2/3 c. water
1/4 c. butter
1 c. unsifted all-purpose flour
1/4 tsp. salt
4 eggs
1 1/2 c. shredded Jarlsberg cheese, divided
1 c. cubed, cooked ham
1 c. cooked turkey, cut in strips
1/2 c. thinly sliced young carrots
1/4 c. sliced green onion
1/4 c. chopped sweet red pepper
3/4 c. thick salad dressing
2 tbsp. mild prepared mustard
1 tomato, cut in wedges

In medium saucepan, heat water and butter together until boiling. Add flour and salt, all at once. Stir vigorously with a wooden spoon over low heat until mixture forms a ball that leaves the sides of the pan. Remove from heat.

Beat in eggs, one at a time, continuing to beat until smooth and glossy. Blend in 1/2 cup of the cheese. Spread evenly in a well greased 9 inch pie pan. Bake at 400 degrees until golden, puffed, and dry in center (about 35 minutes). Cool on wire rack in the pan.

Meantime, combine ham, turkey, carrots, onion, red pepper, and remaining cheese. Mix together dressing and mustard and toss with turkey mixture to combine well. Cover and refrigerate.

At serving time, fold in tomato and pile in the puff shell. Cut in wedges. Makes six servings.