Hors D'oeuvre Recipe: Ham-filled Cheese Puffs

1/8 pound butter
1 1/2 C flour
6 eggs
3/4 lb. Swiss cheese, grated
1/3 lb. ham, finely diced
2 T dijon mustard

In saucepan, combine butter with 1 1/2 C water.
Bring to boil.
Add flour.
Stir until mixture pulls away from sides of pan.
Put into mixer and add eggs, one at a time.
Beat 5 minutes.
Stir in only most of the cheese.
Shape 24 rounds of dough and put on cookie sheets.
Dampen a finger and make large depression on each round.
Mix ham and mustard and spoon onto rounds.
Dot with butter.
Sprinkle with remaining 2/3 C grated cheese.
Bake at 375F for 30-40 minutes.

When cool, you can wrap in foil and freeze.

Appetizer Recipe: Cheddar Cheese Straws

Easy and better than anything you can buy in the store. Sometimes I top sticks with grated parmesan cheese before baking.

1 (6 x 9 inch) sheet puff pastry
1 Egg, beaten
1 C grated Cheddar Cheese
Paprika

Preheat oven to 375F. Line cookie sheet with parchment paper.

Mark puff pastry in 1-inch strips. Brush with beaten egg. Sprinkle wiht paprika and cover with cheese. Starting at each end, twist each strip 2-3 times and roll lightly with hands. Place each strip on cookie sheets, pressing the ends firmly onto the paper. Bake 15 minutes.
Makes 18 straws.

Vegetable Recipe: Breaded Cauliflower

A lot of people don't like cauliflower but this way of preparing makes them taste great.

1 lg. head cauliflower
4 C (4C brand) bread crumbs
5 eggs

Remove leaves, separate cauliflower into small pieces. Wash. Cook covered in small amount of boiling salted water for 7 minutes. Once cauliflower is firm, drain.
Dip pieces of cauliflower in beaten eggs, then roll in the bread crumbs.
Heat vegetable oil in frying pan. Medium heat.
Lightly brown the cauliflower on both sides. Serve hot.

Best Recipe for Sugar Cookies

Preheat oven to 325F

Blend together:
1 stick unsalted butter
1 c. sugar
2 C. flour
1/4 t. salt
1/2 baking powder
1 egg
1 t. vanilla

Roll into small balls and press down in center. Bake for 10 minutes at 325F.

Dessert Recipe: Chocolate Pots de Creme

Delicious and easy

2 C. heavycream

4 oz. good quality dark chocolate

6 egg yolks

2 T sugar

1 t salt

1 t vanilla

In a saucepan, heat the cream and stir in sugar after the cream is scalded.

Stir with wire whisk until smooth.

Put chocolate in double boiler and add cream, stirring constantly.

Stir chocolate cream into egg yolks and add vanilla.

Add mixture to double boiler and stir for 3 minutes.

Use small baking cups and place in pan with 1/2 C hot water in the pan.

Bakk 22 minutes.

Refrigerate a few hours.