SWISS OR CHEDDAR CHEESE PUFFS

1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup flour
4 eggs
3/4 cup shredded Swiss or sharp Cheddar cheese
1/4 cup grated Parmesan cheese
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1 teaspoon dry basil, oregano leaves, or thyme leaves
2 tablespoons caraway or poppy seed (optional)

Preheat oven to 350 degrees F. Grease a cookie sheet.

In a 2-quart pan, combine 1 cup water, 1/2 cup butter or margarine, and salt. Bring to a boil over medium-high heat, stirring to melt butter.

Add flour, all at once; remove pan from heat and beat vigorously with a wire whisk until smooth.

Add 4 eggs, one at a time, beating each until mixture is smooth and glossy.

Beat in 3/4 cup shredded Swiss or sharp Cheddar cheese, Parmesan cheese, dry mustard, cayenne, and dry basil, oregano leaves, or thyme leaves. If desired, add caraway or poppy seed to the batter. Drop by spoonfuls (making balls about 1 1/2-inches in diameter) onto a greased cookie sheet.

Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Turn off oven. Prick each puff in 5 places and leave in closed oven for 10 minutes to dry.

Serve warm, or cool completely, then freeze.

If made ahead, recrisp puffs (no need to thaw) uncovered in a 350 degree oven for 5 to 7 minutes or until warmed.

Makes about 36 puffs
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