1/2 cup water
1/4 cup butter or margarine
1 envelope onion soup mix (not instant)
2 teaspoons caraway seeds
1 teaspoon dry mustard
1/2 cup all-purpose flour
1 cup shredded Swiss cheese (4 ounces)
2 large eggs
In a medium-size saucepan bring water, butter, soup mix, caraway seeds and mustard to a boil. Over low heat add flour all at once; stir vigorously with wooden spoon about 30 seconds until mixture leaves sides of pan and forms a ball. Remove from heat and immediately beat in cheese, then eggs until mixture is smooth and cheese almost melted. Drop by heaping teaspoonfuls 2 inches apart on greased large cookie sheet. Bake in preheated 375 degree F. oven 15 minutes until puffed and golden. Turn oven off; leave puffs in turned-off oven 10 minutes. Serve warm. Makes 24
- contributed by Chris M., Enid OK
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