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  1. -- Recipe Extracted from Meal-Master (tm) v6.14 --

  2. Title: Salad-in-a-Boat

  3. Categories: Vegetarian Salads Vegetables Servings: 6

  4. 2/3 c Water

  5. 5 T Butter or margarine

  6. 1/4 t Salt

  7. 2/3 c All-purpose flour

  8. 3 ea Eggs

  9. 3/4 c Shredded Swiss cheese

  10. 1 1/2 c Small spinach leaves

  11. 8 ea Cherry tomatoes --EGG-VEGETABLE SALAD--

  12. 1/2 c Mayonnaise

  13. 1 t Dijon mustard

  14. 1/4 t Ground cumin

  15. 1 c Raw cauliflower, sliced

  16. 1/4 lb Raw mushrooms, thinly sliced

  17. 1 c Frozen peas (thawed)

  18. 1 c Celery, thinly sliced

  19. 2 ea Green onions & tops, sliced

  20. 6 ea Hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter

  21. melts, remove pan from heat and add flour all at once. Beat until well

  22. blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball

  23. forms in middle of pan and a film forms on bottom of pan. Remove pan from

  24. heat and beat in eggs, one at a time, until mixture is smooth and glossy.

  25. Add cheese and beat until well mixed. Spoon into a greased 9-inch round

  26. pan with removable bottom or spring-release sides. Spread evenly over

  27. bottom and up sides of pan.

  28. 400 degree oven for 40 minutes or until puffed and 10 to 12 places;

  29. leave in closed oven for about 10 minutes to dry. Remove pan from oven

  30. and cool completely. Remove crust from pan.

  31. Prepare egg-vegetable salad. In a bowl, stir all ingredients except

  32. eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently

  33. fold into vegetable mixture.

  34. Line bottom and sides of boat with spinach leaves. Cut each tomato

  35. in half. Pile egg salad over spinach and garnish with cherry tomatoes.

  36. Cut boat in thick wedges.

  37. 18 grams protein,

  38. 19 grams carbohydrate,

  39. 436 milligrams cholesterol,

  40. 483 calories. --

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