup: Shredded Cheddar cheese,
1/2 tsp: Salt,
VEGETABLE-CHEESE FILLING
4 tbsp: , (1/2 stick) butter
3/4 cup: Water,
1 small: Onion, chopped
3/4 cup: Dried tomatoes, blanched
2 tbsp: Pine nuts,
-and chopped,
1 package: , (10-oz)k fresh spinach,
1 1/4 cup: Shredded provolone cheese,
-torn into pieces,
1/2 tsp: Ground black pepper,
1/2 cup: Unsifted all-purpose flour,
1/2 tsp: Salt,
1 cup: Milk,
Directions:
1. Prepare Puffs: In 4-quart saucepan, heat water and butter to
boiling over high heat. Add flour, salt, and red pepper, stirring
vigorously until a thick batter forms. Reduce heat to low and cook,
stirring oc- casionally, 5 minutes. (Batter should pull away from
side of pan.)
2. Transfer batter to food processor fitted with chopping blade. Add
eggs and Cheddar cheese; process until well blended. Set aside 10
minutes to cool slightly.
3. Meanwhile, heat oven to 350F; lightly grease 2 baking sheets. Drop
batter by the tablespoonful, 1/2 inch apart, on greased sheets. Bake
25 to 30 minutes or until puffed and golden brown. Cool puffs on
baking sheets on wire racks.
4. Meanwhile, prepare Vegetable-Cheese Filling: In large skillet,
melt 1 T butter over medium heat. Add onion and pine nuts; saute 5
minutes. Add spinach, cover, and cook, stirring occasionally, until
spinach is wilted-about 2 minutes. Transfer onion mixture to small
bowl and set aside.
5. In same skillet, melt remaining 3 tablespoons butter. Stir in
flour and cook 1 minute. Whisk in milk and water; cook, stirring
constantly, until mixture is very thick. Remove from heat and stir in
tomatoes, 1 C provolone cheese, the pepper, salt, and onion mixture.
6. Just before serving, heat oven to 350F. Cut each puff in half
horizontally. Divide filling mixture among bottoms; replace tops of
puffs. Sprinkle remaining 1/4 C provolone cheese on top of puffs and
bake 12 minutes. Serve hot.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
boiling over high heat. Add flour, salt, and red pepper, stirring
vigorously until a thick batter forms. Reduce heat to low and cook,
stirring oc- casionally, 5 minutes. (Batter should pull away from
side of pan.)
2. Transfer batter to food processor fitted with chopping blade. Add
eggs and Cheddar cheese; process until well blended. Set aside 10
minutes to cool slightly.
3. Meanwhile, heat oven to 350F; lightly grease 2 baking sheets. Drop
batter by the tablespoonful, 1/2 inch apart, on greased sheets. Bake
25 to 30 minutes or until puffed and golden brown. Cool puffs on
baking sheets on wire racks.
4. Meanwhile, prepare Vegetable-Cheese Filling: In large skillet,
melt 1 T butter over medium heat. Add onion and pine nuts; saute 5
minutes. Add spinach, cover, and cook, stirring occasionally, until
spinach is wilted-about 2 minutes. Transfer onion mixture to small
bowl and set aside.
5. In same skillet, melt remaining 3 tablespoons butter. Stir in
flour and cook 1 minute. Whisk in milk and water; cook, stirring
constantly, until mixture is very thick. Remove from heat and stir in
tomatoes, 1 C provolone cheese, the pepper, salt, and onion mixture.
6. Just before serving, heat oven to 350F. Cut each puff in half
horizontally. Divide filling mixture among bottoms; replace tops of
puffs. Sprinkle remaining 1/4 C provolone cheese on top of puffs and
bake 12 minutes. Serve hot.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp