---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Salad-In-A-Boat
  Categories: Vegetarian, Salads, Vegetables
       Yield: 6 servings
  
     2/3 c  Water                               3 ea Eggs
       5 tb Butter or margarine               3/4 c  Shredded Swiss cheese
     1/4 ts Salt                            1 1/2 c  Small spinach leaves
     2/3 c  All-purpose flour                   8 ea Cherry tomatoes
 
 ----------------------------EGG-VEGETABLE SALAD----------------------------
     1/2 c  Mayonnaise                          1 c  Frozen peas (thawed)
       1 ts Dijon mustard                       1 c  Celery, thinly sliced
     1/4 ts Ground cumin                        2 ea Green onions & tops, sliced
       1 c  Raw cauliflower, sliced             6 ea Hard-cooked eggs
     1/4 lb Raw mushrooms, thinly sliced   
  
     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.  Pile egg salad over spinach and garnish with cherry tomatoes.
   Cut boat in thick wedges.
   Per Serving (including salad):  18 grams protein, 19 grams carbohydrate,
   436 milligrams cholesterol, 483 calories.
  
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