Make Merry with Myrna Loy’s Cheese Puffs!
“Some perfect wife I am. I’ve been married four times, divorced four times, have no children, and can’t boil an egg.” — Myrna Loy, who was perfect.
Okay so if boiling eggs is your thing, maybe Myrna’s not your girl. But oh my God, check out her cheese puffs (you’ll pardon the expression)! If you’re looking for fabulous hors d’oevres, look no further. And if your guests don’t gobble these up, they should be shot five times in the tabloids.
Myrna Loy’s Cheese Puffs:
1/2 cup mayonnaise
2/3 cup Swiss or aged cheddar cheese
1/4 cup chopped fresh green onion, chives or leeks
1 tsp. worcestershire sauce, or tabasco or chile sauce if you like it hotter
2 stiffly beaten egg whites
Freshly ground black pepper, to taste
Optional: 1/4 cup finely chopped bell pepper, for a fabulous bit of crunch
8 slices hearty brown bread, such as pumpernickel or rye, cut into squares of about two inches or so
Set oven to broil.
In a medium-sized mixing bowl, combine all ingredients but the egg whites and bread. Mix well, and then gently fold in the egg whites.
Spoon an equal amount of the mixture onto each of the squares of bread. Place on a nonstick baking sheet (not a greased one or you’ll end up with a gooey, if tasty, mess), and put them under the broiler until the topping has puffed up and turned light brown. This will generally take about three to four minutes, but check frequently, as cheese puffs are fragile things and easily burned.
Serve immediately, as they will “puff down” as quickly as they puffed up.
Enjoy!! And Cheers from Myrna, Bill and me!