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Name: Spinach-Cheese Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 10-oz pkg frozen chopped spinach; Parsley or beet or salad green; 1/2 c butter or margarine; 1 c All-purpose flour; 1/4 lb Gruyere cheese or swiss cheese, shredded; 1 ts Salt; 1/2 c Grated Parmesan cheese; 1 c milk; 4 Large Eggs

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INGREDIENTS

1 10-oz pkg frozen chopped spinach
Parsley ; or beet or salad green
1/2 c butter ; or margarine
1 c All-purpose flour
1/4 lb Gruyere cheese ; or swiss cheese, shredded
1 ts Salt
1/2 c Grated Parmesan cheese
1 c milk
4 Large Eggs

Servings

INSTRUCTIONS

Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.

NOTES

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Spinach-Cheese Puffs

1 10-oz pkg frozen chopped spinach
 Parsley or beet or salad green
1/2 c butter or margarine
1 c All-purpose flour
1/4 lb Gruyere cheese or swiss cheese, shredded
1 ts Salt
1/2 c Grated Parmesan cheese
1 c milk
4 Large Eggs

Calories     per serving: 50 Fat grams per serving: 4 Approx. Cook Time:  Cholesterol  per serving: 22 Drain spinach; squeeze dry with paper towels.  In 3-quart saucepan over medium heat, heat milk, margarine or butter, and  salt until margarine melts and mizture boils. Remove saucepan from heat.  With wodden spoon, vigorously stir in flour all at once until mixture forms  a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time,  beating well after each addition, until mixture is smooth and satiny. Stir  in Gruyere and parmesan cheeses and spinach. If not baking right away,  cover surface of mixture with plastic wrap and refrigerate. Preheat oven to  375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level  tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20  minutes until cheese puffs are golden brown. Arrange appetizer and garnish  on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.

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Nutrition

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Serving Size: 1 Serving (1736g)
Recipe Makes: 1

Calories: 3388
Calories from Fat: 2152 (64%)

Amt Per Serving		% DV

	Total Fat 239.1g	319 %
	Saturated Fat 115.9g	580 %
	Monounsaturated Fat 75.8g
	Polyunsanturated Fat 20.2g
Cholesterol 4624.1mg		1423 %
Sodium 4643.2mg		160 %
Potassium 2849.3mg		75 %
Total Carbohydrate 121.3g		36 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 107.8g
Protein 195.4g		279 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 3388

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