---------- Recipe via Meal-Master (tm) v8.02
       Title: SALAD-IN-A-BOAT
  Categories: Salads, Vegetables
       Yield: 6 servings
     2/3 c  Water
       5 tb Butter or margarine
     1/4 ts Salt
     2/3 c  All-purpose flour
       3 ea Eggs
     3/4 c  Shredded Swiss cheese
   1 1/2 c  Small spinach leaves
       8 ea Cherry tomatoes
 --------------------EGG-VEGETABLE SALAD--------------------
     1/2 c  Mayonnaise
       1 ts Dijon mustard
     1/4 ts Ground cumin
       1 c  Raw cauliflower, sliced
     1/4 lb Raw mushrooms, thinly sliced
       1 c  Frozen peas (thawed)
       1 c  Celery, thinly sliced
       2 ea Green onions & tops, sliced
       6 ea Hard-cooked eggs
     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.