Title: Stilton and bacon puffs
 Categories: Try it
      Yield: 30 Puffs
 
MMMMM----------------------JOHN ASH #JA9778---------------------------
    1/2 c  Water
    1/2    Stick (1/4 cup) unsalted
           Butter, cut into bits
      1 pn Salt
    1/2 c  Flour
      2 lg Eggs
    1/4 lb Stilton, crumbled (about 1
           Cup)
      4 sl Bacon, cooked crisp and
           Crumbled fine
    1/4 c  Minced scallion
 
  In a small heavy saucepan combine the water, the butter, and a pinch
  of salt and bring the mixture to a boil over high heat. Reduce the
  heat to moderate, add the flour all at once, and with a wooden spoon
  beat the mixture until it pulls away from the sides of the pan and
  forms a ball. Remove the pan from the heat, add the eggs, 1 at a
  time, beating well after each addition, and stir in the Stilton, the
  bacon, the scallion, and salt and pepper to taste. Drop rounded
  teaspoons of the batter 2 inches apart onto lightly buttered baking
  sheets and bake the puffs in the middle of a preheated 425 degree
  oven for 15 to 20 minutes, or until they are crisp and golden.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,