Salad-in-a-boat

 
                              Salad-in-a-Boat
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Salads
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  Cup           Water
    5      Tablespoons   Butter
      1/4  Teaspoon      Salt
      2/3  Cup           All-purpose flour
    3      Each          Eggs
      3/4  Cup           Shredded Swiss cheese
    1 1/2  Cups          Small spinach leaves
    8      Each          Cherry tomatoes
                         -----EGG-VEGETABLE SALAD-----
      1/2  Cup           Mayonnaise
    1      Teaspoon      Dijon mustard
      1/4  Teaspoon      Ground cumin
    1      Cup           Raw cauliflower -- sliced
      1/4  Pound         Raw mushrooms -- thinly sliced
    1      Cup           Frozen peas (thawed)
    1      Cup           Celery -- thinly sliced
    2      Each          Green onions & tops -- sliced
    6      Each          Hard-cooked eggs
 
 In a 2-quart 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 9-inch round pan
with removable bottom or spring-release 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 egg-vegetable salad.  In a bowl, stir all ingredients except eggs
together as listed.  Coarsely chop the 6 hard-cooked 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.
 
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 Nutr. Assoc. : 0 0 0 0 541 1466 1423 1514 0 0 0 491 268 932 1086 274 679 0