Gougere With Mushrooms And Ham

Pate a Chaux:
1 c. sifted all-purpose flour
1 c. water
4 eggs
1/2 c. butter or margarine
(stick, cut up)
salt and pepper (pinch)
1/8 lb. sharp cheddar (diced)

Sift flour, salt and pepper onto waxed paper.  Heat butter and water until butter melts.  Turn up heat and bring to boil.  Add flour, mix all at once and stir vigorously until mix forms ball in center of pan (about 1 minute).  Cool 5 minutes.   Add eggs, one at a time, beating well with wooden spoon after each.  Stir in cheese.

4 tbsp. butter or margarine
1/2 lb. mushrooms, sliced
1/4 tsp. pepper
1 c. hot water
2 large tomatoes, peeled, quartered and seeded
6 oz. cooked ham, cut in thin strips (1 1/2 c.)
2 tbsp. parsley, chopped
2 medium onions, chopped (1 c.)
1 envelope or tbsp. instant chicken broth
2 tbsp. shredded cheddar
1 1/2 tbsp. flour

Melt butter, saute onion until soft but not browned.  Add mushrooms and cook 2 minutes.  sprinkle flour and pepper mix and cook 2 more minutes.  Add instant broth and water; mix well and bring to boil, stirring constantly.  Simmer 4 minutes.   Remove from heat.  Add tomatoes and ham to sauce.

Butter a 10x11 inch ovenproof dish.  Spoon pate a chaux in a ring around edge, leaving center open.  Pour filling in center and sprinkle with cheese.  Bake at 400 for 40 minutes or unti gougere is puffed and brown and filling bubbly.  Sprinkle with parsely and serve at once.

Caroline Hall