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Sift flour, salt & pepper onto a sheet of wax paper. Heat water & butter in large saucepan until butter melts. Turn up heat & bring water to a boil. Add flour mixture all at once & stir vigorously until mixture forms a ball in the center of the pan (about 1 minute). Allow mixture to cool 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition (this beating is important). Stir in the diced cheese. Melt butter in large skillet & saute onion until soft but not browned. Add mushrooms & cook 2 more minutes. Sprinkle with flour, salt & pepper. Mix & cook 2 more minutes. Add instant chicken broth & water, mixing well. Bring to a boil, stirring constantly & simmer 4 minutes. Remove sauce from heat. Cut each tomato quarter into 4 strips & add to the sauce with the ham strips. Add additional seasoning, if desired. Butter a 10- or 11-inch ovenproof skillet, pie pan or shallow baking dish. Spoon the pate a choux in a ring around the edge, leaving the center open. Pour the filling into the center & sprinkle all over with cheese. Bake at 400 for 40 minutes or until gougere is bubbling. Sprinkle with parsley & serve at once, cut into wedges as for a pie. PART 1 OF 2 BECKY HALL MARVELL, AR From
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