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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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 220 (71%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 542.9mg||167 %|
|Sodium 196mg||7 %|
|Potassium 348.5mg||9 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.2g|
|Protein 17.5g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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