Spinach-Cheese Puffs

   1      each          10-oz package frozen chopped
   1      cup           Milk
     1/2  cup           Margarine or butter (1 stick
   1      teaspoon      Salt
   1      cup           All-purpose flour
   4      each          Large eggs
     1/4  pound         Gruyere or swiss cheese (shredded)
     1/2  cup           Grated parmesan cheese
                        Parsley -- beet or salad green

Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.

Stuffed Mushrooms With Crabmeat

  12      each          Large Mushrooms
   1      each          Env. Vegetable Soup Mix
   6      ounces        Frozen Crab Meat *
     1/2  cup           Sour Cream or Plain Yogurt
   3      tablespoons   Plain Dry Bread Crumbs
   1      tablespoon    Snipped Fresh Dill **
                        Dashes Hot Pepper Sauce
     1/8  teaspoon      Pepper
   2      tablespoons   Butter Or Margarine -- Melted

**  Substitution: 1 t Dried Dill Weed.
Preheat oven to 350 degrees F. Remove and finely chop
mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.  Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers.

MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above.  Cover and refrigerate. To serve, brush with butter then bake as above.