Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
4
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Drain Spinach; Squeeze Dry With Paper Towels. |
|
2
Done
|
in 3-Quart Saucepan Over Medium Heat, Heat Milk, Margarine or Butter, and Salt Until Margarine Melts and Mizture Boils. |
|
3
Done
|
Remove Saucepan from Heat. |
|
4
Done
|
With Wodden Spoon, Vigorously Stir in Flour All at Once Until Mixture Forms a Ball and Leaves Side of Saucepan. |
|
5
Done
|
Add Eggs to Flour Mixture, 1 at a Time, Beating Well After Each Addition, Until Mixture Is Smooth and Satiny. |
|
6
Done
|
Stir in Gruyere and Parmesan Cheeses and Spinach. |
|
7
Done
|
If not Baking Right Away, Cover Surface of Mixture With Plastic Wrap and Refrigerate. |
|
8
Done
|
Preheat Oven to 375 Degrees. |
|
9
Done
|
Lightly Grease 2 Large Cookie Sheets. |
|
10
Done
|
Drop Batter by Level Tablespoons Onto Cookie Sheets, About 1 1/2 Inches Apart. |
|
11
Done
|
Bake 15 to 20 Minutes Until Cheese Puffs Are Golden Brown. |
|
12
Done
|
Arrange Appetizer and Garnish on Platter; Serve Immediately. |
