RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Herbed Gougere - dairy
* 1 cup water * 1/2 cup butter or margarine * 1/4 teaspoon salt * 1 cup all-purpose flour * 4 eggs * 1 cup (4 oz.) Sargento Fancy Supreme Shredded Swiss Cheese * 1/4 cup (1 oz.) Sargento Fancy Supreme Shredded Parmesan Cheese * 1 tablespoon minced fresh parsley * 1 tablespoon chopped fresh dill or 1 teaspoon dill weed * 1 tablespoon chopped fresh chives or 1 teaspoon dried chives In 2-quart saucepan, heat 1 cup water, butter and salt to a boil. Remove from heat and add flour all at once, beating until smooth. Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes. Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives. Lightly grease one or two baking sheets. Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching. Sprinkle with remaining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown. Serve warm. Yield: 24 puffs. Nutrional Information Per Serving Calories 88 Protein 3 g. Carbohydrates 4 mg. Cholesterol 51 mg. Sodium 103 mg. Calcium 67 mg.
