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Microwave Vegetable Meat Puff

1/4 cup bread crumbs
6 tablespoons butter or margarine, divided
1 cup water
1/2 cup all-purpose flour
3/4 teaspoon salt
Pepper to taste
1 teaspoon baking powder
4 eggs
1 11-ounce can condensed cheddar cheese soup, undiluted
2 1/2 ounces sliced mushrooms
2 tablespoons minced green bell pepper
2 tablespoons minced onion
1 cup cooked meat, (beef, ham or poultry)
2 tablespoons pimiento, optional
Bread crumbs
1/4 cup milk

Brown 1/4 cup bread crumbs and 1 Tbsp butter in microwave for 1
1/2 minutes, stirring twice. Set aside. Heat water and 4 Tbsp
butter in a glass bowl until almost boiling. Add flour, salt,
pepper and baking powder. Beat with hand mixer until smooth paste
forms. Add eggs, one at a time, beating well after each addition;
set aside. Saute mushrooms, green peppers and onions in 1 Tbsp
butter until soft. Combine with egg pastry mixture, meat, canned
vegetables and pimiento. Blend well. Pour in to a greased 8"
square baking dish. Sprinkle with bread crumbs. Microwave on HIGH
for 10-13 minutes or until knife comes out clean when inserted into
center. (The egg pastry puffs up unevenly, but settles down when
cooked.) Stir together cheese soup mix and milk in a small glass
bowl. Cook until hot and bubbly, about 3-5 minutes, stirring twice.
To serve, cut casserole into squares, spooning cheese sauce over
each serving. Serve immediately. Yields 4 servings.


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