Salad-In-A-Boat

Recipe Ingredients

2/3 cup	157ml	Water
5 tablespoons	75ml	Butter
1/4 teaspoon	1.3ml	Salt
2/3 cup	41g / 1.4oz	All-purpose flour
3		Eggs
3/4 cup	109g / 3.8oz	Swiss cheese - shredded
1 1/2 cups	60g / 2.1oz	Small spinach leaves
8		Cherry tomatoes
		Egg Vegetable Salad
1/2 cup	118ml	Mayonnaise
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Ground cumin
1 cup	146g / 5.1oz	Raw cauliflower - sliced
1/4 lb	113g / 4oz	Raw mushrooms - thinly sliced
1 cup	237ml	Frozen peas - thawed
1 cup	110g / 3.9oz	Celery - thinly sliced
2		Green onions and tops - sliced
6		Hard-cooked eggs

Recipe Instructions

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.

Source:
JOHN ASH SHOW #JA9764

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