Margaret’s Cheese Puffs

1 cup flour                              1 stick of butter

½ tsp. salt                              1 cup milk

1/4 tsp Pepper                         4 large eggs

½ tsp thyme                            ½ cup Gruyere cheese, grated

¼ cup parmesan cheese            1 egg beaten with 1 tsp of water

Preheat the oven to 425 degrees.  In a saucepan heat milk, butter, salt,

and pepper until scalded.  Meanwhile, in a medium bowl, combine flour

and thyme.  Once the milk mixture begins to bubble and the butter is

all melted, add the flour mixture all at once, beating vigorously with a

wooden spoon.  Dough will separate from the sides of the pan.  Transfer

to a mixing bowl or food processor.  On medium speed, beat in the eggs,

one at a time, until all eggs are incorporated.  Add the parmesan and

Gruyere cheese to the dough and beat until thoroughly incorporated.

Spoon 2 teaspoons of dough onto a greased cookie sheet.  With a pastry

brush, brush the tops of the dough with egg wash.  Bake 10 to 15

minutes, until puffs are a golden brown outside but still soft inside.

Serve warm.

Margaret’s Petite Quiches

2 sticks of butter, softened

6 oz cream cheese, softened

2 cups flour

Filling:

1 cup Swiss cheese, grated

1 cup half and half

1 Tbsp green onion, finely chopped

6 oz sausage

2 eggs

¼ tsp salt

Preheat the oven to 375 degrees.

In a mixing bowl, mix the butter, cream cheese, and flour.   Shape the

dough into balls about a tablespoon at a time.  Press them into the

bottoms of a miniature muffin tin, to form a cup.  In a skillet, cook

the sausage, and drain the fat.  Set aside.  In a mixing bowl, beat

eggs, salt, and cream.  Add sausage, cheese, and onion.  Pour into

individual shells.  Bake for 25 to 30 minutes or until done.  Serve

warm.

Beverly’s Thanksgiving Punch

1 1/2 cups white sugar

6 cups water

2 small boxes strawberry flavored gelatin mix

2/3 cup lemon juice

1 qt orange juice

46 oz can pineapple juice

4 liters bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and gelatin. Boil for 3 minutes.
Stir in  juices. Divide mixture in half, and freeze in 2 separate ziplock bags.

When ready to serve, place the frozen contents of one bag in a punch bowl,
and stir in 1 bottle of lemon-lime soda until slushy.