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1
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Preheat oven for 3-4 minutes
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2
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Place margarine in a saucepan;
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3
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Add flour all at once and, using a wooden spoon, stir vigorously until mixture leaves sides of pan and forms a ball; remove from heat
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4
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Add eggs, 1 at a time, beating well after each addition until mixture is smooth (dough should be smooth and shiny)
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5
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Spray a heavy aluminum baking sheet with nonstick cooking spray; drop dough by rounded 1/2 teaspoonfuls onto sprayed baking sheet, making 24 mounds and leaving a space of about 1 1/2 inches between each
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6
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Bake for 15 minutes
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7
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Reduce the oven temperature and bake for 15 minutes longer
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8
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Turn oven off and remove baking sheet
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9
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Using the point of a sharp knife, pierce side of each shell; return to turned-off oven and let stand for 10 minutes, leaving oven door ajar
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10
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Carefully transfer shells to wire rack away from drafts and let cool
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11
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To Prepare Filling: In small bowl combine all ingredients for filling; mix until well blended
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12
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To Prepare Puffs: Shortly before serving, using a sharp knife, slice off top of each puff shell
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13
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Spoon an equal amount of vegetable-cheese filling (about 1 1/2 teaspoons) into each shell; replace tops and serve
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