Vegetable Cheese Appetizer Puffs
|For puff shells|
|Margarine||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Cottage cheese||2⁄3 Cup (10.67 tbs)|
|Minced celery||3 Tablespoon|
|Minced carrot||3 Tablespoon|
|Minced scallion||2 Tablespoon (Green Onion)|
|Dijon-style mustard||2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
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.
In small bowl combine all ingredients for filling; mix until well blended.
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.