1 cup water
1/2 cup (1 stick) butter
1 cup sifted all purpose flour
1 tsp. salt
1 tsp. dry mustard
4 eggs
1 cup (4 oz.) shredded Cheddar cheese
grated Parmesan cheese
8 drops liquid red pepper seasoning (optional)

Preheat oven to 400°F.

Heat water and butter to a full rolling boil in a large saucepan. Add flour, mixed with salt and mustard, all at once.

Stir vigorously with a wooden spoon until mixture leaves the sides of the pan, forming a thick, smooth ball. Remove from heat and cool slightly. Add eggs, 1 at a time, beating well after each addition.

The paste will look smooth and shiny. Add Cheddar cheese and red pepper sauce, if using.

Spoon by rounded teaspoons onto a lightly greased or parchment-lined baking sheet.

Sprinkle with Parmesan cheese.

Bake for about 25 minutes, or until puffy and golden.

Remove from sheet and cool on wire rack.

These may be frozen in a single layer on the cookie sheet for 30 minutes; then remove to a plastic bag and freeze for individual portions. Reheat in a 350°F oven for 8-10 minutes.

Submitted by: CM