Microwave: Veg Meat Puff by Recipe Cottage

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	Veg Meat Puff

		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.