Salad-in-a-Boat

Ingredients:

• 2/3 cup Water
• 5 tablespoon Butter or margarine
• 1/4 teaspoon Salt
• 2/3 cup All-purpose flour
• 3 each Eggs
• 3/4 cup Shredded Swiss cheese
• 1 1/2 cup Small spinach leaves
• 8 each Cherry tomatoes
• -----EGG-VEGETABLE SALAD-----
• 1/2 cup Mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Ground cumin
• 1 cup Raw cauliflower -- sliced
• 1/4 pound Raw mushrooms -- thinly sliced
• 1 cup Frozen peas (thawed)
• 1 cup Celery -- thinly sliced
• 2 each Green onions & tops -- sliced
• 6 each Hard-cooked eggs

Preparation:

• In a 2-quart pan, bring water, butter, and salt to a boil.
• When butter melts, remove pan from heat and add flour all at once.
• Beat until well blended.
• Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan.
• Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy.
• Add cheese and beat until well mixed.
• Spoon into a greased 9-inch round pan with removable bottom or spring-release sides.
• Spread evenly over bottom and up sides of pan.
• Bake crust in a 400 degree oven for 40 minutes or until puffed and brown, turn off oven.
• With a wooden pick, prick crust in 10 to 12 places, leave in closed oven for about 10 minutes to dry.
• Remove pan from oven and cool completely.
• Remove crust from pan.
• Prepare egg-vegetable salad.
• In a bowl, stir all ingredients except eggs together as listed.
• Coarsely chop the 6 hard-cooked eggs, gently fold into vegetable mixture.
• Line bottom and sides of boat with spinach leaves.
• Cut each tomato in half.