These were served at the recent New Year's party and were a big hit.


EASY CHEESE PUFFS

l One pound loaf of unsliced white bread from bakery

l stick butter

1/4 cup finely diced MOzzarella Cheese

1/4 cup grated sharp Cheddar Cheese

1/4 cup grated Swiss Cheese

3 ounces Cream Cheese

1/2 teaspoon dry Mustard

1/8 teaspoon Cayenne Pepper

salt to taste

2 egg whites


Trim the crust from the top, bottom, sides and ends of the bread.
Discard crusts or save for another use. Cut the bread into one inch
cubes and set aside.

In a saucepan combine the butter, all the cheeses and stir over
moderate heat until melted and well blended. Add the mustard, cayenne
pepper and salt and stir. Beat the egg whites until stiff and fold
them into the cheese mixture. Using a two-tined fork or fondue fork,
spear the bread cubes one at a time and dip them into the cheese
mixture, until they are well coated. Arrange the dipped bread cubes
side by side but not touching on a baking sheet. Freeze immediately
until firm. Remove the cubes from the baking sheet and store in
plastic bag(s). Store in freezer until ready to use.

To cook, preheat the oven to 400 degrees and bake the frozen cubes on
an ungreased baking sheet for about 10 minutes, until nicely browned.
Move to serving plate, spear cubes on toothpicks and serve.